Cauliflower Croutons
 
Prep time
Cook time
Total time
 
Sherri:
Recipe type: Lunch/ Salad/Croutons
Cuisine: American/Paleo/Vegan/Vegetarian/Auto Immune Paleo
Ingredients
  • ½ head Cauliflower, cut into tiny florets
  • Boiling Water
  • Salt
  • Pepper
  • Garlic Powder
  • Herbs de Provence
  • Baby Spinach
  • Red Onion
  • 1 Ripe Avocado (pitted, skin removed and diced)
  • Lemon
  • 1 TBSPN Coconut Oil
Directions
  1. First, I put water into a tea kettle and put it on the stove to boil.
  2. As it boils, I chop up the cauliflower into teeny tiny floret-lets (remember they will be your croutons) and throw into a sauté pan on high heat.
  3. The water should be boiled by this point and toss a splash of it into the cauliflower pan. (You can use the rest of the hot water for a cup of tea post meal).
  4. I let the cauliflower sit in the hot water until it all evaporates. (This cooks the cauliflower by steaming it as the water evaporates). Stir occasionally. This only takes a few minutes.
  5. While I wait for all the water to evaporate I take my baby spinach and throw it in a bowl.
  6. To this bowl, I add the *red onion and the avocado.
  7. I top the salad with lemon, salt, and garlic powder to taste and toss.
  8. Now that the cauliflower is cooked and the water is gone from the pan, I add the coconut oil to the pan as well as salt, pepper, garlic powder, and herbs de provence to taste.
  9. Cook this mixture until it is nicely browned.
  10. Voila! It’s done. All you have to do is pour the cooked “cauli-croutons” onto the salad and toss to combine.
Recipe by Shaped By Sherri at https://shapedbysherri.com/cauliflower-croutons/