Roasted Nacho Cauliflower



  • 1 large head of cauliflower, cut into florets
  • 2 cups organic raw cashews or sunflower seeds, soaked overnight in water
  • 1½ cups red pepper, chopped
  • ½ cup nutritional yeast
  • Juice from 1 lemon
  • 2 tablespoons organic olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1½ teaspoons sea salt
  • 1 tablespoon coconut aminos
  • Crushed red pepper, to taste


  • Preheat oven to 400 degrees F, and line a baking sheet with unbleached parchment paper.
  • In your blender, combine all ingredients except cauliflower, blend until smooth.
  • Toss Cauliflower florets with blended nacho sauce until well coated. Spread out on parchment lined baking sheet.
  • Bake at 400 for 20-30 minutes. Broil them for a few minutes at the end to get them nice and browned!

(Recipe via Hayley Ryczek)