26 Dec '17, 8am
Whole Roasted Stuffed Cauliflower (Because Brassica is the New Meat)
For the stuffing, first prepare the flaxseed “egg” by combining the ground flaxseeds with the water, stirring, and then letting sit for five to 10 minutes, or until gluey. Meanwhile, in a saucepan over medium-high heat, add the onion and olive oil. Cook and stir for one to two minutes, then add in the garlic. After another minute of cooking and stirring, add in the kale leaves and salt. Cook for another two minutes, or until the kale has substantially wilted. Remove the saucepan from the heat and transfer the mixture to a food processor. Add in the parsley, one-fourth cup water, and the flaxseed “egg”. Blend until thick and smooth.