For the filling:
- 1 tablespoon butter preferably grass-fed
- 6 ounces cauliflower finely chopped
- 1 medium onion about 4 ounces
- 3/4 teaspoon salt (or to taste)
- 1 tablespoon fresh ginger root minced
- 1/2 teaspoon coriander ground
- 1 teaspoon garam masala ground
- 1 teaspoon cumin ground
- 1/4 teaspoon cumin seeds whole
- 1/8-1/4 teaspoon red chili flakes
- 1/4 cup fresh cilantro chopped
For the dough:
- 3/4 cup super fine almond flour
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 8 ounces part-skim mozzarella cheese finely shredded
INSTRUCTIONS:
For the filling:
- Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
- Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through.
- Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
- Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
- Preheat oven to 375ยบ Fahrenheit. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.
For the dough:
- Set up a double boiler. I use a large sauce pan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
- Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low.
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You can find complete recipes click here!
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