Try this recipe and several other healthy holiday recipes.


  • ¼ cup pine nuts
  • ¼ cup walnuts
  • 1 head of cauliflower, florets only
  • 2 tbsp extra-virgin olive oil, divided
  • Salt and freshly cracked black pepper
  • Nonstick cooking spray
  • 1 yellow onion, finely diced
  • 3 cloves garlic, finely minced
  • 3 large dried shiitake mushrooms, reconstituted according to package directions, stems removed, and finely chopped
  • ½ cup low-sodium chicken stock
  • 1 Tbsp chopped parsley
  • 1 Tbsp chopped dried sour cherries (optional)


  1. Preheat oven to 425°. Toast nuts over medium heat, stirring frequently until golden brown and fragrant. Chop and set aside.
  2. Chop cauliflower in a food processor, breaking into rice-size pieces. Toss in a large bowl with 1 Tbsp of oil; season with salt and pepper. Spread evenly onto a sheet tray coated with cooking spray and roast until lightly golden.
  3. Meanwhile, sauté onion over medium heat with 1 Tbsp of oil. Season with salt and pepper and cook until caramelized, 20–25 minutes. Add garlic and mushrooms; cook for 5 minutes. Add stock. Let stock reduce, then remove from heat.
  4. Mix cauliflower with onion mixture and nuts. Top with parsley and cherries.
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