Page 106 - TA Magazine Winter 2022
P. 106
RUNNING HEADS THA T S A TISFY
RUNNING HEAD S ALAD
22 22
Y ANDERSON WINTER 20 Y ANDERSON WINTER 20
100 101
SLAW
(serves 4)
C HOT BROCCOLI AND CAULIFLOWER SALAD DINOSAUR C
TRA (serves 4 to 6) TRA
INGREDIENT S
1 bunch dinosaur kale, stemmed
¾ lb broccoli, divided into florets and chopped
¾ lb cauliflower, divided into florets ¼ cabbage, shaved
Olive oil (for tossing vegetables) 2 yellow peppers, small diced
Salt to taste 1 small white onion, finely chopped
1 Tbsp capers, drained, pat-dried and chopped 3 garlic cloves, minced
2 Tbsp garlic, minced ¼ tsp cumin
½ tsp fennel seeds, pounded 3 Tbsp lemon juice
½ tsp chili flakes 2 Tbsp vegan mayonnaise
¼ cup black olives, pitted, roughly chopped 2 Tbsp olive oil
2 Tbsp parsley, roughly chopped 2 Tbsp honey
½ tsp salt
PREP AR ATION:
PREP AR ATION:
1. Preheat oven to 400°F.
2. Toss broccoli and cauliflower with oil in a large bowl. Spread on large baking sheet 1. Combine all ingredients in a
and sprinkle with salt. Bake until browned (about 30 minutes?) large bowl and toss.
3. Remove from oven and add capers, garlic, fennel seeds, and chili flakes.
Bake for another 10 minutes.
4. Transfer to a serving plate. Add olives and parsley, season to taste, and serve.
