You will need:
- 1 head cauliflower
- 3 tbsp coconut oil
- 4 tbsp Siracha sauce
- 1 tbsp paprika
- 1 tsp smoked cayenne
- ½ tsp ground cumin
Let's make it:
Step 1:
Rinse the cauliflower and chop the florets into bites slightly larger than popcorn. Toss them in a large bowl with the remaining ingredients until well coated. Add more Siracha if necessary.
Step 2:
Spread the mixture out onto a couple dehydrator trays and dehydrate for 8-12 hours at 60˚C, or until they are completely dried through and crunchy.
Step 3:
Store in a cool, dry place in airtight containers for up to 2 weeks.
