This roasted cauliflower and fennel salad bowl is compiled mostly from dinner leftovers. I used leftover brown rice that I cooked with a couple of tablespoons of turmeric, which gave it this beautiful golden color.
The roasted cauliflower and fennel were also dinner leftovers. The secret to roasting vegetables is a very hot oven. When the oven is preheated, the vegetables begin to roast very quickly, which reduces the cooking time considerably. Also, when vegetable are roasted, their flavor is intensified meaning the vegetables taste richer and become more fragrant.
The roasted cauliflower is cut into very small florets, placed on a cooking sheet, drizzle with olive oil, season with salt and pepper. The fennel is sliced into thin ringlets and added to the sheet pan. Turn once and roast for about 10 minutes at 400°F.
For protein, add a soft-boiled. Refer to the hard-boiled egg post to cook the eggs.
- 2 eggs, soft boiled
- 1 Tablespoon extra-virgin olive oil
- 1 small shallot, finely diced
- 1 cup kale, chopped
- 1 cup roasted cauliflower
- ½ cup roasted fennel
- ½ cup brown rice, cooked
- Kosher salt and freshly ground pepper to taste
- Fill a small saucepan with cold water, add two eggs and cook for 7 minutes for a soft-boiled egg or 10 minutes for a hard-boiled egg. Follow instruction from link.
- While the eggs are cooking, heat oil in a small saucepan over medium heat. Add shallot and cook 2-3 minutes, add kale and stir. Cook for about 3-4 minutes until kale turns a bright green color. Add leftover cauliflower and fennel. Toss until warmed through about 1-2 minutes. Set aside.
- Peel eggs and slice in half.
- To assemble bowls, divide rice between two bowls, top with kale, cauliflower, and fennel, top with egg and season with salt and pepper. Serve immediately.