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September 11, 2019Easy Cabbage Kimchi
September 25, 2019
Ingredients
- 1 medium cauliflower, cut
into florets
- 2 cloves garlic minced
- 1 ½ tbsp olive oil
- 1 cup unsweetened almond
milk
- 1 ½ tbsp arrowroot flour
- 1/3 cup olive oil mayonnaise
- 4 turkey bacon slices,
cooked and crumbled
- 1 tbsp chopped parsley
- salt, black pepper to taste
Directions
- Preheat oven to 350°F.
- Blanch cauliflower in a
large pot of boiling water for 2 minutes.
- Drain well and set aside.
- To make the sauce in a
skillet heat the olive oil over medium heat.
- Add garlic and cook for 30
seconds.
- Add the arrowroot flour and
stir until golden.
- Add the milk and bring to a
low simmer, stirring until combined.
- Stir in the mayonnaise and
season with salt and pepper.
- Add drained cauliflower and
toss to combine.
- Transfer the mixture into a
casserole dish.
- Bake for 30 minutes.
- Remove from the oven,
sprinkle with turkey bacon and parsley and serve.