1 to 1 ½ cups chopped cauliflower, steamed and mashed (mash with fork or blend in food processor or blender)

1 12 ounce jar of roasted red peppersCauliflower with Red Pepper Puree

2/3 cup bread crumbs

½ cup chopped walnuts, lightly toasted

2-3 cloves garlic, minced

1 tsp salt

1 Tbsp fresh lemon juice

2 tsp agave

1 tsp cumin


Remove red peppers from jar, reserving the liquid. Chop red peppers and place in food processor along with  bread crumbs, walnuts, garlic, salt, lemon juice, agave and cumin. Blend until smooth. Add a little of the reserved liquid from the red peppers if you would like a thinner texture.

Spoon cauliflower into mold and top with red pepper sauce. Carefully remove mold.


Use gluten-free breadcrumbs if needed

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