Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Simple Cauliflower Roast
© Lillys-Table.com Photo of Roasted Garlic & Mizuna Salad
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Garlic & Mizuna Salad

from Dijon Roasted Asparagus, Cauliflower, White Bean Artichoke Saute & Salad, the Week of March 27, 2016.
View the previous recipe for this meal.

Bitter greens, sweet roasted garlic & jewels of golden raisins balance each other in this simple toss. Roasting the garlic in advance will make this dish a lot easier.

Ingredients

  • 1 head garlic
  • ½ cup plain yogurt
  • ½ tablespoon dijon mustard
  • 1 teaspoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 4 cups mizuna, arugula or other delicate greens
  • 2 turnips, or a few radishes
  • ¼ cup raisins, or cranberries
  • ¼ cup walnuts, crumbled, or toasted sunflower seeds, optional

Serving Size: 2 People

Share

 

Preparation Instructions

Preheat the oven to 400. Slice the top of the head of garlic off. Wrap in foil or place in a small ceramic baker with a lid. Drizzle on a splash of olive oil and pinch of salt. Place in the oven and bake for 30-40 minutes until the cloves are soft. To check just give the head a squeeze.

Slice the turnips or radishes. Wash, dry, roughly chop or tear the mizuna.

Squeeze or peel about half of the garlic out of the head. For the original two serving recipe you will want a generous tablespoon of garlic paste, multiply as needed. Place in a blender with the yogurt, mustard and white wine vinegar. Whirl around until smooth. Drizzle in the olive oil while blending until thick and creamy.

Toss with the greens and turnips. Sprinkle on the raisins & walnuts. Serve immediately.