”When I made these for the photo, I had some extra sauce left over, so I took out some Siberian kale and mixed that with the cut up cauliflower stems and dehydrated them at the same time. I like my kale chips sour, so recommend adding some
Kale Chip Leftovers
Kale Chip Leftovers
lemon or lime to the left over mix if you find you have extra and want to try kale chips as well. We’ll do another recipe or two later on kale chips.”
– Janie
Ingredients (Adjust amounts and proportions to taste):
Dipping florets and placing on trays
1 head of cauliflower, medium
4 stalks celery
4 tomatoes, small
2 ounces tahini
Dipping florets and placing on trays
Equipment:
blender
knife and cutting board
small mixing bowl
dehydrator & trays
teflex sheets for dehydrator (optional)
serving dish, bowl, or other container
Directions:
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- Blend tomatoes, celery, and tahini
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- Pour into small mixing bowl.
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- Break and/or cut cauliflower into florets.
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- Dip florets into blended mixture and place on dehydrator tray. You can put more sauce on them if using a teflex (or solid) sheet.
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- Dehydrate until sauce is not runny and sticks on florets (for 2-5 hours, depending on your climate and deydration temperature).
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- Serve as hors d’oeurvres
Additional Resources
Retreats:
Cultivate Your Inner Chef
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Practical Skills To Thrive
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Books:
Simply Delicious Fall Retreat Menu
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Simply Delicious SALADS and SLAWS
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Simply Delicious DESSERTS
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Simply Delicious SOUPS
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