Cauliflower Rosti

Preparation time: 10 minutes

Cooking time: 10 minutes

Serve: 4 (12 rosti, 3 per serving)

4 slices streaky bacon, chopped
1lb. cauliflower head, cut into florets
1 teaspoon onion powder
4 medium eggs
3 tablespoons coconut flour
3 tablespoon almond flour
3 tablespoons grate Parmesan cheese
1 ½ tablespoon parsley, chopped
¼ teaspoon chili flakes
2 tablespoons butter
Salt and pepper, to taste


For Dipping

2 small avocados, peeled, pitted
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 small jalapeno, seeded, chopped
2 tablespoon chopped cilantro
Salt and pepper, to taste

Yogurt sauce:
¼ cup Greek yogurt
2 tablespoons crumbled feta
1 tablespoon parsley, chopped
1 teaspoon lemon juice
Salt, to taste

Heat a skillet over medium-high heat.
Add streaky bacon and cook for 5-6 minutes or until crispy. Remove from the heat and place aside.
In the meantime, place the cauliflower in a food processor. Process until coarse ground.
Transfer the cauliflower to a large bowl.
Place in the cooked bacon, onion powder, eggs, coconut flour, almond flour, grated Parmesan, parsley, and chili flakes.
Heat butter in the same skillet where you cooked the bacon.
Pour ½ cup of the batter into skillet. Shape the rosti to a round disk, with a help od spatula.
Cook the rosti for 3 minutes per side.
Repeat with remaining batter. Keep the rosti warm.
Make the guacamole; place the avocado in a bowl. Add the remaining ingredients and mash the avocado until smooth. Season to taste
Make the yogurt sauce; combine Greek yogurt, feta cheese, lemon juice, and parsley in a bowl. Season to taste.
Serve rosti topped with guacamole and yogurt.

Nutritional info per serving:
Calories 389
Total Fat 31g
Total Carbohydrate 9.8g
Dietary Fiber 4.9g
Total Sugars 2.2g
Protein 20.1g