NACHO CAULI TOSTADAS
Serves 4
• 1 1/2 cups cubed pepper jack cheese
• 3 tbsp, taco seasoning
• 1/4 cup chopped fresh cilantro leaves
• 1/2 cup queso or salsa
• 1 avocado, cut into cubs.
1│Heat oven to 400F. Line 2 baking sheets with parchment paper.
2│Using the chopping blade on a food processor, process florets in batches 30 sec. until the consistency of meal. Transfer to a clen, thin dish towel.
3│Once all meals is in dish towl, squeeze out liquid. Put in bowl.
4│Rinse food processor and add cheese. Process 20 sec., until chopped. Add cheese to cauliflower meal with taco seasoning and cilanto. Mix.
5│Work in batches to bake. Use a small ice cream scoop to make 8 2" balls; place on baking sheets and flatten into circles. Bake 18 to 20 min.; then broil on high 2 min. Cool on sheet 5 min.; transfer to a cooling rack.
6│Top tostads with queso or salsa, avocado and more cilantro for garnish.
Per serving: 347cal, 13g protein, 22g carbs, 6g fiber, 6g sugar, 24g fat
CAULIFLOWER FALAFEL
Serves 4
• 2 tbsp. avocaado oil
• 3 1/3 cauliflower florets
• 1/2 sweet onion, cut into large pieces
• 2 garlic cloves cup arrowroot flour
• 1/4 cup blanched almond flour
• 3 tsp. coriandeer
• 1 tsp. cumin
• 1 large egg
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1 cup safflower oil
1│In a large skillet, heat avocado oil over medium-high. Add cauliflower; cook 10 min, until golden.
2│Put onion and garlic in food processor; pulse five times. Add cauliflower; pulse five more times.
3│Add next 8 ingredients to food processor. Pulse about 10 times, until combined.
4│In a skillet, heat safflower oil over medium-high. Line a plate with paper towles. Once oil bubbles use a ice cream scoop to scoop batter. tightly pack and drop into oil. Fry 6 falafel at a time.
5│After 3 min., use tongs to flip; cook a couple minutes more, until crispy. Transfer to plate; repeat. Serve in pitas with greens and cabbage, if desired.
Per serving: 195 cal, 4g protein, 9g carbs, 3g fiber, 3g sugar, 17g fat
DOUBLE CHOCOLATE BROWNIES
Serves 9
• 3 cups cauliflower florets
• 3 large eggs
• 1/2 cup coconut sugar
• 1/4 cup agave nectar, honey or maple syrup
• 1 cup blanched almond flour
• 1/2 cup cocoa powder
• 1 tsp. sea salt
• 3/4 cup 60% cacao dark chocolate chips
1│Heat oven to 350F. Line a 9" x 9" square pan with parchment. leaving an overhang.
2│Bring an inch of water to a boil in a saucepan. Place cauliflower in a steamer basket set over water. Cover; steam florets 5 min. Remove steamer basket; cool 10 min.
3│Place eggs, coconut sugar and agave nectar in a blender; blend on high 10 sec. Add florets; blend again. Add almond flour, cocoa powder, baking soda and salt; blend again. Fold in 1/2 cup chocolate chips.
4│Pour batter into pan. Sprinkle ramaining chocolate chips on top. Bake 30 min. Remove from oven; let sit in pan 5 min. Cut into 9 large squares.
Per serving: 177 cal, 5g protein, 30g carbs, 3g fiber, 25g sugar, 7g fat
0 Comments