Fresh from the farm to your plate! This vibrant side dish of roasted purple cauliflower & grilled snap peas is bursting with flavor & wholesome goodness.
But what’s really behind this post?
Zinc
As you may be eating more plant based food, incorporate zinc in your diet with sulfur.
Zinc is an essential mineral that is important for immune functions. Since zinc from animal products is more easily absorbed than plant foods, it creates concerns around plant-based eating. Zinc is available in most legumes, grains, & seeds; however, the presence of phytate in these plants prevents zinc absorption. You can help solve this challenge by combining your legumes, grains, & seeds with onion & cruciferous family food.
Ingredients
For the salad
1 large head of purple cauliflower, cut into florets
12 oz snap pea
1/4 cup extra virgin olive oil, divided
1/2 cup minced red onion
1/2 cup onion sprouts (optional)
1/4 cup hemp seed
Kosher salt & freshly milled black pepper
Tahini sauce
1/2 cup tahini paste or sauce
1/4 cup freshly squeezed lemon juice
1/4 cup water
1-2 garlic cloves, minced
1/2 teaspoon salt
Instruction
1. Preheat the oven to 350°F.
2. Place the purple cauliflower florets on a baking sheet, season with salt & pepper, & drizzle with olive oil. Toss well to coat. Spread the cauliflower out in a single layer & roast for 15 to 20 minutes or until tender & lightly browned.
3. While the cauliflower is roasting, preheat a stovetop grill on medium-high, season the snap peas with salt & pepper in a large mixing bowl, drizzle with 2 tbsp of olive oil, & toss well. Grill the snap peas for 3-5 minutes or until tender & lightly charred, flipping several times. Remove from the grill & set aside.
4. Make the tahini sauce. In a small mixing bowl, whisk together the tahini, lemon juice, water, garlic, & salt until smooth & creamy.
5. When the cauliflower & snap peas are done, transfer them to a large serving platter. Add the diced onion, sprouts, & hemp seed, & toss well. Drizzle the thin sauce over the top & Serve immediately while the cauliflower & snap peas are still warm.
But what’s really behind this post?
Zinc
As you may be eating more plant based food, incorporate zinc in your diet with sulfur.
Zinc is an essential mineral that is important for immune functions. Since zinc from animal products is more easily absorbed than plant foods, it creates concerns around plant-based eating. Zinc is available in most legumes, grains, & seeds; however, the presence of phytate in these plants prevents zinc absorption. You can help solve this challenge by combining your legumes, grains, & seeds with onion & cruciferous family food.
Ingredients
For the salad
1 large head of purple cauliflower, cut into florets
12 oz snap pea
1/4 cup extra virgin olive oil, divided
1/2 cup minced red onion
1/2 cup onion sprouts (optional)
1/4 cup hemp seed
Kosher salt & freshly milled black pepper
Tahini sauce
1/2 cup tahini paste or sauce
1/4 cup freshly squeezed lemon juice
1/4 cup water
1-2 garlic cloves, minced
1/2 teaspoon salt
Instruction
1. Preheat the oven to 350°F.
2. Place the purple cauliflower florets on a baking sheet, season with salt & pepper, & drizzle with olive oil. Toss well to coat. Spread the cauliflower out in a single layer & roast for 15 to 20 minutes or until tender & lightly browned.
3. While the cauliflower is roasting, preheat a stovetop grill on medium-high, season the snap peas with salt & pepper in a large mixing bowl, drizzle with 2 tbsp of olive oil, & toss well. Grill the snap peas for 3-5 minutes or until tender & lightly charred, flipping several times. Remove from the grill & set aside.
4. Make the tahini sauce. In a small mixing bowl, whisk together the tahini, lemon juice, water, garlic, & salt until smooth & creamy.
5. When the cauliflower & snap peas are done, transfer them to a large serving platter. Add the diced onion, sprouts, & hemp seed, & toss well. Drizzle the thin sauce over the top & Serve immediately while the cauliflower & snap peas are still warm.