![]() This dish can be served as a side or a main, but trust me you most likely won't have any leftovers!ĮNJOY!Herbed Cauliflower - cauliflower, olive oil, garlic (minced), Parsley, (chopped), Lemon Zest, salt, red pepper flakes (more or less to taste.), Follow Your Heart Vegan Parmesan Shreds, lemon, Break cauliflower into flowerets and place on a baking sheet lined with parchment paper. Drizzle cauliflower with olive oil and then toss to make sure all flowerets get coated. NOTE: add more oil if needed to lightly coat the cauliflower. Top with garlic, parsley, lemon zest, and red pepper flakes. Bake in a 350-degree oven for 40 minutes, or until the flowerets are fork-tender. Remove from oven and top with 1/2 cup Follow Your Heart Parmesan Shreds. Return to oven and bake an additional 5 minutes. Lemon Cake with Lemon Cream Cheese Frosting Remove from the oven and scoop into a bowl. Lemons are in season! Summer seems to bring the best lemons to every corner of the United States. My 9-year-old grandson, unlike other kids his age, loves anything lemon. He, like his grandmother, is not a huge chocolate fan and prefers sweet and tart flavors. We were celebrating his birthday and he requested a lemon cake. The recipe is entirely vegan and makes a super moist and delicious dessert. Since the frosting contains cream cheese (I used Trader Joe's brand), I recommend storing it in the refrigerator under a covered cake stand. However if refrigerator space is at a minimum and you don't have a cake stand, opt for putting the leftover cake in a deep bowl and covering it with wrap.ĮNJOY!Lemon Cake with Lemon Cream Cheese Frosting - Lemon Cake: applesauce (mixed with 1 1/2 tsp.
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