306-715-5396 caitliniles@live.com

Hello friend! I hope you had a beautiful long weekend with your family and friends celebrating love and all things chocolate. Today’s recipe post is going to get right to the delicious point. I love cauliflower and now that it’s no longer $7+ for a head, I can get back to experimenting with it in all its various forms.

Today’s recipe is a riff off of one of my favourite recipes. I’ve added a kick of lime and the deliciously detoxifying awesomeness that is cilantro. These bad boys are really simple to throw together and make the perfect side. You can also cut them in half and make little mini sammiches. I suggest some sliced avocado, shredded chicken, and hot sauce for a Mexican inspired treat.

Using cauliflower in place of grains is a great way to nourish the probiotic colonies in your digestive tract, keep your blood sugar balancedand prevent damage to your digestive tract, especially that caused by gluten-containing grains.

Keeping the integrity of your gut lining healthy and happy will go a long way towards preventing degenerative diseases, managing inflammation in the body, and ensuring you’re absorbing all those healthy foods you’re eating so that you skin, hair, and nails can grow strong and gorgeous. Enjoy!

Cilantro Lime Cauliflower Biscuits

Ingredients

  • 2 cups cauliflower rice*
  • 1 lime, juiced
  • 1/3 cup densely packed chopped cilantro
  • 4 green onions, sliced
  • ¼ cup + 1tbsp. coconut flour
  • ¼ cup tapioca starch
  • 1 tsp. baking powder
  • ½ tsp. sea salt
  • 2 eggs

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or grease with coconut oil.
  2. Stir together cauliflower, lime, cilantro, green onion, coconut flour, tapioca starch, baking powder, and sea salt.
  3. Crack eggs into mixture and stir together until fully combined.
  4. Let mixture sit 5 to 7 minutes to allow coconut flour to absorb the moisture, then knead for about 30 seconds until it starts to stick together.
  5. Form into small balls and then press flat into desired biscuit shape.
  6. Bake for 30 to 40 minutes until tops are golden brown and biscuit is firm when pressed.
  7. Let cool and enjoy!
  8. Store in an airtight container for up to 5 days.

*To rice cauliflower, break up into florets and pulse in a food processor until a small, rice-like texture is achieved.

Well friend that’s our delicious recipe for this week. They taste great dipped in chili, spaghetti sauceor tomato soupI’ve also got another delicious recipe coming up next week for Smoked Tomato Black Bean Soup, so stay tuned.

And if you’re interested in more recipes you’ll want to download my FREE e-book Eat Your Way to a Happy Belly With Fantastic FermentablesIt’s jam-packed with delicious paleo and vegan friendly recipes guaranteed to help support your digestion and boost your immunity.

As always, thanks for stopping by friend!

Cait xo