The Yummy Vegan - Horseradish & Dill Roasted Cauliflower

Directions

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1. Mix together the Vegan sour cream, Horseradish, dill, parsley, salt & pepper and set aside.
2. Clean the cauliflower by cutting off any leaves and trimming back as much of the stem as possible without breaking the Head.
3. Flip the cauliflower over and spoon some of the Horseradish dill sauce covering the bottom. Place the head right side up on a parchment-covered baking sheet.
4. Continue to cover the entire head with the Horseradish sauce making sure to get in all the nooks and crannies. Reserve the remaining sauce to add to the couscous and to serve.
5. Bake the cauliflower at 350 for 55-65 minutes (depending on size) or until a knife pierces through easily.
6. While the cauliflower is baking, make the Israeli couscous. Bring the broth to a boil and add the couscous. Cover the pot and lower the heat to a simmer for about 8-10 minutes. Stirring occasionally. When the couscous is almost finished cooking add in the frozen peas.
7. Once the couscous has finished cooking and is still warm add in the arugula, fresh dill, and 2 tbsp of the Horseradish dill sauce. Mix well.
8. Allow the cauliflower to cool for 10 minutes before cutting slices to serve.