Sundays are for spending time in the kitchen and experimenting with healthy eats.
Rotisserie cauliflower on a bed of puréed butternut squash with coconut milk and sautéed spinach and mushrooms in olive oil and roasted garlic. So incredibly delicious.
For the cauliflower, mix cumin, coriander, and paprika with some salt and pepper. Brush olive oil on entire head. Rub spices on head thoroughly. Place on rotisserie at 400 for 20-30 mins or until tender. If you don't have a rotisserie, roast the cauliflower in a cast iron pan instead.
For the butternut squash, roast until tender. Use a blender (or immersion blender) and blend until smooth. Add lite coconut milk and cinnamon to taste and consistency.
For spinach and mushrooms, sautée with olive oil and roasted garlic until tender.
Assemble by placing puréed butternut squash in a plate. Top with spinach and mushrooms and then cauliflower.
#healthy #healthyeats #vegetarian #glutenfree