![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/GRILLED-VEGETABLE-WRAP.jpg\")
<\/a><\/span><\/li>\nHOW TO MAKE<\/p>\n
- \n
- Preheat a grill.<\/span><\/li>\n
- Toss the asparagus, mushrooms, and bell pepper with olive oil, plus a few pinches of salt and pepper.<\/span><\/li>\n
- Place on the hottest part of the grill and cook, turning occasionally, until lightly charred and tender.<\/span><\/li>\n
- The asparagus should take the least amount of time (about 5 minutes) and the peppers the most (about 10 minutes).<\/span><\/li>\n
- Alternatively, you can roast the vegetables in a 450\u00b0F oven for 10 to 12 minutes.<\/span><\/li>\n
- Slice the mushroom caps into thin strips. If possible, peel off the charred skin of the pepper and then slice.<\/span><\/li>\n
- Combine the mayonnaise, vinegar, and garlic, and stir to combine thoroughly.<\/span><\/li>\n
- Heat the tortillas on the grill or in the microwave for 30 seconds.<\/span><\/li>\n
- Spread the balsamic mayo down the middle of each tortilla, then top with the greens and cheese. Divide the grilled vegetables among the tortillas, then roll up tightly and slice each wrap in half.<\/span><\/li>\n<\/ol>\n
2. CAULIFLOWER & POTATO CURRY<\/b><\/h6>\n
INGREDIENTS<\/p>\n
- \n
- 2 teaspoons ground coriander<\/span><\/li>\n
- 2 teaspoons ground cumin<\/span><\/li>\n
- 1\u2009\u00bd teaspoon ground cinnamon<\/span><\/li>\n
- take 1\u2009\u00bd teaspoon ground turmeric<\/span><\/li>\n
- 1\u2009\u00bc teaspoons salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- \u00be teaspoon ground pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- \u215b teaspoon cayenne pepper<\/span><\/li>\n
- 1 small head cauliflower, cut into small florets (about 6 cups)<\/span><\/li>\n
- 2 tablespoons extra-virgin olive oil, divided<\/span><\/li>\n
- 1 large onion, chopped<\/span><\/li>\n
- 1 cup diced carrot<\/span><\/li>\n
- 3 large cloves garlic, minced<\/span><\/li>\n
- 1\u2009\u00bd teaspoons grated fresh ginger<\/span><\/li>\n
- take 1 fresh red chile pepper, such as serrano or jalape\u00f1o, minced, plus more for garnish<\/span><\/li>\n
- 1 (14 ounces) can no-salt-added tomato sauce<\/span><\/li>\n
- 4 cups low-sodium vegetable broth<\/span><\/li>\n
- 3 cups diced peeled russet potatoes (1\/2-inch)<\/span><\/li>\n
- 3 cups diced peeled sweet potatoes (1\/2-inch)<\/span><\/li>\n
- 2 teaspoons lime zest<\/span><\/li>\n
- 2 tablespoons lime juice<\/span><\/li>\n
- 1 (14 ounces) can of coconut milk\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0
![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/Cauliflower-potato-curry.jpg\")
<\/a><\/span><\/li>\n- Chopped fresh cilantro for garnish<\/span><\/li>\n<\/ul>\n
HOW TO MAKE<\/p>\n
- \n
- Preheat the oven to 450 degrees F.<\/span><\/li>\n
- Combine coriander, cumin, cinnamon, turmeric, salt, pepper, and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture, and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.<\/span><\/li>\n
- Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 3 to 4 minutes. Reduce heat to medium and continue cooking, stirring often, until the onion is soft, 3 to 4 minutes. Add garlic, ginger, chile, and the remaining spice mixture. Cook, stirring, for 1 minute more.<\/span><\/li>\n
- Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zest, and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.<\/span><\/li>\n
- Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Serve garnished with cilantro and chiles, if desired.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n<\/ol>\n
3. ROASTED CARROTS\u00a0\u00a0<\/b><\/h6>\n
INGREDIENTS<\/p>\n
- \n
- 8 medium-size carrots, tops removed, peeled<\/span><\/li>\n
- 1 Tbsp olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- 2 Tbsp honey<\/span><\/li>\n
- 1\u20442 Tbsp fresh thyme leaves (optional)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0
![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/ROASTED-CARROTS-.jpg\")
<\/a><\/span><\/li>\n- Salt and pepper to taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n<\/ul>\n
HOW TO MAKE –\u00a0<\/span><\/p>\n
- \n
- Preheat the oven to 400\u00b0F.<\/span><\/li>\n
- Toss carrots with olive oil, honey, thyme leaves (if using), and a generous amount of salt and pepper.<\/span><\/li>\n
- Spread out on a baking sheet and cook in the oven until brown on the outside and tender all the way through, about 35 minutes.\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n<\/ol>\n
<\/p>\n
4. STUFFED TOMATOES RECIPES\u00a0 <\/b><\/p>\n
INGREDIENTS\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n
- \n
- 4 medium beefsteak or other round tomatoes<\/span><\/li>\n
- 1 cup panko bread crumbs<\/span><\/li>\n
- 1\u20442 cup fresh goat cheese or feta\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- 1\u20444 cup chopped fresh basil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- 1 Tbsp olive oil<\/span><\/li>\n
- 2 tsp finely <\/span>minced garlic<\/span><\/li>\n
- Salt and black pepper to taste\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0
![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/STUFFED-TOMATOES-RECIPES-.jpg\")
<\/a><\/span><\/li>\n<\/ul>\nHOW TO MAKE\u00a0<\/span><\/p>\n
- \n
- Preheat the oven to 400\u00b0F.<\/span><\/li>\n
- Cut the tops off the tomatoes and use a spoon to scoop out the core and seeds and discard.<\/span><\/li>\n
- In a mixing bowl, combine the bread crumbs, cheese, basil, olive oil, and garlic and season with salt and black pepper.<\/span><\/li>\n
- Stuff the tomatoes with the mixture.<\/span><\/li>\n
- Place the tomatoes in a baking dish and bake for about 20 minutes, until the bread crumbs are golden brown and the tomatoes are lightly caramelized.<\/span><\/li>\n<\/ol>\n
5. GAZPACHO SOUP\u00a0<\/b><\/h6>\n
INGREDIENTS<\/span><\/p>\n
- \n
- 2 cups chopped tomatoes<\/span><\/li>\n
- 1 red or green bell pepper, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- take 1 medium red onion, diced<\/span><\/li>\n
- 1 cup diced English cucumber<\/span><\/li>\n
- take 1 1\u20442 cups low-sodium V8 or other tomato juice<\/span><\/li>\n
- Juice of 1 lemon<\/span><\/li>\n
- 2 Tbsp olive oil, plus more for serving\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0
![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/GAZPACHO-SOUP.jpg\")
<\/a><\/span><\/li>\n- 1\u00a0 Tbsp white or red wine vinegar<\/span><\/li>\n
- 2\u00a0 cloves garlic, chopped<\/span><\/li>\n
- 1 tsp salt<\/span><\/li>\n<\/ul>\n
HOW TO MAKE<\/p>\n
- \n
- Combine the tomatoes, bell pepper, onion, and cucumber in a large mixing bowl and mix well.<\/span><\/li>\n
- Transfer one-fourth of the mixture to a small bowl, cover, and refrigerate.<\/span><\/li>\n
- Add the tomato juice, lemon juice, olive oil, vinegar, garlic, and salt to the <\/span>vegetables<\/span> in the large bowl and mix to combine.<\/span><\/li>\n
- If you have the time, it’s best at this point to allow the ingredients to mingle in the fridge for an hour or two\u2014or even overnight. (If not, simply proceed with the recipe.)<\/span><\/li>\n
- Working in batches if necessary, add the tomato juice mixture to a blender and puree, stopping just short of creating a smooth soup (a bit of texture here is nice).<\/span><\/li>\n
- If you didn’t refrigerate before, place the gazpacho in the fridge for 20 or 30 minutes to cool down.<\/span><\/li>\n
- When ready to serve, divide the gazpacho among 4 or 6 bowls.<\/span><\/li>\n
- Chop the reserved vegetables on a cutting board until you have a rough salsa.<\/span><\/li>\n
- Garnish each bowl with a bit of the reserved vegetables and a drizzle of olive oil.\u00a0 <\/span><\/li>\n<\/ol>\n
6. THE PERFECT AIR FRYER FALAFEL\u00a0<\/b><\/h6>\n
INGREDIENTS<\/span><\/p>\n
- \n
- One 15-oz can chickpeas, drained, rinsed, and patted dry<\/span><\/li>\n
- 1\/4 medium white onion, roughly chopped<\/span><\/li>\n
- 2 Tbsp fresh chopped parsley<\/span><\/li>\n
- 1 1\/2 Tbsp all-purpose flour<\/span><\/li>\n
- 2 1\/2 tsp lemon juice<\/span><\/li>\n
- 1\/2 tsp garlic powder<\/span><\/li>\n
- 1\/2 tsp ground cumin\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0
![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/THE-PERFECT-AIR-FRYER-FALAFEL.jpg\")
<\/a><\/span><\/li>\n- 1\/4 tsp paprika<\/span><\/li>\n
- 1 tsp kosher salt<\/span>\u00a0<\/span><\/a><\/li>\n
- Fourth & Heart ghee spray or other high heat cooking spray <\/span><\/li>\n<\/ul>\n
HOW TO MAKE<\/p>\n
- \n
- In a food processor, combine the chickpeas, onion, parsley, flour, lemon juice, garlic powder, cumin, paprika, and salt. Pulse about 15 times to create a rough mixture that sticks together when pinched between two fingers.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- Use a scoop or two spoons to create rounds, then roll between hands and flatten slightly to make discs. Make sure you don’t overwork the mix with your hands, or the falafels will become too dense.<\/span><\/li>\n
- Set the air fryer to 350\u00b0F. Spray the falafels with cooking spray and place them in the air fryer in a single layer, working in batches if needed. Fry them for about 10 minutes, turning halfway through, until golden brown.<\/span><\/li>\n
- They are ready when golden brown and crisp on the outside.\u00a0<\/span><\/li>\n<\/ol>\n
7. SMASHED POTATOES\u00a0<\/b><\/h6>\n
INGREDIENTS\u00a0<\/span><\/p>\n
- \n
- 2 lb small potatoes, like Yukon Golds<\/span><\/li>\n
- Salt and black pepper to taste<\/span><\/li>\n
- 1 Tbsp olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- 2 cloves garlic & peeled\u00a0<\/span><\/li>\n
- 1 Tbsp minced fresh rosemary or 1 tsp dried<\/span><\/li>\n
- 2 Tbsp grated Romano or Parmesan\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0
![\"\"](\"https:\/\/www.ketoindia.fit\/health\/wp-content\/uploads\/2021\/04\/SMASHED-POTATOES.jpg\")
<\/a><\/span><\/li>\n<\/ul>\nHOW TO MAKE –\u00a0<\/span><\/p>\n
- \n
- Place the potatoes in a pot and fill with enough cold water to cover.<\/span><\/li>\n
- Salt and black pepper to taste<\/span><\/li>\n
- Use a scoop or two spoons to create rounds, then roll between hands and flatten slightly to make discs. Make sure you don’t overwork the mix with your hands, or the falafels will become too dense.<\/span><\/li>\n
- 1\/4 medium white onion, roughly chopped<\/span><\/li>\n
- Transfer one-fourth of the mixture to a small bowl, cover, and refrigerate.<\/span><\/li>\n
- 1 red or green bell pepper, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- Cut the tops off the tomatoes and use a spoon to scoop out the core and seeds and discard.<\/span><\/li>\n
- 1 cup panko bread crumbs<\/span><\/li>\n
- Toss carrots with olive oil, honey, thyme leaves (if using), and a generous amount of salt and pepper.<\/span><\/li>\n
- 1 Tbsp olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><\/li>\n
- Combine coriander, cumin, cinnamon, turmeric, salt, pepper, and cayenne in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of the spice mixture, and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.<\/span><\/li>\n
- 2 teaspoons ground cumin<\/span><\/li>\n
- Toss the asparagus, mushrooms, and bell pepper with olive oil, plus a few pinches of salt and pepper.<\/span><\/li>\n