The How Not to Die Cookbook: 100+ Recipes to Help Prevent and Reverse Disease by Michael Greger M.D. & Gene Stone

Author:Michael Greger M.D. & Gene Stone [Greger M.D., Michael]
Language: eng
Format: azw3
Publisher: Flatiron Books
Published: 2017-12-04T16:00:00+00:00

In a food processor or blender, combine the garlic and miso and process until the garlic is finely minced. Add ½ cup of water and the tahini, lemon, nutritional yeast, mustard, turmeric, and Savory Spice Blend to taste and blend the sauce until smooth. Set aside.

Bring water to boil in a pot large enough for the cauliflower to be immersed fully. Place the cauliflower carefully in the boiling water. Cover and cook until blanched, about 8 minutes.

Preheat the oven to 400ºF.

Transfer the cauliflower to a shallow baking dish, stem side down, and add ½ inch of water. Spoon about half of the sauce on top of the cauliflower and use your fingers to rub the sauce onto the cauliflower. Roast until the cauliflower is tender, about 40 minutes. Stir the parsley and black pepper to taste into the remaining sauce and adjust the seasonings, if needed. Heat the remaining sauce in a small saucepan or microwave. When the cauliflower is ready, transfer it to a platter and top with the remaining sauce. Serve hot.

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