These cauliflower flatbread are not only dairy-free and grain-free, but very versatile. You can eat them as is or add your own toppings to them. They are also good to store in the refrigerator or freezer for later use. Cauliflower is part of the cruciferous vegetable family providing great amounts of Vitamin C and other antioxidants; like beta-carotene. Cauliflower is well known for its phytonutrient, glucosinolates; which are sulfur-containing compounds. Glucosinolates have been well studied and are known to support the cardiovascular, digestive, immune, inflammatory, and detoxification systems. Bon Appétit!
1 medium-size head of cauliflower, riced (about 2 full/packed cups)
2 tbsp Arrowroot powder
2 large cage-free organic eggs
½ tsp garlic powder
½ tsp onion powder
1 tsp Himalayan salt
2 tbsp fresh minced parsley, optional
Preheat oven to 375
Bring a pot of water to a boil when it comes to a boil add the cauliflower and simmer covered for 8 minutes.
Drain and transfer to a cheesecloth let cool for 5 minutes and squeeze out all the extra moister.
Place the cooked cauliflower rice and the rest of the ingredients in a mixing bowl and mix.
Prepare a baking sheet with parchment paper.
Spread mixture into circles about ½ in thick diving evenly about 6-cauliflower flatbread.
Bake for 10 minutes then flip and bake for 8-10 more minutes.
Use right away or store in the refrigerator for 3-5 days.
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