BrocCauli

With our wide spectrum of taste buds, we enjoy all flavors of food. Some veggies ,all it needs is salt and pepper to bring out its flavor and jazzed things up.

We’re eating more broccoli and cauliflower these days thanks to my husband who’s trying out Keto. I figured I can’t chew on it As often as my husband can to keep his Keto going, so I jazzed it up with a little cauliflower and fennel.

Ingredients

ingredients

1. 1 crown broccoli

2. 1 crown cauliflower

3. 1 small fennel

4. 1 cup feta cheese

5. 1/2 cup cranberries

6. salt

Dressing

1. 1/2 cup olive oil

2. juice of 1 lemon ( adjust more or less depending on your taste)

3. 1/2 teaspoon red chili flakes

4. 1/2 teaspoon dry fennel seeds

5. 1/2 teaspoon dry cumin seeds

6. salt and pepper

7. Mix all ingredients together in a mason jar

8. TIP: crush the dry fennel and cumin and chili flakes using motor and pestle before adding to the dressing

Garnish:

leaves of the fennel is all you would need but parsley is an other option too.

Blanching:

Bring water to a boil with salt and I squirt out the lemon juice and used to leftover skin to this water adding an extra level of flavour. Adding cauliflower first as for about 7/8 mins.Remove and save it in a bowl to cool down. Add the broccoli to the same water for 5/6mins remove and cool.

Tip: Keep the bowl in the refrigerator to cool as this will allow the veggies to cool down much quicker and the color on the veggies will remain bright. Shave the fennel bulb using a mandolin.

METHOD:

In the same bowl add fennel cranberries

feta cheese along with the blanched veggie. Add the dressing and mix will.

you may serve warm in cold days and cold on a nice warm day.

Enjoy

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