Roasting cauliflower is one of the best ways to prepare this non-starchy cruciferous vegetable. The brown bits are fought over by all. This dressing can be used with broccoli or green beans. You can also use this as part of an arugula salad.  A really yummy way to get your vegetables and fiber in your day.







1 head of cauliflower, cut in small florets

3 Tbs coconut oil

1 Tbs lemon juice

1 Tbs Dijon mustard

1/3 cup coconut milk (unsweetened)

1/3 cup hazelnuts or walnuts

1/8 teaspon freshly ground pepper

1/2 teaspoon  sea salt


Preheat oven to 450 degrees.  Line a sheet or roasting pan with parchment paper.   On the sheet or roasting pan, toss the cauliflower with 2 tablespoons of the oil.  Roast the cauliflower until tender and lightly browned, stirring once or twice for even roasting.  It should take 15-20 minutes.

Meanwhile, toast the nuts in a dry skillet of medium-high hea, shaking the pan or stirring often to avoid burning.  Nuts will continue to raost as they cool, so remove pan from heat befroe they finish toasting and set asside to cool.

In a large bowl, whisk together the lemon juice, mustard coconut milk and remaining 1 talbespoon of oil.  Add the roasted cauliflower, scraping residual oil and brown bits inot the bowl.  Add the nuts and fresh ground black pepper, toss to coat.  Serve warm.

NUTRITIONAL VALUE (per cup): calories 285; carbohydrates 28.7g; fat 17.4g; protein 3.4g