Ingredients
Yield: 6 - 8 cups
- ½ small head of cauliflower, trimmed and cut into bite-sized florets
- 1 small bulb of fennel, trimmed and cored, cut into 2-inch-long by ¼-inch-wide petals
- 1 small turnip, peeled, halved, and cut into ½-inch-thick wedges
- 1 bunch medium radishes, trimmed and halved
- 4 stalks of celery, trimmed and cut into 1-inch pieces
- 3 medium carrots, peeled and cut into 1-inch pieces
- 8 to 10 large cloves of garlic, crushed and peeled
- ¼ cup lemon juice (about 2 lemons)
- 1 teaspoon kosher salt, plus more to taste
- ¼ cup olive oil
SidesKosher for PassoverGluten FreeVegetarianVeganQuickEasyMiddle East
