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Whole Roasted Cauliflower Recipe

What You'll Need


CAULIFLOWER & PASTE

1 whole cauliflower head

4 garlic cloves

4 Tbsp lemon juice

2 tsp peanut butter

2 tsp tahini

2 tsp smoked paprika

2 pinches of sea salt

1/4 cup water

4 Tbsp nutritional yeast

4 sage leaves

Some parsley, chopped

SIDE VEGETABLES

1 large onion, cut into 16 pieces

1 large beet, cut into cubes

2 large carrots, cut into thicker rounds


How to Make It


1 Blend everything besides the cauliflower and parsley in a high-speed blender into a paste.

2 Remove the leaves from cauliflower. Also, remove the stem so that the cauliflower can sit flat and cut a cross into the base (it allows the cauliflower to soften evenly).

3 Put the cauliflower head into a big pot. Add enough water to cover the bottom of the pot and steam covered for 30 minutes.

4 Let the cauliflower cool down a bit and then transfer it onto an oven pan. Rub the cauliflower over with the paste using your hands.

5 Heat oven to 375 degrees F and bake covered for 20 minutes. Next, add the side vegetables into the pan and bake for another 35-40 minutes until the vegetables are tender. If you like your cauliflower very crispy on the outside, put the oven on grill mode or broil for the last 5 to 10 minutes. Make sure that it doesn’t burn and check frequently if you choose to do this.

Copyright 2019 Center for Nutrition Studies. All rights reserved.

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