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Roasted Cauliflower with Lemon Cream & Pumpkin Seed Parm

Course Side Dish
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients

Ingredients:

  • 1 large cauliflower
  • 1/4 cup capers drained
  • Fresh herbs and roasted pumpkin seed parmesan mix for garnish optional

Pumpkin Seed Parmesan:

  • 1 cup roasted pumpkin seeds
  • 1/4 cup nutritional yeast
  • 1/2 tsp sea salt

Lemon Cream:

  • 1 garlic clove
  • 1/4 tsp dry turmeric
  • 3/4 cup cashews
  • 1/2 cup fresh lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 cup filtered water
  • 1 tsp sea salt
  • pinch black pepper

Instructions

  • Preheat the oven to 400 degrees F.
  • Trim the outer leaves off the cauliflower and cut out the stem just enough so it can sit up straight.
  • In a medium size pot, steam the cauliflower for 10 minutes until "al dente" (this will help speed up the cooking process in the oven).
  • Transfer the steamed cauliflower to a casserole dish and brush it with olive oil and sprinkle with sea salt.
  • Roast the cauliflower until golden and tender, about 20-25 minutes.
  • Pumpkin seed parmesan: In a high-speed blender, blend ingredients until it becomes a powder. Set aside.
  • Lemon sauce: In a high-speed blender, blend all ingredients until smooth, and set aside.
  • Once the cauliflower is out of the oven, pour sauce over cauliflower and garnish with capers, fresh herbs and pumpkin seed parmesan.