Turmeric Cauliflower and Dijon Butternut Squash

Ingredients

For the Cauliflower:

• 1 tablespoon avocado oil
• 1 head cauliflower
• 2 teaspoons turmeric
• 1 teaspoon garlic powder
• 1/2 small jalapeño pepper, thinly sliced
• 1/4 teaspoon sea salt

For the Dijon Butternut Squash:

• 1 tablespoon avocado oil
• 1 cup cubed butternut squash peel a butternut squash and chop into cubes.
• 1 tablespoon tamari, soy sauce, or coconut aminos
• 1/4 cup veggie broth
• 1/2 tablespoon whole grain dijon mustard seeds
• 8 asparagus stalks cut into thirds
• 12 raw macadamia nuts topping
• 2 tablespoons dill topping
• 1/4 cup fresh cilantro leaves topping

1. Gather your ingredients. Preheat oven to 375 degrees. While the oven is heating, use the back of a large knife to crush the macadamia nuts. Set aside.
2. Wash and chop your cauliflower head into florets. In a large mixing bowl toss the florets with 1 tbsp avocado oil, turmeric, and a pinch of sea salt. Arrange on a parchment lined baking tray and bake for about 50 minutes flipping at the 30 minute mark. From there you can gage how much longer you want the florets to bake. (If you like your cauliflower extra crispy, cook it for a total of 1 hour.)
3. Heat 1 tablespoon avocado oil in a large skillet and add in the minced jalapeño and minced garlic. After a minute or so, add in the butternut squash, dijon mustard, veggie broth, and tamari. Keep heat on medium-low and let the squash cook slowly. If the pan gets dry, add in a bit more veggie broth.
4. Once the squash is just barely tender (poke with a fork to check), remove from heat and add to a bowl. In your skillet, add in the asparagus stalks and cook until the asparagus starts to blacken. When done, add the dijon butternut squash mixture back into the pan with the asparagus.
5. Remove turmeric cauliflower from the oven and gently mix into the pan. Plate the mixture and top with fresh dill, fresh cilantro, sliced jalapeño, and crushed macadamia nuts.