Crispy Roast Broccoli & Cauliflower
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Cook time: 
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Serves: 2-4
 
Ingredients
Millet 'Crumbs':
  • 1 c Millet, raw (or soaked overnight, drained and rinsed, and then dehydrated...)
  • ½ tsp Turmeric, dried
  • 2 tsp Garlic, dried
  • 2 tsp Nutritional Yeast
  • Several grinds of Black Pepper (to enhance turmeric absorption)
  • Sea(weed) Salt to taste
Chia 'Egg':
  • 1 Tbsp Chia Seeds
  • ¾ c Water
Broccoli/Cauliflower:
  • 3-4 Broccoli Heads
  • ½-1 Cauliflower heads
  • 1-2 Tbsp Extra Virgin Coconut Oil
Instructions
Preheat the oven to 325*F
For the Chia:
  1. Mix the chia and water together in a bowl and let sit for 15-20 minutes until it gels up.
For the Millet:
  1. Blend the millet and the rest of the ingredients for a few seconds until coarsely blended (not too fine)
  2. transfer to a bowl.
For the rest:
  1. Line a baking sheet with parchment paper.
  2. Cut the broccoli and/or cauliflower into florets or smaller popcorn-style pieces.
  3. Dip the larger florets in the chia mixture and then the millet mixture and then place on the parchment-lined baking sheet.
  4. If you're doing smaller pieces, toss them in the chia egg and then the millet.
  5. Drizzle with melted coconut oil.
  6. Bake for 10-15 minutes or so (depending on the size of your florets).
  7. Squeeze lemon juice on top or drizzle with your favourite clean hot sauce.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/greens/crispy-roast-broccoli-cauliflower/