Updated: Aug 29, 2019
Recipe by Winnie
1 head Cauliflower 1 c Milk of Your Choice 1/3 c Tahini 1 1/2 c Garbanzo Flour 1-3 tsp Onion Powder 1/2 tsp Salt (or Herbamere) 1/2 tsp Maine Coast Kelp w/Cayenne (or 1/2 tsp Kelp with a pinch of Cayenne) 1 handful Parsley Flakes 1 tsp Garlic Powder 3 tbsp Olive Oil
1) Wash cauliflower. Break into bite-size pieces.
4) Heat a pan on LOW HEAT with olive oil. Drop the cauliflower in the pan. Cover and cook. Turn every 7 minutes until pieces are crisp on the outside and tender on the inside.
Congrats! A tasty, tasty delicacy 🙂 Serves great on a bed of greens. As an appetizer, cut into smaller bites and goes great dipped in ketchup!