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Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more. see more from this author


Servings

Total time

35 minutes


Ingredients

  • ⅔ cup brown rice flour
  • 2 tablespoons almond flour
  • 1 tablespoon tomato paste
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried parsley
  • 1 head Cauliflower (cut into 2-inch florets)
  • ⅓ cup Hot sauce (or barbecue sauce)
  • spinach ranch dip


Method

    View the recipe instructions at www.forksoverknives.com

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