INGREDIENTS

For the Cauliflower:

1 head Cauliflower, cut into florets

2 Tbsp Olive Oil

1½ Tbsp fresh Lemon Juice

½ tsp Sea Salt

½ tsp Ground Black Pepper

¼ tsp Ground Cumin

¼ tsp Ground Coriander

1 tsp Smoked Paprika

¼ cup chopped fresh Cilantro

For the Sauce:

2 Tbsp Dijon Mustard

1½ Tbsp White Miso Paste

1 scoop Navitas Organics Immunity Boost

1/8 tsp Cayenne Pepper

¼ cup Pineapple Juice

DIRECTIONS

Preheat oven to 425° F. In a large bowl, toss the cauliflower with olive oil and lemon juice. In a small bowl, mix together the salt, pepper, cumin, coriander and paprika. Sprinkle the mixture over the cauliflower and toss to combine. Spread the cauliflower out onto a baking sheet, and roast for 25-30 minutes or until well caramelized, stirring halfway through cooking.

While the cauliflower is roasting, make the sauce. In a small bowl, whisk together the mustard, miso, Immunity Boost, cayenne and pinaeapple juice.

Once the cauliflower has cooked, toss with the cilantro and transfer to a serving plate. Serve with the sweet mustard sauce, for dipping.

Makes 4 Servings

Submitted by Julie Morris