Side dishe for 2

Roasted Cauliflower and Radishes

Name: Roasted Cauliflower and Radishes
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 cups cauliflower florets; 16 1/2 small red radishes; 1 tbsp safflower or other neutral oil; 2 tsp fennel seeds; 1 tsp mustard seeds; 1 tsp nigella seeds; 1 tsp red pepper flakes (optional); 7/8 tsp salt; 1/2 cup chopped cilantro (optional); 1 tsp lemon juice (optional)

$10.08for 425 minServes 2

Cauliflower and radishes roast with fennel, mustard, and nigella seeds until tender with browned edges.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Cauliflower, 0.5$3.29 each typical	0.5	$1.92Typical price
	Radishes, 1.15 lb$1.99/lb typical	1.15 lb	$2.31Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
	Juice, a little$0.04/oz typical	a little	$0.00Typical price
Total for the servings shown		$5.04

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blends

Not included in the cost.

25 minstart to table
Easydifficulty
2servings as written
$$typical cost tier

Indian Vegetarian Vegan Dairy-free Gluten-free Budget Side dishes Cold-weather comfort Winter Spring

Typical price

$2.52 per serving$10.08 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

4 cups cauliflower florets
16 1/2 small red radishes
1 tbsp safflower or other neutral oil
2 tsp fennel seeds
1 tsp mustard seeds
1 tsp nigella seeds
1 tsp red pepper flakes (optional)
7/8 tsp salt
1/2 cup chopped cilantro (optional)
1 tsp lemon juice (optional)

Steps

Heat the oven to 425 F and line a large baking sheet with cooking oil.
Halve the radishes and toss them with the cauliflower, oil, salt, pepper, fennel seeds, mustard seeds, nigella seeds, and red pepper flakes.
Spread the vegetables in one layer on the baking sheet.
Roast for 20 minutes, turning the vegetables halfway through, until tender and browned.
Toss the hot vegetables with cilantro and lemon juice, if using.