INGREDIENTS ~

• 1 head of cauliflower
• 1 red bell pepper
• 1 medium tomato
• 1/3 cup apple cider vinegar (preferably raw)
• 1 stalk of celery
• 1 shallot
• Juice from 1 medium lemon
• 2 teaspoons of extra virgin olive oil (cold pressed if you want to keep this raw)
• 1 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 1/2 teaspoons Fine Ground Celtic Sea Salt®

STEPS ~

1. Heat oven to 200°F. Spread lime zest on baking pan; heat for Prep the cauliflower by chopping it into small florets. Place the florets in a food dehydrator and dehydrate for approximately 8 hours at 115°F. The florets should be somewhat softened, removing the apple-like crunch of the raw, unprocessed pieces. You will get the best results when arranging the florets so that they are not overlapping and form one flat layer. *Note: If you don’t have a food dehydrator, you can use your oven at the lowest setting and optionally with the door propped open. You may need to reduce the processing time with that method.
2. For the sauce, toss the chopped red bell pepper (seeds removed) with half of the olive oil and dehydrate at 115°F for one hour or until softened. When done, combine the pepper with the remaining ingredients in a blender, blending until combined well but not completely smooth. Some rough texture adds to the boldness and interest of the finished sauce.
3. Coat the cauliflower bites in the hot sauce and enjoy!
4. Optional: for an extra spicy kick, dehydrate the sauce-covered cauliflower for another 2-3 hours at 115°F, or until sauce has started to dry and adhere to the cauliflower bites, and coat again!

~ Makes 4 servings.

Recipe created by Amber Kubesch from New York.