Ingredients
Scale
Cauliflower
- One head cauliflower (you can use purple, orange or white – the flavor is roughly the same)
- 1 clove garlic
- 5 sprigs of fresh thyme, stems removed
- 4 tbsp high heat oil (I used avocado, but ghee and coconut would both work well)
- Sea salt
Parsley Mint Pepita Sauce
- 1 packed cup fresh parsley, woody stems (about bottom 1″) removed
- 1 packed cup fresh mint, stems removed (you want to remove the full stems, as mint stems are very bitter)
- 3/4 cup pepitas
- 1/2 cup olive oil
- 1 tsp white wine vinegar
- 1 tsp tamari
- 4 cloves raw garlic, peeled with ends chopped off
- 1/2 tsp sea salt
- 3 tsp raw honey (can sub agave or rice malt syrup if vegan)
Instructions
- Preheat oven to 425 degrees. Wash your cauliflower, pull of any excess leaves and trim the bottom so it sits flat in a large, oven safe pan or pot (ideally, you’ll use a deep pot with room to cover with a lid, but you can also use a shallower pan and make a loose foil hat). Peel garlic clove and cut in half, then rub garlic all over cauliflower surface. Drizzle with high heat oil, rubbing it around so that it’s evenly coated, then sprinkle with salt and thyme. Cover either with lid or by forming a loose foil hat (you don’t want the foil to touch the cauliflower) and bake for 30 minutes, then uncover and cook for 30 more minutes. Remove from oven and let cool slightly.
- Meanwhile, make the sauce by putting all ingredients in a food processor or blender and pulsing until mostly smooth, with a rough texture. Add more olive oil, a tablespoon at a time, if it’s not blending into a unified consistency.
- To serve, drizzle or spoon sauce onto cauliflower, and slice into 2″ thick slices.
- Prep Time: 20
- Cook Time: 60