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Stuffed Cauliflower Baked with Crispy Zucchini Spirals in a Lemon & Mustard Dressing
MOUTHWATERING VEGAN RECIPES27Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cauliflower (fresh, large but not huge.)
- 3 zucchini
- 1 lemon (zest of)
- 2 whole garlic (bulbs of)
- flat leaf parsley (for garnishing, optional)
- 3/4 cup extra-virgin olive oil
- 2 lemons (the juice of)
- 1 Tbsp. agave nectar (or maple syrup)
- 1/2 tsp. salt
- 1/2 cup warm water
- 1 tsp. mustard (multi- grain)
- 1 onion (medium sized, roughly chopped)
- 2 cloves garlic (roughly chopped)
- 1 cup white bread crumbs
- 1/2 cup oats
- 1 cup salted roasted peanuts
- 1 tsp. mixed spice (similar to pumpkin pie spice in US)
- 1/4 tsp. sage
- 1 Tbsp. sesame seeds
- 1 handful fresh flat leaf parsley (roughly chopped)
- 1 tsp. Himalayan salt
- 2 Tbsp. olive oil
- 1/2 cup water
- 2 Tbsp. rice flour
- 1 tsp. barley (malt, or vegetable granules)
- 2 Tbsp. dried apricots (roughly chopped)
- 1 Orange (zest of)
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