Creamy Herb Baked Cauliflower

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

Ingredients

1 head Cauliflower, cut into florets  

1 tsp avocado oil  

1 tsp kosher salt and pepper  


Sauce:
  

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)  


Crispy Shallots:

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! 

 

Creamy Herb Baked Cauliflower Made with JOI

 [[ recipeID=recipe-8kjsuuo3h, title=Creamy Herb Baked Cauliflower ]]

Related Posts

Why Compostable Packaging for JOI Oat Milk Powder?
Why Compostable Packaging for JOI Oat Milk Powder?
We’re all trying to make the small changes to be more eco-friendly. For us at JOI, those changes start with our packa...
Read More
The Complete Dairy-Free Creamed Corn Recipe for Healthy Eating
The Complete Dairy-Free Creamed Corn Recipe for Healthy Eating
End of summer is the perfect time to use up all of that sweet corn. This dairy-free twist on a classic cream style co...
Read More
Healthy Cauliflower Dip (Dairy-Free, Vegan)
Healthy Cauliflower Dip (Dairy-Free, Vegan)
An easy to make alternative to hummus, this healthy turmeric cauliflower dip is delicious and nutritious, perfect for...
Read More

Spend $10 More for Free Shipping!

Your cart is currently empty. Why not add some JOI?

,
Ships every
Preorder -
- +

Creamy Herb Baked Cauliflower

Servings: 4

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 42 mins
  • Total Time: 52 mins

Ingredients

Instructions

Ingredients

  • 1 head Cauliflower, cut into florets
  • 1 tsp avocado oil
  • 1 tsp kosher salt and pepper

Sauce

  • ½ cup JOI Cashew nutbase (replaces 1 cup of soaked and drained cashews)  
  • ¼ 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 JOI Cashew milk (or 2 cups water and 2 Tbsp JOI Cashew nutbase)
  • 2 TBSP fresh chopped sage
  • 2 TBSP fresh thyme (can use your favorite herbs)
  • ¼ cup fresh chopped parsley

Crispy Shallots

  • 2 peeled shallots thinly sliced  
  • 1 TBSP potato starch
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp avocado or olive oil

Instructions

  1. Preheat oven to 400F.  
  2. In a large bowl add cauliflower and toss with avocado oil, salt and pepper. Bake for 15-20 minutes until crispy.  
  3. 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.
  4. 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.
  5. 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!