From Vegan Richa's Indian Kitchen. Copyright ©2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.
This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile.
Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful.
Total Prep & Cook Time: 50 min
Nutrition Data Per Serving, 195g: 77 calories, 35 calories from fat, 9g carbs, 4g fat, 66mg sodium, 4g sugars, 4g dietary fiber, 3g protein, low Saturated Fat, very low Cholesterol, good source Vit. B6, Potassium and Manganese, very good source of Dietary Fiber, Vit. C, Vit. K and Folate. Estimated glycemic load: 3.
Serve this dish with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (SV served with brown basmati rice and red lentil dhal).
This simple recipe is really delish, and everybody in the family, even the picky eaters, loved it. We all thought it was an excellent way to serve radishes that we'd never have thought of!
Like most of the recipes in Vegan Richa's Indian Kitchen, Roasted Cauliflower and Radish is highly adaptable to individual tastes.
I didn't have nigella seeds, called for in this recipe, so I added about 1/2 tsp of cumin instead and that worked nicely. Since I'm not a hot spice lover, I used just a pinch of cayenne instead of 1 tsp of hot pepper flakes.Read the Review: Vegan Richa's Indian Kitchen
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