Crunchy, flavorful and fresh. A tasty and healthy way to get your kids(even adults) to eat their Veggies! Gluten Free!
Ingredients:
1 FYH egg
1 cup Almond Milk yogurt
1/4 cup water
1-2 bags of Beanfields Pico de Gallo flavored chips, crumbled finely
1 head cauliflower flower cut into florets
2 tablespoons earth balance butter, melted
Salsa:
3-4 yellow tomatoes, chopped
1/2 cup grape tomatoes, chopped
1/2 bunch of Green onions, chopped
1 teaspoon of salt
Dash of pepper
Directions:
Mix all ingredients together
Directions:
Preheat oven to 400
In a medium bowl mix together the first 3 ingredients
In another large bowl add your chip crumbs
Dip each floret into wet mix, than press really well into dry mix
Make sure each floret is fully covered
Place onto a greased baking sheet
Continue with remaining florets
Drizzle all florets with melted butter
Bake in preheated oven for 20 minutes until crispy
Turning pan halfway through
Remove from oven and Serve with prepared Salsa