I Can't Believe It's Cauliflower a La Jenny Jones

Transform your dinner table with "I Can't Believe It's Cauliflower a La Jenny Jones," a creamy, nutrient-packed dish that will leave your taste buds in disbelief. This dairy-free, plant-based recipe turns humble roasted cauliflower into a velvety, flavorful puree, thanks to the magic of garlic, caramelized onion, and unsweetened almond milk. Enhanced with the savory depth of nutritional yeast, a fresh pop of lemon juice, and a sprinkle of optional chili flakes for heat, this recipe is as healthy as it is indulgent. Ready in just 40 minutes, this versatile dish can be served as a side, sauce, or even a standalone centerpiece. Perfect for vegan diets or anyone looking for a lighter alternative, it's a surefire crowd-pleaser. Garnish with fresh parsley for that final touch of flavor and color!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 2 tablespoons Olive oil
• 3 cloves Garlic
• 1 small Yellow onion
• 1.5 cups Unsweetened almond milk
• 3 tablespoons Nutritional yeast
• 2 tablespoons Fresh parsley
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 0.25 teaspoons Chili flakes (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Chop the cauliflower into florets, discarding the stem and leaves.

Step 3

Spread the cauliflower florets onto a baking tray lined with parchment paper, drizzle with 1 tablespoon of olive oil, and season lightly with salt and pepper. Toss to coat evenly.

Step 4

Roast the cauliflower in the preheated oven for 20 minutes, turning halfway through, until it is golden brown and tender.

Step 5

While the cauliflower is roasting, finely chop the onion and garlic.

Step 6

In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 7

Add the garlic to the saucepan and sauté for another 1-2 minutes until fragrant.

Step 8

Once the cauliflower is roasted, transfer it to a blender or food processor along with the sautéed onion and garlic.

Step 9

Add the almond milk, nutritional yeast, lemon juice, salt, black pepper, and chili flakes (if using) to the blender.

Step 10

Blend until the mixture is smooth and creamy. If the mixture is too thick, add additional almond milk 1 tablespoon at a time until the desired consistency is reached.

Step 11

Taste and adjust seasoning as needed.

Step 12

Transfer the cauliflower mixture back to the saucepan and heat over low heat until warmed through, stirring occasionally.

Step 13

Serve hot, garnished with fresh parsley.

Nutrition Facts

Serving size	(1117.8g)

Amount per serving	% Daily Value*
Calories	576.7

Total Fat 34.6g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 3.9g
Cholesterol 0mg	0%
Sodium 3516.5mg	0%
Total Carbohydrate 50.2g	0%
Dietary Fiber 18.0g	0%
Total Sugars 15.4g
Protein 24.9g	0%

Vitamin D 131.8IU	0%
Calcium 819.0mg	0%
Iron 6.2mg	0%
Potassium 2525.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 16.3%

Carbs: 32.8%