- 1 large head cauliflower
- 1 cup macadamia nuts
- 1 cup full-fat coconut milk
- 1 tsp. sea salt plus more to taste
- 1/4 tsp. paprika
- Black pepper to taste
- 1 tsp. whole-grain mustard
- Juice of 1/2 a lemon
- Preheat over to 425° F. Grease an 8×8 baking dish with coconut oil or avocado oil.
- Steam your cauliflower. To steam, cut the cauliflower into florets and put about 1/4 inch of water into a shallow pan. Heat the water until it’s boiling, add in the cauliflower florets, cover and steam the florets until preferred tenderness. This usually takes about five minutes. When done steaming, turn off the heat and drain the water.
- While the cauliflower is steaming, prepare the sauce. Add the rest of the ingredients (all ingredients except for the cauliflower) into a high-speed blender or a food processor and process until you get a pretty smooth, creamy sauce.
- In a mixing bowl, toss the florets in the sauce so they are completely covered with about half the sauce, and pour into a baking dish. Top with remaining sauce to form a layer that will crust.
- Bake in the oven for 20-25 minutes, or until the top has browned. If desired, pop in the boiler for 1-2 minutes to crisp the top.
Six Minute Crispy Salmon
Julie Kelly
This is a wonderful recipe to tweak for my individual food sensitivities. I will use turmeric instead of paprika and plain mustard powder. Thank you so very much for this substitute for nightshade potatoes. Happy Thanksgiving to you!
Ashley Smith
Hope you enjoy! It’s one of my favorites. 🙂
Julia Kelly
This is a wonderful recipe to tweak for my food sensitivities. I will use turmeric instead of paprika, and mustard powder. Thank you so very much for posting this. Happy Thanksgiving to you!
PJ Roberts
Wish there was a print option. I like to keep hard copies of recipes as well as electronic. That way when the Zombie Apocalypse happens somebody will still have access to great healthy recipes. Thanks for all you do to keep us informed and in our best health.
Ashley Smith
ha! Noted. 🙂 Thanks for your loyalty.
JANET MACKINNEY
There is no PRINT button, but this looks like a good recipe.
Ashley Smith
It’s a great recipe! We will try to incorporate a printable option in the future, I’ll pass along the feedback. You can still print it though, right?
Claude
Can I use any other type of nut as macadamia nuts are not available where I live . Thank you
Ashley Smith
I think cashews would work great!