Turmeric Cauliflower & Dijon Butternut Squash
Plant-based and elevated veggie dish.
Servings: 4 people
Ingredients
Turmeric Cauliflower
- avocado oil
- 1 head cauliflower
- 2 tsp turmeric
- 1/4 tsp sea salt
Dijon Butternut Squash
- avocado oil
- 1 tsp garlic powder
- 1/2 small jalapeño pepper, thinly sliced
- 1 cup cubed butternut squash peel a butternut squash and chop into cubes.
- 1 tbsp tamari, soy sauce, or coconut aminos
- 1/4 cup veggie broth
- 1/2 tbsp whole grain dijon mustard seeds
- 8 asparagus stalks cut into thirds
- 12 raw macadamia nuts topping
- 2 tbsp dill topping
- 1/4 cup fresh cilantro leaves topping
Instructions
- Gather your ingredients. Preheat oven to 375 degrees. While the oven is heating, use the back of a large knife to crush the macadamia nuts. Set aside.
- Wash and chop your cauliflower head into florets. In a large mixing bowl toss the florets with 1 tbsp avocado oil, turmeric, and a pinch of sea salt. Arrange on a parchment lined baking tray and bake for about 50 minutes flipping at the 30 minute mark. From there you can gage how much longer you want the florets to bake. I like my cauliflower extra crispy so I usually cook mine for a total of 1 hour.
- Heat avocado oil in a large skillet and add in the minced jalapeño and minced garlic. After a minute or so, add in the butternut squash, dijon mustard, veggie broth, and tamari. Keep heat on medium-low and let the squash cook slowly. If the pan gets dry, add in a bit more veggie broth.
- Once the squash is just barely tender (poke with a fork to check), remove from heat and add to a bowl. In your skillet, add in the asparagus stalks and cook until the asparagus starts to brown. When done, add the dijon butternut squash mixture back into the pan with the asparagus.
- Remove turmeric cauflower from the oven and gently mix into the pan. Plate the mixture and top with fresh dill, fresh cilantro, sliced jalapeño, and crushed macadamia nuts.