Roasted Vegetables and Avocado Salad
1 large head cauliflower, cut into bite size florets
2 T extra virgin olive oil
1/2 t ground turmeric
Freshly ground black pepper, to taste
2 C chopped rainbow carrots (if you can get them!)
1 T extra virgin olive oil
2 T duck fat
Sea salt and freshly ground pepper, to taste
1 avocado, diced
a handful of grape tomatoes, halved (not pictured, but SO good)
2 T parsley, roughly chopped
1 T freshly squeezed lemon juice
1. Cauliflower: Place cauliflower on a baking pan and drizzle with oil, salt and turmeric. Roast in oven at 375°F for 35 minutes or until golden brown. (The cauliflower will shrink!)
2. Carrots: Place carrots on another baking pan, drizzle with fats and roast for 30 minutes until cooked but still firm.
3. Cool vegetables and add avocado and tomatoes and top with parsley and a splash of lemon juice when ready to serve.