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Cauliflower and Parsnip Dressing

05 November

Ingredients:
2 heads cauliflower, florets separated from stems, reserve stems
3 tablespoons olive oil
¾ teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
3 tablespoons coconut oil
3 cups diced onions
3 cups diced parsnips
2 cups roasted pecans, broken
1½ tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
¼ cup chopped fresh parsley, divided
½ cup vegetable broth

Directions:
1. Preheat oven to 400 degrees.
2. Cut larger floret of cauliflower into halves or quarters lengthwise to make pieces as uniform as possible. Toss with the olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Spread on a baking sheet lined with parchment paper. Roast for about 15 minutes, and then toss with a spatula. Reduce heat to 375 degrees and roast for another 35-40 minutes, or until the florets are lightly browned. Remove from the oven and place in a bowl (leave oven on).
3. While the florets are roasting, grate stems onto a plate (pieces should resemble rice). Heat coconut oil in a large pan; add the onions and remaining ½ teaspoon salt, stirring well. Cook on high heat, stirring often, until translucent and lightly browned. Add parsnips and grated cauliflower stems, and continue stirring for 5 minutes. If mixture becomes too dry, add a tablespoon of water from time to time (you may need as much as ¼ cup). As soon as parsnips are tender, remove from heart and stir in remaining ¼ teaspoon pepper, pecans, sage, thyme, 2 tablespoons parsley, and broth. Add about half the roasted cauliflower and toss well. Pack the mixture in a 9×13 inch baking dish.
4. Toss remaining roasted cauliflower with the remaining parsley, and spread mixture evenly on top. Cover and bake for 20-25 minutes, or until hot. Remove cover, turn oven to broil, and lightly brown the top, 1-2 minutes. Serve at once.

Serves 8-10

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