3 Garlic* (cloves-diced)
2 tsp Sweet Miso Paste
1 TBSP Tahini
3 Lemon Citrus Cubes
2 TBSP Dehydrated Yeast (fortified with B12)
1 TBSP Mustard
1.5" Turmeric Root
2 tsp Thyme
1 tsp Black Pepper
1/2 tsp Hot Paprika
1 Cauliflower Head
1 C Parsley (fresh-chopped)
 
To prepare the topping mixture:
Blend all ingredients (except the parsley and the Cauliflower)
Add water 1 TBSP at a time if needed or desired
 
To prepare the Cauliflower for baking:
Boil the Cauliflower head whole for 8 minutes
Place in a baking dish and add water (enough to cover the bottom of the cauliflower head)
Cover with one half of the mixture
Bake at 200°C for 40 minutes
Heat the other half of the mixture in a saucepan with the parsley
Remove baked Cauliflower and top with the heated mixture with added parsley
Grill in the oven at 250°C for 10 to 15 minutes (until top is golden brown and crisp)
 
*Ingredient Preparation Help
You can always have fresh Garlic and Turmeric Root on hand to use in any recipe. Simply peel, place in a glass container with an airtight lid. Cover the fresh cloves/root with water and keep in the refrigerator for up to 30 days. Be sure to rinse/change the water every few days to ensure freshness.