INGREDIENTS
100 g
cauliflower (~1.5 C de-stemmed)
1/4 cup
egg whites (use flax egg to make vegan)
1/4 cup
quinoa flakes
2 tsp
Italian spice blend
Freshly ground pepper,
Red onion
Garlic
Tomato sauce
Arugula
Eggplant (dices and pre-cooked)
Artichoke hearts
Beets
Capers