About the Recipe
Easy & Meatless
1 head Cauliflower
2 cups fresh spinach
1 cup mayo or silken tofu
1 tsp white wine vinegar
1 clove Fresh garlic
1 tsp onion powder
1 handful fresh parsley
1 tbsp each fresh dill & chives
Preheat oven to 425 degrees F. Trim the leaves from the cauliflower and cut off the stem so the cauliflower can stand upright. Rub with olive oil, salt & pepper.
Place the cauliflower on a baking sheet and roast for 30 minutes. Baste with olive oil and cook additional 10-20 minutes, or until soft and toasted.
Meanwhile, make ranch dip*: In a blender, puree spinach, mayo or tofu, vinegar, garlic, onion powder, parsley, dill, chives, and salt & pepper to taste.
Remove cauliflower from oven when golden brown and soft. Serve whole and slice into wedges, or break into florets. Serve with dip. Eat. Love.
* Easy dip alternative: Pour 1 cup of your favorite bottled ranch dressing into a blender and add two handfuls of fresh spinach. Puree until smooth. Viola, healthier ranch dressing!