Uploaded April 2018 | Updated September 2026, 2 hours ago
If you enjoy roasted cauliflower then you will love this fantastic way to take roasted cauliflower on your next hike. We rate this snack 10 out of 10. You will enjoy this video series if you hike, backpack, trek, paddle, kayak, climb, pedal, wilderness camp, or love it all!
Two medium sized heads of cauliflower
Sprinkle with olive oil
Sprinkle with lemon juice
Two minced cloves of fresh garlic
Pinch of fresh ground pepper
Pinch of coarsely ground salt
A sprinkle of parmesan cheese
Sriracha hot chilli sauce (optional)
Mix cauliflower flowerets, olive oil, lemon juice, garlic, pepper, salt in a large bowl until the flowerets are coated with all ingredients. Spread a single layer of this mixture on a baking tray and roast in a pre-heated oven at 400 °F (200 °C) for 30 to 35 minutes until flowerets begin to caramelize. Do not burn.
Place small batches of the flowerets in a blender with a dash of Sriracha hot chilli sauce, parmesan cheese and water. Blend until you have a uniform paste. You may add more garlic, salt and pepper to taste.
Spread this mixture on the fruit leather tray and place in dehydrator for 10 hours at 150 °F (65 °C) until small dry flakes form. Enjoy.
Louise Hiker Channel - youtu.be/hB5tLp2uaL4
Website - amazingwildernessproducts.com
Facebook - facebook.com/econochallenge
Instagram - instagram.com/econochallenge
#econochallenge #AmazingWildernessCampChair
If you enjoy roasted cauliflower then you will love this fantastic way to take roasted cauliflower on your next hike. We rate this snack 10 out of 10. You will enjoy this video series if you hike, backpack, trek, paddle, kayak, climb, pedal, wilderness camp, or love it all!
Two medium sized heads of cauliflower
Sprinkle with olive oil
Sprinkle with lemon juice
Two minced cloves of fresh garlic
Pinch of fresh ground pepper
Pinch of coarsely ground salt
A sprinkle of parmesan cheese
Sriracha hot chilli sauce (optional)
Mix cauliflower flowerets, olive oil, lemon juice, garlic, pepper, salt in a large bowl until the flowerets are coated with all ingredients. Spread a single layer of this mixture on a baking tray and roast in a pre-heated oven at 400 °F (200 °C) for 30 to 35 minutes until flowerets begin to caramelize. Do not burn.
Place small batches of the flowerets in a blender with a dash of Sriracha hot chilli sauce, parmesan cheese and water. Blend until you have a uniform paste. You may add more garlic, salt and pepper to taste.
Spread this mixture on the fruit leather tray and place in dehydrator for 10 hours at 150 °F (65 °C) until small dry flakes form. Enjoy.
Louise Hiker Channel - youtu.be/hB5tLp2uaL4
Website - amazingwildernessproducts.com
Facebook - facebook.com/econochallenge
Instagram - instagram.com/econochallenge
#econochallenge #AmazingWildernessCampChair
