Recipe Detail Page | LCBO

Ingredients

• 1 cauliflower, cut into small florets
• 3 tbsp (45 mL) olive oil, divided
• 1 tbsp (15 mL) salt, divided
• 1 onion, roughly chopped
• 6 garlic cloves, smashed
• ¼ cup (60 mL) nutritional yeast
• 4 cups (1 L) vegetable stock
• 2 cups (500 mL) dandelion leaves, roughly chopped
• 2 cups (500 mL) packed babyspinach
• 1 cup chopped parsley
• Zest and juice of 1 lemon