Working every day and having to bring a lunch, because I can’t afford to eat out after traveling Europe for 4 months has been an interesting challenge. It’s has forced me to be creative about foods because I need a filling, yet portable lunch. I wanted to try making these Cauliflower Rolls, but they turned into something not like that… but the result was good enough to share anyway. It’s a great addition to a salad, because when you break it, it’s kind of the texture of quinoa.
My work lunch usually consists of either spinach or arugula, some kind of roasted veggie or these Cauliflower balls and a protein like chicken, hard boiled eggs or my favorite grass-fed beef hot dogs from Trader Joes. I also sometimes add a half and avocado after dressing my salad in olive oil and balsamic vinegar. Voila! Rachel’s portable lunch featuring Cauliflower Balls.
Recipe adapted from Lexi’s Clean Kitchen
1 head cauliflower, riced/grated (either works)
3 tbsp almond flour
1 tbsp coconut flour
2 tsp garlic powder
1 tbsp dried minced onion
1 tsp sea salt
// Preheat oven to 400.
Mix all ingredients in a large bowl.
Take 1/2 cup of the mixture and form into balls (you should get about 7 balls).
Bake for 15-20 min until golden brown depending on size of the balls.
Let cool. Can be served either cold or warm.