For the stuffing

3 cups raw organic cauliflower (or parsnip)
1/2 cup organic olive oil
1 clove garlic
1/2 cup pine nuts
3 teaspoons lemon zest
1/2 teaspoon organic cinnamon
2 tablespoons organic lemon juice (fresh squeezed)
1 teaspoon pink himalayan salt
5 sprigs organic green onions
1 cup organic sun-dried tomatoes (diced)
2 cups organic fresh mint (minced and tightly packed)
1/2 cup organic raisins (diced)

For the aioli

1 cup organic cashews
1 1/4 tablespoon organic lemon juice (fresh squeezed)
1/2 teaspoon pink himalayan salt
1/2 teaspoon organic raw agave nectar (or organic raw honey)
1 teaspoon lemon zest
5 cloves garlic
1/2 cup purified or distilled water
1/3 cup organic mint leaves (tightly packed)