Baked Cauliflower

Original Recipe from Provecho by Edgar Castrejon

Serves: 6

Change out your usual roast for a whole head of cauliflower. This is a dish to fill your Vegan desires.

Ingredients

• 1 head cauliflower, leaves removed

• 1/3 cup almond butter

• 2 TBSP avocado oil

• 2 TBSP yellow or Dijon mustard

• Juice of 1 lime, plus lime wedges for squeezing

• 1 TBSP ground cumin

• 1 TBSP smoked paprika

• 1 TBSP granulated garlic

• fine sea salt

• 1/3 cup chopped cilantro

• Freshly ground black pepper

• Vegan Cilantro Crema (optional)

Directions:

1. Preheat oven to 350 F. Line a 9x13 baking pan with parchment paper.

2. While the oven preheats, bring a large pot of water to a boil on the stove. Add the cauliflower to the pot (leaves and stem removed so it can sit flat) and boil until semi-tender but not super soft, 5-7 minutes. Drain and rinse the cauliflower with cold water; drain again and set aside.

3. In a medium bowl, combine almond butter, avocado oil, mustard, lime juice, cumin, paprika, garlic and 1/2 tsp salt. Whisk with a fork until combined. Season to taste.

4. Place cauliflower in the prepared baking pan and top with the almond butter sauce using a silicone brush or spatula. Really rub the butter sauce into the nooks and crannies so it is evenly distributed. Don't be afraid to get your hands dirty.

5. Bake the cauliflower until tender and charred in spots, about 20 minutes. I turned on the broiler for 2-3 minutes to give it that extra char. That is legit the best part!

6. Sprinkle the cauliflower with cilantro, black pepper, squeeze of lime and drizzle with the cilantro crema. This goes great with a salad, rice, or even delicious on its own!

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Notes:

• I didn't have the ingredients for the Vegan Cilantro Crema so I wasn't fully vegan here. I splurged and made a quick lime and cilantro crema with Greek yogurt. Substitutions never hurt.

• This butter sauce is killer! I could put it on anything.

• I didn't have granulated garlic so I just used garlic powder. Honestly never knew there was a difference and can't say it really mattered.

• I suppose you could use yellow mustard, but WHY? Dijon reigns supreme in this household.