2 teaspoons olive oil
1 small red onion, diced
1 large red bell pepper, cut into ¼-inch dice
1 garlic clove, minced
1 cup sliced button or cremini mush-rooms
1 cup cooked jasmine or brown rice
1 cup canned black beans, drained and rinsedSea salt
4 whole-wheat tortillas
2 cups shredded romaine lettuce
1 cup guacamole1 cup tomato salsa
¼ cup Jalapeño Cashew Cream (recipe follows)
1. Preheat the oven to 450˚F. Line a baking sheet with parchment paper and coat the parchment with coconut oil spray.
2. In a large bowl, whisk together the almond milk, Parmesan, almond flour, garlic powder, onion powder, oregano, red pepper flakes, and ½ cup water. Season with salt and black pepper. Dredge the cauliflower florets through the mixture, coating them well and patting the mixture into the crevices of the cauliflower. Place the coated florets on the prepared baking sheet and bake for 20 minutes. Flip and bake for 20 minutes more, or until the cauliflower is fork-tender and golden brown on the outside.
3 Remove the cauliflower from the oven and turn the broiler to high. Top each cauliflower piece with a dollop of marinara sauce and some mozzarella. Return the pan to the oven and broil for 2 to 3 minutes, until the mozzarella begins bubbling.
4. Remove and immediately garnish with more Parmesan, the basil, and red pepper flakes. Transfer the cauliflower to a serving platter and spear each floret with a toothpick. Serve immediately.
Jalapeño Cashew Cream
Makes about 2 Cups
2 cups raw cashews, soaked in water overnight and drained
½ to 1 medium jalapeño, sliced
Juice of ½ lemon (about 1 tablespoon)
1. In a high-speed blender or food processor, combine the soaked cashews, jalapeño, lemon juice, and salt to taste. Blend until smooth; add 1 tablespoon water, if needed, to reach the desired consistency.
2. Store the cashew cream in an airtight container in the refrigerator for up to 3 days.
RECIPE FROM WELL + GOOD
Well+Good: 100 Healthy Recipes + Expert Advice for Better Living embodies an holistic approach to wellness and features recipes from luminaries such as Padma Lakshmi and Daphne Oz.