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Cauliflower Toast with Asian Salad

Low Carb

Nutritional value
So many calories & Macro nutrients has a portion
9 gCarbohydrates
+
10 gProteine
+
11 gFat
=
196Calories
Ingredients
Ingredient list for 4 Portions
We are sorry. THIS recipe is just for our PRO members within the app, so you cannot see the ingredients here.
2.00 tablespoon
apple vinegar (24g)
1.00 pinch
salt (0.04g)
1.00 tablespoon
coconut oil (13g)
0.50 cup
grated cheddar cheese (5g)
1.00 pinch
black pepper (0.04g)
1.00 piece
cauliflower (1000g)
0.50 piece
mini cucumber (17.5g)
8.00 piece
radish (36g)
1.00 piece
carrot (61g)
1.00 tablespoon
sesame (9g)
1.00 piece
egg (63g)
Cooking
To the video the individual steps also here for you
We are sorry. THIS recipe is just for our PRO members within the app, so you cannot see the cooking instructions..
1
First you have to boil the cauliflower in a pot of hot water.
2
Then take the cauliflower out of the pot with a strainer and let the water drip off.
3
Let the cauliflower cool down a bit and shred it through a small vegetable shredder.
4
Take a handkerchief to wrap the cauliflower and squeeze out the remaining water.
5
Pour the boiled cabbage into a bowl and crack in an egg and the grated cheddar.
6
Mix well and season with salt and pepper Heat a pan with coconut oil
7
Divide the mix into several equal portions, scoop one out of the bowl, place on the heated pan, and spread the mixture in a toast-like form.
8
Fry each side for 2 minutes. Then you can take the toast from the pan.
9
Wash and peel the cucumber, carrot and radishes. Then cut them into long pieces and put them into a bowl.
10
Now you can add the apple cider vinegar and marinate the vegetables.
11
Heat a dry pan and toast the sesame seeds.
12
Serve the cauliflower toast on a plate, garnish with the marinated vegetables and sprinkle on the sesame seeds from the pan.

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