As you can tell, I’ve been on a cauliflower kick!


1 cup (216g) high smoke point oil (see recipe notes)
1 head (840g) large cauliflower
2 tbsp (14g) coconut flour
1 1/2 cup (168g) almond flour
1 cup (100g) parmesan cheese, finely grated
2 tsp (2g) fresh oregano (thyme, rosemary, sage and/or marjoram), rough chop
4 each (12g) garlic clove, minced
1 large (50g) egg
salt, fresh cracked black pepper and chile flakes, to taste