Ingredients
Units Scale
- 1 head of cauliflower, blanched
- 1/2 lemon
- 2 tsp. Celtic sea salt
- 1/2 cup grated Pecorino Romano cheese
- 1/3 cup Vegenaise mayo
- 1 Tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/4 tsp. smoked paprika
- 1/4 tsp. black pepper or fresh ground to taste
Instructions
- Carefully lower whole cleaned cauliflower head into boiling water to cover. Trim bottom so it can sit flat. Cook on simmer just until fork tender. About 10 minutes.
- Remove cauliflower once fork tender. Try not to overcook as it will fall apart. Check often after 7-8 min. Carefully remove with 2 slotted spoons. Let cool and drain in colander.
- Place on a small roasting pan with sides.
- Blend all sauce ingredients together in a bowl. Set aside.
- Once blended, and cauliflower is cool, schmear sauce all over the top and sides of blanched cauliflower.
- Bake in preheated 400-degree oven for 10-15 min. Or until sauce is hot and bubbly.
- Once done serve as a show stopper delicious side dish or as a main vegetable dish with lentils!