For more culinary inspiration from Chef Sheree, go to her website, Fork In the Road!
1 head cauliflower florets chopped into bite-sized pieces
4 tablespoons nutritional yeast
2 teaspoons garlic powder
1 teaspoon sea salt
2 teaspoons extra virgin olive oil
Put all ingredients into a gallon zip lock bag (or a reusable Tupperware-type containter) and shake until cauliflower is thoroughly coated with mixture.
Eat as is or dehydrate until moisture is gone (this will significantly reduce the volume of the dish).
Omit garlic powder and substitute spirulina powder for a nutritious "green popcorn."
Chef Brandy's Pineapple Salsa Recipe
For more culinary inspiration from Chef Brandy go to The Grateful Chef Facebook Page