Crispy baked whole30 cauliflower patties with a delicious creamy cilantro garlic sauce. Easy paleo and whole30 recipe for lunch, dinner, and even breakfast if you’re like me!

• 4 cups minced cauliflower
• 2 cups minced fresh onion
• 1 cup fresh parsley minced
• 1 cup fresh cilantro leaves minced
• 1 1/2 cups almond flour
• 2 large eggs
• 3 tablespoons arrowroot flour
• 6 cloves fresh garlic
• 3 tablespoons cumin powder
• 2 teaspoons sea salt
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 5 tablespoons olive oil for cooking

• 1 cup paleo mayonnaise
• 1/2 cup fresh cilantro leaves
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 teaspoons cumin powder
• 1 clove fresh garlic
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper

• 4 cups minced cauliflower
• 2 cups minced fresh onion
• 1 cup fresh parsley minced
• 1 cup fresh cilantro leaves minced
• 1 1/2 cups almond flour
• 2 large eggs
• 3 tablespoons arrowroot flour
• 6 cloves fresh garlic
• 3 tablespoons cumin powder
• 2 teaspoons sea salt
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 5 tablespoons olive oil for cooking

• 1 cup paleo mayonnaise
• 1/2 cup fresh cilantro leaves
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 2 teaspoons cumin powder
• 1 clove fresh garlic
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked pepper

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. In a food processor blend all the ingredients, except the olive oil. Pulse until combined
3. Divide the dough into 11 equal balls and then use a pastry brush and brush each ball with olive oil.
4. Press each ball into a 1/2" tall patty on the baking tray.
5. Cook for 20-30 minutes on 400F until crispy, then flip the patties and cook for another 15 minutes.

1. Combine all the ingredients for the green dressing in a blender or food processor and blend until smooth.