Cauliflower
(core removed; cut into thick; 1/2" slices)
2 tbsp
Extra virgin olive oil
1 pinch
Sea Salt
(to taste)
1 cup shredded
Radicchio
1 medium shallot(s)
Shallots
(roughly chopped)
1/4 cup
Parsley, fresh
(fresh)
1/4 cup
Sliced almonds
1 tbsp
Apple cider vinegar
(or coconut aminos)
1/4 tsp
Sea Salt
1 dash
Black pepper
(to taste)
1 dash
Stevia sweetener, powder
(pinch; or 1 drop liquid stevia)
Instructions
Preheat oven to 400° F (205°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, apple cider vinegar, salt, pepper, and a pinch of powdered stevia. Pulse until just combined.
To serve, spoon radicchio salsa on top of roasted cauliflower slices.
