1 Head Cauliflower

Break up cauliflower into medium-large pieces, clean and dry.


Spicy Coating for Cauliflower

1 Cup Peeled and Chopped Zucchini

3 Tablespoons Olive Oil*

¼ teaspoon Ground Cumin*

6 Tablespoons Raw Tahini*

3 Tablespoons Lemon Juice

1 teaspoon Hing (garlic substitute)

2 teaspoons Smoked Paprika*

1-2 teaspoons Chipotle* (to taste)

1 teaspoon Himalayan salt*

6 Tablespoons Sesame Seeds*, soaked 4 hours, drained, and rinsed

½ Cup dry Sesame Seeds* (may be needed to thicken)

Place all ingredients except sesame seeds and tahini, in a blender* and blend until smooth. Add the sesame seeds and purée until perfectly smooth and creamy. Add the tahini and blend again. If the purée is too thin to coat, up to ½ cup dried sesame seeds can be blended in.



Coat cauliflower pieces with Spicy Coating and dehydrate* at 125℉ for 1 hour. Reduce heat to 115℉ and dehydrate for another 6 hours. Serve with Ranch and/or Chili Dipping Sauce.


Cashew Ranch Dipping Sauce

2 Cups Raw Cashews*

1/2 Cup Lemon Juice

2/3 Cup Olive Oil*

1 1/2 tsp Himalayan salt*

1/4 tsp Hing

2 Tbsp Dried Parsley

2 Tbsp Dried Sage

2 Tbsp Dried Oregano

1 Cup Purified Water

Blend all ingredients except dried herbs until smooth. Add herbs and gently blend in until incorporated.


Chili Dipping Sauce

1 Large or 2 Small Avocados

1 Cup Purified Water

3 Tablespoons Apple Cider Vinegar*

5 Tablespoons Coconut Aminos*

¼ teaspoon Himalayan salt*

¼ teaspoon Chili powder* or flakes

In a blender, blend all ingredients together until smooth.

*available at



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