Whole Roasted Cauliflower With Butter Sauce
* Ingredients
° 1 cauliflower with leaves removed
° 4 cups of chicken broth (or vegetables)
° 1/4 cup melted butter (or olive oil)
° 2 c. lemon juice
° 2 cup large spoon cider vinegar
° 1/2 c. turmeric
° 1 c. garlic powder
° 1 c. dehydrated onion flakes
° 1 c. smoked paprika
° 2 c. nutritional yeast (optional)
° 1/4 cup pine nuts
° Fresh fine herbs (e.g. coriander, chives, mint, thyme)
° Salt and pepper
* INSTRUCTIONS :
Preheat the oven to 425 F, with the rack in the middle.
Place the whole cauliflower in a saucepan large enough to submerge it, then pour the broth on top. If it is not completely covered, add water.
Cover, bring to a boil and then boil the cauliflower for 8 to 10 minutes.
Turn off the heat and carefully, using two spatulas, transfer the cauliflower to a baking dish or pan. Do not throw away the broth.
In a bowl, combine the melted butter, lemon juice, vinegar, garlic powder, dehydrated onion, turmeric, paprika and nutritional yeast. With a dipper, join for 1/2 cup of cooking broth. Combine well.
With a scoop, cast sauce all on cauliflower. A good layer of sauce should be found at the bottom of the cooking container. If there isn't much, add a little more broth to the bottom.
Place the cauliflower in the oven and cook for about 5 minutes.
Take out of the oven and brush the cauliflower again with a little sauce. Sprinkle the cauliflower with pine nuts and herbs.
Cook, about 5 to 7 minutes more, until the cauliflower is heated through and the pine nuts begin to toast.
ENJOY !!