Lemon Dijon Whole Roasted Cauliflower!
Today on #SaturdaySnackdown Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 makes a delicious Lemon Dijon Whole Roasted Cauliflower from the FORKS OVER KNIVES recipe collection. Super tasty and super healthy!
This quick and easy recipe for Lemon Dijon Roasted Cauliflower is one of my absolute favorites! This dish is not only extraordinarily delicious but VERY healthy for you as well! It’s the perfect dish for summer months and tastes similar to potatoes but without the starch! All of the fresh ingredients and organic herbs combine to make one tasty treat. Put your roasted cauliflower on one of your favorite platters and have fun using lemon wedges and whimsical watermelon radishes for just the perfect touch. If making this dish for a party, your guests are in for a real treat! ENJOY! #veganfoodshare #roastedcauliflower #vegan #crueltyfreefood #noanimalsharmed #eatmoreplants #whatveganseat #tastyvegan #meatlessmeals #veganized #veganvibes #veganhealth #nomeat #nodairy #plantpower #veganin2019 #healthymeals #lovevegan #saturdaysnackdown #janeunchained
LEMON DIJON WHOLE ROASTED CAULIFLOWER
From the “Forks Over Knives” Recipe Collection
Ingredients:
1 medium head of cauliflower
3 tablespoons Dijon mustard
3 tablespoons lemon juice (about one large lemon)
1 tablespoon drained capers
3 cloves of fresh garlic, chopped (or 1 1/2 teaspoons of minced garlic from jar)
2 tablespoons nutritional yeast
1 tablespoon fresh parsley chopped (plus 1/4 cup parsley chopped for garnishing at end)
1/4 teaspoon turmeric
1/4 teaspoon red pepper flakes (Plus 1/2 tablespoon for garnishing at end)
1 tablespoon sesame seeds
For garnishing:
1 tablespoon sesame seeds
1/2 tablespoon red pepper flakes
1/4 cup chopped organic parsley
Optional: GO VEGGIE vegan parmesan cheese
Watermelon radishes (or plain if you cannot find at the store)
6 lemon wedges
Optional: Miyoko’s vegan butter
Recipe:
Preheat oven to 425
Wash cauliflower thoroughly and cut off the leaves. Cut off the stem so it is level and sits upright.
In nutri-bullet or food processor combine: Dijon mustard, lemon juice, capers, garlic, nutritional yeast, 1 tablespoon fresh parsley, turmeric, and red pepper flakes.
Use a pastry brush to coat the cauliflower with about half of the lemon Dijon sauce.
Place the cauliflower in a Dutch oven cover with lid and roast for 30 minutes. After 30 minutes, baste the cauliflower with more lemon Dijon sauce, then cover pan and roast for 20 more minutes. Baste one more time with remaining sauce and return to oven without the lid for another 10 minutes so the top gets lightly toasted.
Remove pan from the oven and carefully remove the cauliflower from the pan.
Place cooked cauliflower on your favorite platter and garnish the top of it with remaining 1/4 cup chopped fresh parsley, sesame seeds, red pepper flakes and GO VEGGIE vegan parmesan cheese. Add watermelon radish slices (or plain radish slices) around platter along with lemon wedges. Cut roasted cauliflower into slices like a cake and put onto small individual plates for serving. Optional: Top with Miyoko’s vegan butter
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