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26
parmesan crisps
PREP TIME 5 minutes COOK TIME 7 minutes MAKES 14-16 crisps
27
cauliflower couscous
PREP TIME 15 minutes COOK TIME 5-7 minutes SERVINGS 4
soup, sides
& entrees
soup, sides
& entrees
ingredients
•
1 wedge (200g) Parmesan cheese, cut lengthwise
directions
1. Preheat oven to 180°C. Line 2 cookie sheets with parchment paper; set aside.
2. Assemble the shredder disc in the Food Processor Bowl and attach lid. Select LOW/
DOUGH. Use the food pusher to push Parmesan cheese through feed chute. Remove
shredded cheese from bowl and set aside.
3. Drop rounded tablespoons of shredded cheese onto prepared cookie sheets to make
neat mounds, about 3cm apart.
4. Bake 6 to 7 minutes, or until golden brown.
5. Let cool completely. Loosen with spatula and serve. Can be stored in an airtight
container, layered between sheets of wax paper, for up to 2 days.
ingredients
directions
1. Preheat oven to 200° C (400° F). Place the cauliflower into the Food Processor Bowl.
Turn unit ON, hold down “Auto-iQ
®
PULSE” until finely chopped.
2. Place the chopped cauliflower in a single lay on a cookie sheet and roast 5-7 minutes
until some color is achieved and cauliflower is cooked. Set aside.
3. Place the rosemary, garlic, lemon, oil, salt, and pepper in a medium mixing bowl and
whisk to combine.
4. Add the cauliflower to the bowl along the almonds and green onion. Toss to combine.
Serve immediately.
• ½ tsp sea salt
• ½ tsp ground black pepper
• 70 g sliced almonds
• 1 tbsp green onion, sliced
• 300 g cauliflower, 2.5 cm florets
• 1 tbsp rosemary, stems
removed, chopped
• 1 garlic clove, minced
• ½ lemon, juiced
• 60 ml extra virgin olive oil
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