This was my first recipe in a dehydrator. I love cauliflower, so I figured I couldn’t go wrong no matter how it turned out. Broccoli was just a bonus for some extra texture and flavor. I guess this recipe could be made in the oven, too… say at 350 for 40 minutes? But I don’t have access to an oven right now (#islandlife), so you’re on your own! Change the dehydrator settings (temperature and time) to your liking for desired crispness and of course based on the humidity in your region. The humidity is palpable here in the Bahamas, so adjust your timing accordingly if you’re stationed in Greenland or cruising the Sahara.
Ingredients: Cauliflower, broccoli, red chili pepper flakes (or chili powder), nutritional yeast flakes, Italian seasoning, sea salt, olive oil
Serves: 4 people
- Chop the cauliflower and broccoli into florets, and then thinly slice the florets in half to allow for optimal, uniform drying in the dehydrator.
- Mix the vegetables in a bowl with all of the flavorings. Be sure to taste test a morsel before dehydrating away!
- Place on sheet racks in dehydrator at 125ºF for 6-8+ hours (chewy to crispy). Check every few hours and rotate as needed.
- Serve, eat, enjoy!
*Special culinary tweak: These make great toppings for vegan mashed potatoes! Who would have thought!?