|15 min||25 min||5|
|1 medium head||Cauliflower (about 4 cups)|
|1 cup||Almond flour/meal, Bob's Red Mill|
|2 clove(s)||Garlic (minced)|
|1/2 tsp, minced||Turmeric root|
|1/2 tsp||Himalayan sea salt|
|1 tsp||Black pepper|
|4 medium egg||Egg|
|2 clove(s)||Garlic (for pesto)|
|2 cup||Basil, fresh (for pesto)|
|1 cup||Cashew nuts, raw (soaked overnight and drained, for pesto)|
|1 dash||Sea Salt (for pesto)|
|1/3 cup||Extra virgin olive oil (or more depending on desired consistency, for pesto)|
1. Preheat oven to 400°F.
2. In a food processor (or high speed blender on 1) pulse the cauliflower until it is a rice-like consistency. Remove to a large bowl.
3. Add almond flour, 2 cloves garlic, turmeric, Himalayan salt, and pepper, and mix well. Make a well in the center of the cauliflower almond mixture, and add the eggs. Whisk well before mixing in with the rest of the ingredients, until fully combined.
4. On a parchment-lined baking sheet, spread the mixture out flat, about 1/4 of an inch thick or so. Bake for 25 minutes, or until the edges just start to get golden.
5. Meanwhile, make the cashew basil pesto. Put garlic in Vitamix or food processor and pulse until chopped. Next add basil, and pulse again until it is broken down into small pieces.
6. Add cashews and salt, and process on low (1-2 on a Vitamix) so that the cashews are broken into tiny pieces, but still maintain a little texture. Finally, with the motor running, drizzle in the olive oil until completely combined.
7. When cauliflower bread is done, remove from the oven, slice into sticks (makes about 24), then spoon on the cashew basil pesto (you will have pesto leftover).