SPICED ALMOND AND PUMPKIN SEED CAULIFLOWER
Spiced Almond and Pumpkin Seed Cauliflower with
Butternut Puree
Crust
½ Cinnamon
½ Pod Nutmeg or ¼ tsp powder
1 tsp coriander sees or ½ tsp powder
1/3 cup pumpkin seeds, sprouted, dehydrated if possible
¼ cup almonds, dehydrated and sprouted
½ tsp Chili Flakes
¼ tsp salt
¾ tsp black pepper
1 TBS Lucama or 21/2 tsp coconut sugar
Put in blender and mix till fine crumbs.
Vegetable mix
1 cauliflower
1 red pepper
1 Broccoli
1 carrot
1 stalk celery
1/4 cup extra Virgin Olive Oil
Cut cauliflower and broccoli into florets, Julianne carrots and red peppers and cut celery on a bias and toss in ¼ cup extra virgin olive oil lightly. Put in casserole dish. Coat with the crust mix and put in dehydrator for 4 hrs or in oven at 350 deg for 5 mins and turn off oven.
Raw Pumpkin Puree
2 cups Butternut Squash
¼ cup olive oil
¼ cup onion
2 cloves garlic
1 TBS Date Paste
1 Tbs light miso
¼ tsp Himalayan salt or to taste
1/8 tsp pepper
Blend in Vita Mix
Serve by swirling 2TBS spoons of puree on a plate and Cauliflower Mixture over. Serve with a green salad to balance the plate.