What you’ll need for the sauce:
- 1/3 cup pine nuts
- 1/3 cup sunflower seeds
- 1/2 Small onion
- 1 cup Easy Soy Yogurt or Chickpea Cashew Yogurt
- Juice of one lime
- Salt
As an aside, you can use this versatile onion, pine nut, sunflower seed and yogurt sauce as a base for many different kinds of cream sauce- sriracha, curry, cilantro-jalepeño, etc.)
What you’ll need for the rest of the meal:
- One head cauliflower
- 1 tablespoon Italian herb seasoning
- 1/3 teaspoon cayenne or Berbere (I prefer Berbere because of it’s rich flavor with the lime and cream sauce)
- Baby potatoes (optional)
- Asparagus (optional)
Preheat your oven to 375 degrees. Blend the sauce ingredients except the lime on high until smooth and creamy. I like to blend until the sauce is slightly steamy, to cook the onion a little bit so that some of the spice level and onion flavor comes down.
Squeeze the lime into the cream sauce and mix well.
Remove the leaves and stem of the cauliflower as best you can without separating the florets.
Slather the cauliflower with cream sauce and place on a cookie sheet or skillet.
Cover with foil and bake for 30 minutes. I quartered the potatoes and baked them with a diced onion, olive oil, and Italian herb spice at the same time. Adding the diced onion brings the flavor and texture up infinitely, because the onion caramelizes in the process of baking. I finished the potatoes with a healthy sprinkling of flake salt.
Uncover and bake for 45 more minutes to an hour. Check for desired level of browning. I put a little more cream sauce on mine and baked for five more minutes. I used this five minutes to steam up the asparagus with a little water and a little olive oil.
Sprinkle with Italian herb and cayenne or berbere.
Slice the cauliflower into quarters (large slices helps keep it from falling apart into florets). Spread a little more cream sauce onto the cauliflower and serve!
