Roasted Cauliflower & Carrots with Fennel

This is so ridiculously simple and delicious I had to tell you about it.

This recipe was created for a friend who is eating very simply right now. I asked her for a list of some of her favorite things to eat and this was the result.

Ingredients:

1 large head of cauliflower, sectioned into chunks
1 bulb of fennel, sliced into 1/8 slices
1/2 white onion, large chop
handful of baby carrots, cut diagonally in half
2 teaspoons course sea salt
2 Tablespoons coconut oil
2 teaspoons olive oil

1/4 cup large flake dried coconut, toasted in a cast iron skillet with 1/2 teaspoon coconut oil

Preheat the oven to 360
Place cauliflower, carrots, onion, coconut oil and salt into the pan and toss.
Cook 30 minutes, toss
Add fennel
Cook 15 minutes, toss
Place on highest rack and broil for 5-10 minutes to achieve a golden brown color

Cut green wispy part of the fennel and scatter and toss.
Serve with toasted coconut flakes on top.

Enjoy, this one is going to visit my kitchen again and again.