How to make it
Serves ~4 as a main or 6 as a side dish.
De-stem and wash cauliflower. Cut into manageable chunks. Place in steamer for 20 minutes, or until tender to prick with a fork.
Let cauliflower cool for ~30 minutes.
In a sink, place cauliflower into cheese cloth, and squeeze out all of the moisture. Your two heads of cauliflower should yield 2.5 cups of cauliflower once the excess liquid is removed.
Place cauliflower in food processor. Stream olive oil in as you process until a smooth buttery texture.
Combined flour, starch, and salt and process.
Mix in lemon zest to the dough.
Roll dough out into long logs and cut into chunks (~1 sure inch).
Preheat oven to 400F. Bake on each side for ~5-7 minutes.
Finish off in a lightly greased frying pan for ~3-5 minutes to get a nice crisp.
Top with your favourite sauce. For a non-vegan option, toss in brown butter and sage.
What you’ll Need
2 Heads cauliflower (~4 3/4 cups whole, 2 1/2 cups once drained)
1 1/4 Cups Cassava flour
1/3 Cup + 2 Tbsps potato starch
1/4 Cup olive oil
1 tsp sea salt
zest of 1/4 lemon
Favourite homemade or bought sauce
Cheese cloth & Food process or
