INGREDIENTS
1/4 tsp
Chipotle chili, powder
1/2 cup
Cilantro, leaves
3/4 tsp
Ginger, ground
1
Lemon
1
Lime
1/2 tsp
Onion powder
2 tsp
Powdered garlic
28 cups
Riced cauliflower
1/4 cup
Coconut milk
1 cup
Salsa
1 tbsp
Coconut sugar
3 1/4 tsp
Salt
1 tbsp
Sesame seeds to serve
1/2 tsp
Turmeric
1 tbsp
Coconut oil
5 tbsp
Olive oil
1 tbsp
Sesame oil
1 tsp
Cumin, ground
1/2 cup
Parmesan cheese