INGREDIENTS

3-4 lbs of cauliflower
1 cloves of garlic, sliced
2tsp garlic powder
1/4cup olive oil
2 cups fresh peas
juice of half meyer lemon
sea salt to taste
pepper, optional
1 tablespoon olive oil
1 tablespoon shallots, minced
1 cup chicken stock
Fava Bean Purée

Website:
www.YolisGreenLiving.com

RECIPE INTRO

This simple and elegant recipe is delicious and surprisingly easy to prepare. Roasting brings out all the intricacies of the cauliflower and infuses it with the aroma of roasted garlic. The fresh acidity of the citrus takes this dish over the top and it is way healthier than a gratin. Yes please!

METHOD

Preheat over to 400. Cut the cauliflower into florets. In a large bowl, cauliflower with all of the remaining ingredients. Transfer to a cookie sheet or baking dish Place in the oven for 20-25 minutes. Now watch them carefully as not to burn; every few minutes, get in there and toss them around. When the edges start to get crispy, browned, on the verge of dark brown, they are ready.

The Raw Version:
Chop the cauliflower into mini florets or pulse in a food processor, toss with the remaining ingredients and let sit for an hour in room temperature. For a salad, i love to add fresh black olives, diced red onion, and tomatoes to this combo.

THE VEGAN VERSION:

Simply substitute veggie broth for chicken broth to make this dish vegan without missing any of the flavor.