In a bustling city where rooftops became sanctuaries and urban gardens defied concrete landscapes, a celebrated yoga instructor with a passion for clean eating decided to host a post-class feast that would nourish both body and soul: the Completely Keto Broccoli and Cauliflower Salad.
On a rooftop with views that stretched to the horizon, mats were rolled away, and a large, rustic wooden table was set. The instructor, known for her holistic approach to wellness, unveiled her creation. The salad, a vibrant tapestry of green and white, was a testament to simplicity and flavor.
As the yogis gathered, the salad became the centerpiece of their communal meal. The broccoli and cauliflower, each floret a burst of nutrition, were tossed in a harmonious blend of extra virgin olive oil, wheat-free tamari sauce, and a medley of spices. Each forkful was a celebration of crisp textures and rich flavors, a perfect balance to the day’s mindful exertions.
The Completely Keto Broccoli and Cauliflower Salad wasn’t just a dish; it was a reflection of the day’s harmony and balance, a culinary embodiment of the instructor’s philosophy, and a delicious testament to the joy of sharing healthful, soulful food in good company.
Ingredients
- 3 tsp Extra virgin olive oil
- 1/2 tsp black pepper
- 3/4 tsp Pink Himalayan Salt
- 4 tsp Wheat Free Tamari Sauce
- 2 tsp garlic powder
- 18 oz broccoli florets
- 18 oz cauliflower florets
Instructions
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Preheat oven to 375 degrees.
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Prep a baking sheet lined with parchment paper.
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Mix all the ingredients in a bowl and toss well.
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Pour the broco cauli mix onto the baking sheet in a layer and bake for 35 minutes.
Recipe Notes
