| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
- 1 tbsp coconut oil
- 1/4 cup almond meal
- 1/4 tsp garlic salt
- 1/4 tsp fresh-ground pepper
- 1 head cauliflower (I used golden cauliflower, but any will do)
- 1 (4 oz) jar baby food carrots
- 1 (15 oz) can coconut milk
- 1 tbsp tahini (or 2 Tbsp cashew butter)
- 1 tbsp olive oil (for extra creaminess, optional)
- 1 1/2 tsp onion powder
- 3/4 tsp ground mustard
- 1/2 tsp (each) sea salt and pepper
- 1 tbsp fresh chopped parsley (optional)
Ingredients
|
|
Instructions
- In a large deep-sided pan, melt coconut oil over medium-high heat.
- Add almond meal, garlic salt, and pepper. Cook just until the almond meal begins to taste. Transfer to a small bowl, set aside.
- Cut cauliflower into 1/2-inch pieces, then into 1/2-inch strips, to create “macaroni-shaped” rectangle pieces (many of the florets will crumble, which is normal).
- Place cauliflower in a pan. Add carrots, coconut milk, tahini, olive oil, onion powder, ground mustard, salt and pepper. Cover and cook 10 minutes, until boiling.
- Remove the lid and cook until sauce begins to thicken and cauliflower is very tender. Sprinkle with almond meal “breadcrumbs” and parsley.
- Enjoy!
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