1medium head cauliflower, trimmed, cut into thick, ½ inch slices
2Tbsp.olive or coconut oil
Salt
INGREDIENTS FOR THE RADICCHIO SALSA
1cupradicchio or red cabbage, roughly chopped
1shallot, roughly chopped
¼cupfresh parsley
¼cupsliced almonds
1Tbsp.coconut aminos or apple cider vinegar
¼tsp.salt
Pepper to taste
Pinchof powdered stevia or 1 drop liquid stevia
Instructions
Preheat oven to 400 degrees F (205 degrees C).
Lay cauliflower slices directly on a rimmed baking sheet, brush both sides of each slice with oil and season with salt. Roast 10 to 15 minutes, until undersides begin to brown, then flip slices with a spatula and roast for another 10 minutes.
While cauliflower is roasting, prepare salsa. In the bowl of a food processor, add chopped radicchio and shallot, parsley, sliced almonds, coconut aminos, salt, pepper and a pinch of powdered stevia. Pulse until just combined.
To serve, spoon radicchio salsa on top of roasted cauliflower slices.