Indian Cauliflower Chips

 Indian Cauliflower Chips

Wash one large cauliflower (or two small).  Separate into florets, then thinly (about ¼ inch) slice. Place cauliflower slices in a large bowl.

In a high speed blender, place:

¾ c tahini

¼ c tamari

¼ c apple cider vinegar

½ c water

¼ c onion, chopped

3 large cloves garlic

2 Medjool dates

1 lemon, juiced + its zest

¼ t sea salt

¼ c nutritional yeast

1/8 t cayenne

1t turmeric

1t garam masala

Blend mixture until smooth.  Pour this mixture over the cauliflower and mix until cauliflower pieces are well coated.  Spread cauliflower on dehydrator grates and dehydrate at 118 degrees for about 6 -8 hours or until dry and crispy.

Chips can be eaten as a snack or as a salad topping.

Santé – to your health!

Sue Ansari RN
CancerGuide

Certified Gourmet Raw Food Chef

www.laughteryoga-michigan.com
http://twitter.com/#!/MICancerCoach