Karen
3/24/2018
1:44:39 PM | |  | |
Keto-riffic Cauliflower Crunch
Preheat the oven to 425.
Wash and chop up one head of cauliflower and put it in a large bowl.
Roughly chop half a large yellow onion and put it in a smaller bowl.
Add some almond flour (about a half cup or so) to the chopped onion and stir it up with a fork.
Saute the onion / almond flour mixture in European butter (or oil of your choice) until nicely brown.
Add browned onions to the bowl of chopped cauliflower.
In another bowl, add the following and mix with a fork:
Crushed roasted sunflower seeds (probably around a cup...see pix). I used a mortar and pestle, but it could be crushed in a zip lock with a rolling pin, etc.
Nutritional yeast (a good bit...see pix)
Mix the following in yet another bowl:
About a cup of olive oil
One cap full of apple cider vinegar
Three cloves of minced garlic
Seasonings (sea salt, pepper, a bit of cayenne, onion powder, herbs / seasonings of your choice)
Now it’s time to assemble:
Add the olive oil mix to the cauliflower / onion mix.
Add the sunflower seed / nutritional yeast mixture to the cauliflower mix.
Stir well. It’s easier to mix it up with big salad tongs, if you have them.
Pour the whole mixture onto a parchment paper lined baking pan.
Bake until it looks nice and crunchy.
Enjoy!
Love,
Karen |
