Amanda, also known as @BalancingBRCA, is a BRCA2 previvor and is successfully managing autoimmune disease with healthy lifestyle and food choices. She uses her Instagram and blog to share recipes and insights about her health journey navigating BRCA2 complications and autoimmune disease successfully with lifestyle modifications.
Amanda’s pictures and recipes are a mix of family-friendly meals, tips, recipes, and personal anecdotes about her healing journey. Give her a follow here. Today we’re sharing Amanda’s “Confetti Cauliflower,” a wonderful side dish or main meal that pairs well with any protein. Try this with your kids and see if they recognize that it’s not rice.
1 Large head of cauliflower, grated (using a food processor or box grater)
4 Large rainbow carrots, grated (using a food processor or box grater)
1 Meyer lemon, cut into thin slices
4 Tablespoons fresh basil finely chopped
2 Tablespoons fresh dill finely chopped
2 Tablespoons olive oil or avocado oil (plus additional drizzle before serving)
1 teaspoon sea salt (or to taste)
Preheat oven to 425 degrees fahrenheit
Wash and pat dry the cauliflower and carrots
In a food processor, fit with the grater disc attachment grate the cauliflower and the carrots
Dump the grated cauliflower and carrots onto a rimmed baking sheet
Add 2 tablespoons of the finely chopped basil, and the chopped dill
Add the 2 Tablespoons of olive oil
Add the salt
Mix gently to incorporate
Spread evenly on the baking dish
Arrange the thinly sliced meyer lemon slices evenly on the cauliflower
Place in preheated oven for 25 to 30 minutes
Remove from oven, place in a serving bowl and top with the remaining 2 tablespoons of basil and a drizzle of olive oil.
This dish is great warm or cold and extras store well in the refrigerator. Pairs well with any protein.
Thank you, Amanda!
Now it’s time for YOU to #BRAGYOURPLATE.
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