June 15, 2018


Broccoflower Crisps: 

  • 1 head broccoflower, cut into florets
  • 2-3 Tbsp rice flour
  • 2-3 Tbsp cornmeal
  • 1 Tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 Tbsp oregano
  • 2 Tbsp sesame seeds
  • pinch cayenne pepper
  • 1.5-2 cups avocado oil

Tangi Tahini Dressing

  • 1 clove garlic, smashed
  • to taste sea salt
  • 1/2 cup tahini
  • 2 Tbsp lemon juice
  • water as needed
  • 1/4 cup parsley, finely chopped
  • to taste black pepper


  1. Break/cut broccoflower into uniform bite sized florets. In a large bowl toss with both rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.
  2.  Heat a deep skillets worth of oil over medium high heat. When hot add broccoflower florets, one batch at a time and fry 4-5 minutes until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary.
  3.  In a mortar and pestle (or small bowl), smash 1 clove garlic with the sea salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve broccoflower with dressing, either as a dipping sauce or drizzled over top.