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Friday, April 12, 2013

Cauliflower Munchies

Recipe from Choosing Raw except I didn't have almond butter so I used Tahini and I tripled the recipe because I wanted to do the whole cauliflower. Left it for the night in dehydrator.

It taste good, but I don't like the texture, it's never going to be crunchy. It suppose it's better in the oven.


Cinnamon Caramelized Cauliflower

Makes 2 snack portions
2 1/2 cups cauliflower florets, cut small
5 pitted medjool dates
2 tablespoons almond butter
1/2 tsp cinnamon
1/4 tsp sea salt
2/3 cup water (more as needed)
1. Blend dates, almond butter, cinnamon, salt, and water in a high speed blender (or a food processor) till smooth. If the mixture is super thick, add a few more tablespoons of water as you go.
2. Coat the cauliflower florets well in the date and cinnamon mixture: you want them drenched! Place on a Teflex-lined dehydrator sheet and dehydrate at 115 for 8-10 hours, or until dry and slightly crispy.
Alternately, you can roast the cauliflower at 400 degrees Farenheit till it’s crispy on edges and tender on the inside (about 25 minutes). 








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