- 1 cup pine nuts, sunflower seeds or raw almonds (I used a combination of pine nuts and sunflower seeds)
- 1 Tablespoon miso (white or mellow miso)
- 1 Tablespoon nutritional yeast (optional)
- 1 teaspoon lemon juice
- 3/4 teaspoon kosher salt
Preheat oven to 300 degrees. Pulse the nuts/seeds, miso, nutritional yeast, lemon juice and salt together in a food processor until crumbly. You don’t want it to turn into mush though so just pulse a few times.
Bake on a parchment lined baking sheet for 10 minutes. You should stir it after the first 5 minutes to prevent burning. Remove and set aside to let cool. Turn up the oven to 375 degrees for the cauliflower.
- 1 head cauliflower cut into florets
- juice 1/2 lemon
Make sure your oven is set to 375 degrees. Cook the cauliflower on a parchment lined baking sheet for 35-40 minutes or until tender and browned. Remove from the oven and add salt and pepper to taste. Toss with the lemon juice and 1/2 of the nutty parmesan mixture you made.
For a yummy addition you could add in some minced garlic and/or some chopped Italian parsley!
Nutritional information per serving : Serving size: 1/4 of the dish (calculated using a mix of pinenuts and sunflower seeds)
? WWPointsPlus 171 calories, 10.3g total fat, 0mg cholesterol, 16.4g carbohydrates, 7g fiber, 0.5g sugar, 8g protein