Creamy Herb Baked Cauliflower
Ever crave a wholesome, filling, healthy and delicious meal but are completely stumped about getting started? Us too. So, we asked our friend Danielle Christy (@danielle_christy_), a Health Coach with a focus on clean kitchen cooking and coaching, what she likes to make that satisfies all of the above needs and she did not disappoint.
This recipe is full of flavor, super healthy, and with a touch of JOI, perfectly creamy. Let us know what you think in the comments.
Yield: 4 servings
1 head Cauliflower, cut into florets
1 tsp avocado oil
1 tsp kosher salt and pepper
1/2 cup JOI Cashew nutbase (replaces 1 cup of soaked and drained cashews)
1/4 cup nutritional yeast
2 garlic cloves
1 Tbsp apple cider vinegar
1 Tbsp Dijon mustard
1 tsp smoked paprika (optional)
1 Tbsp fresh cracked pepper
1 Tbsp salt (more to taste if desired)
2 cups of JOI Cashew milk (or 2 cups water and 2 Tbsp JOI Cashew nutbase)
1/4 cup fresh chopped parsley
2 Tbsp fresh chopped sage
2 Tbsp fresh thyme (can use your favorite herbs)
2 peeled shallots thinly sliced
1 Tbsp potato starch
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp avocado or olive oil
Preheat oven to 400F.
In a large bowl add cauliflower and toss with avocado oil, salt and pepper. Bake for 15-20 minutes until crispy.
To make the crispy shallots, mix all ingredients in a bowl and spread out on a parchment lined baking sheet and bake 10-15 minutes until crispy. Remove from the oven and allow to cool.
To make the sauce, add in all the sauce ingredients except for the fresh herbs into a blender and blend until smooth. Taste to adjust seasoning if needed and mix in herbs.
In a 10-inch cast iron skillet or baking dish, pour half the sauce on the bottom and place the cauliflower in the pan and pour the remaining sauce over the top. Bake for 15-20 minutes until the sauce starts to bubble and brown on top. Top with crispy shallots and additional herbs for garnish and serve!
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