If you love sandwiches, wraps and pita pockets but have decided to eat more of a plant based diet and are looking for a tasty, satisfying snack or meal on the go you’ll love this recipe for creamy cauliflower spread. It’s a fantastic substitution for tuna or egg salad and is delicious on whole grain toast topped with a little cheese and grilled, or my favourite, lavishly spread in a pita pocket with lettuce, spring onion and sliced tomato.
For a beautiful meal or side dish, try it as a stuffing for mushrooms drizzled with a dash of olive oil, sprinkled with finely grated parmesan and baked in the oven until light brown on top. For a Vegan option replace the mayonnaise with almondaise and use Angel Food plant based cheese instead of regular cheese.
2 tsp lemon juice
1/4 tsp Himalayan salt
1 -2 tsp whole grain mustard to taste
1/4 tsp fresh chopped oregano or 1/2 tsp dried
1/4 – 1/2 cup mayonnaise or almondaise to make it Vegan
1/4 tsp Spike seasoning – available at most organic stores, or you can use a few dashes of lemon pepper and Moroccan seasoning
Cut the cauliflower in florets and steam until soft but not mushy. Place into a bowl and mash with the rest of the ingredients adding the mayo and lemon little at a time to ensure it’s not to soft, taste your seasonings along the way and adjust according to your taste buds.