A mixture of crisp vegetables is tossed in a flavorful blood orange and garlic seasoning mixture and roasted to golden perfection
- 1 Medium head cauliflower
- 1 Fresh fennel bulb
- 1 Medium white onion
- 2 tbsp Olive oil
- 1 tbsp Noubess Seafood and Fish Seasoning I use this blend because of the mixture of black pepper, rosemary, parsley, dill, garlic, lemon peel, and onion. It is also salt-free.
- Salt to taste
- 1 small Habanero pepper optional
Remove the cauliflower from the plastic wrap if any. (I usually spray all my vegetables with vinegar and then rinse with room temperature water.) Clean the cauliflower and pat dry.
With the help of a knife, break the cauliflower into uniform bite-size. You want all the pieces to be almost the same size so they can cook evenly.
Take the fennel, clean first, cut in half and then cut lengthwise into medium-sized pieces or slices.
Slice the onion.
If you’re using a habanero pepper, remove the seeds and slice thinly.
Add everything into a bowl and set aside
Prepare the seasoning blend by mixing the olive oil with your preferred seasoning blend. (add salt and pepper if needed)
Toss the vegetables with the olive oil and seasoning blend mixture.
Place into a prepared baking dish and roast in the preheated oven at 425 F for 25 minutes and until golden brown.
Serve hot or at room temperature.
Calories: 508kcalCarbohydrates: 56gProtein: 15gFat: 30gSaturated Fat: 4gSodium: 299mgPotassium: 2849mgFiber: 21gSugar: 16gVitamin A: 314IUVitamin C: 313mgCalcium: 266mgIron: 4mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.