Ingredients

• 1 small head organic cauliflower, chopped into evenly sized pieces (1.75 lbs. purchased weight or 1.25 lbs. trimmed portion) or 20 oz. frozen cauliflower
• 2/3 Cup unsalted pumpkin seeds (3.8 oz)
• 2 T coconut oil, ghee or butter, melted (opt.)
• 3 T olive oil
• 3 T lemon juice
• 1 tsp. mineral salt (if seeds are unsalted)
• 1/8 tsp. cayenne pepper or a rounded 1/4 tsp. white pepper
• 1/2 Cup (tightly packed) coarsely chopped cilantro leaves

Directions

1. Lightly roast pumpkin seeds in the oven for 3 to 6 minutes at 375°, watching closely and removing at the first sign of color. Allow to cool. A toaster oven works for this step, but you should reduce the heat and watch even more closely.
2. Cook the cauliflower until very soft, either by boiling, steaming or baking. If using bake method to cook the cauliflower, increase oven temperature to 400°F. Toss the chopped cauliflower with melted oil/ ghee and bake covered in a casserole dish or a oven-safe large stockpot for 35 – 40 minutes, or until tender. Stir the cauliflower 3 times during baking; remove the lid for the last 10 minutes of the baking.
3. Grind cooled pumpkin seeds in the food processor until they become a very fine meal.
4. Add the cooked cauliflower, olive oil, lemon juice, salt and pepper. Process until you have a smooth paste.
5. Add the chopped cilantro and process briefly to incorporate and chop the cilantro into smaller bits. Taste and adjust the seasonings.

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