SPICED ALMOND AND PUMPKIN SEED CAULIFLOWER

Spiced Almond and Pumpkin Seed Cauliflower with                      

               Butternut Puree          

Crust

½ Cinnamon

½ Pod Nutmeg or ¼ tsp powder

1 tsp coriander sees or ½ tsp powder

1/3 cup pumpkin seeds, sprouted, dehydrated if possible

¼ cup almonds, dehydrated and sprouted

½ tsp Chili Flakes

¼ tsp salt

¾ tsp black pepper

1 TBS Lucama or 21/2 tsp coconut sugar

Put in blender and mix till fine crumbs. 

Vegetable mix

1 cauliflower

1 red pepper

1 Broccoli 

1 carrot

1 stalk celery

1/4 cup extra Virgin Olive Oil

Cut cauliflower and broccoli into florets, Julianne carrots and red peppers and cut celery on a bias and toss in ¼ cup extra virgin olive oil lightly. Put in casserole dish.   Coat with the crust mix and put in dehydrator for 4 hrs or in oven at 350 deg for 5 mins and turn off oven.

Raw Pumpkin Puree

2 cups Butternut Squash

¼ cup olive oil

¼ cup onion

2 cloves garlic

1 TBS Date Paste

1 Tbs light miso

¼ tsp Himalayan salt or to taste

1/8 tsp pepper

Blend in Vita Mix

Serve by swirling  2TBS spoons of puree on a plate and Cauliflower Mixture over. Serve with a green salad to balance the plate.