Roasted Cauliflower Dip

INGREDIENTS:

½ Head Cauliflower

1 TBSP Cumin Seeds

1 TSP Onion Powder

1 TSP Garlic Powder

1 TBSP Olive Oil

100 G Almond Flour

50 G Coconut Flour

1 TSP Xanthan Gum

1 TSP Salt

100 G Butter

50 G Cream Cheese

1 Egg

2 TSP Apple Cider

Vinegar

DIRECTIONS:

1. Take the cauliflower and cut into small florets.
2. Toss in a small amount of olive oil and the cumin seeds.
3. Roast for 30 minutes at 375°F until browned and crispy. Let cool for 10 minutes.
4. Add all cracker ingredients into a food processor and pulse until combined. Wrap in cling film and freeze for 30 minutes.
5. Roll between 2 sheets of parchment paper and slice into crackers. Bake for 25 minutes at 350°F, flipping halfway through.
6. In a food processor, add the cauliflower, onion, garlic

➡ Nutritional Information:

Net Carbs: 15.6g

Protein: 16.1g

Fat: 53.2g

Calories: 618