Spicy Almonds
19th September 2018
Christmas Walnut Butter
20th September 2018
Ingredients
- 5 cups cauliflower florets
- 1 large shallot peeled & sliced through root
- 3 tbsp extra virgin olive oil
- 1 tbsp Organic Coconut Oil
- 1/2 tsp smoked paprika
- 1/2 tsp crushed rosemary
- 1/4 + 1/8 tsp Himalayan Crystal Salt divided
- 1/4 tsp ground pepper
- 3 tbsp hazelnuts chopped
- 1 tbsp. flat leaf parsley minced
Servings:
Instructions
- Preheat the oven to 425 degrees F. Lightly coat a baking sheetwith cooking spray. In a large bowl, combine the cauliflower florets and shallot pieces. Add 1 tablespoon of coconut oil, smoked paprika, rosemary, ¼ teaspoon salt and peppers. Toss gently to coat. Transfer to the prepared baking sheet.
- Roast the vegetables until the cauliflower is tender, turning halfway through, 20 to 25 minutes total.
- Let the vegetables cool slightly, cut the roots off of the shallot pieces and transfer to a food processor.
- While the vegetables are roasting, lightly toast the hazelnuts in a small skillet set over medium heat. Stir frequently and keep an eye on the nuts so they don’t burn.
- Add 2 tablespoons of the hazelnuts to the food processor, along with the remaining â…› teaspoon Himalayan Crystal Salt. Puree the mixture until almost smooth.
- With the food processor running, drizzle in the remaining 3 tablespoons olive oil.
- Transfer the dip to a serving bowl, garnish with the remaining tablespoon of olive oil and parsley. Serve with raw vegetables
