• 1 head cauliflower
  • 1 large sweet bell pepper (the choice affects final color)
  • 8 stalks celery
  • 3 Tbsp tahini
  • 1 bunch green onion


  1. Blend all ingredients except the cauliflower until you a achieve a chunky consistency.
  2. Break the cauliflower into small drumsticks and dip the tops of cauliflower into the batter.
  3. Put the cauliflower onto a dehydrator tray and generously apply the remaining sauce to each piece.
  4. Place into the dehydrator and dehydrate for ~6-8 hours at 125℉.

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