Cake Ingredients:

1 ½ cups tigernut flour

½ cup arrowroot flour (or cassava flour if tolerated)

1 tsp baking soda

½ tsp sea salt

3 large eggs (room temp)

½ cup coconut oil (melted)

½ cup monk fruit sweetener (or to taste)

2 tsp vanilla extract

½ cup almond milk (MALK Organics)

Instructions:

Preheat oven to 350°F and grease a bundt pan with coconut oil.

In one bowl, whisk together tigernut flour, arrowroot, baking soda, and sea salt.

In another bowl, beat the eggs, then add melted coconut oil, monk fruit, vanilla, and almond milk.

Slowly combine wet and dry ingredients, stirring until smooth.

Pour into bundt pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Let cool completely before icing.

Lemon Icing (Glaze)

½ cup powdered monk fruit (or blend regular monk fruit to make powder)

2 tbsp fresh lemon juice

1 tsp lemon zest

1–2 tsp almond milk (as needed for consistency)

Instructions:

Whisk all ingredients together until smooth.

Drizzle over cooled bundt cake.

Optional: sprinkle with extra lemon zest for brightness.

Ingredients:

1 medium head of cauliflower

1 tbsp olive oil or coconut oil (optional, for cooking)

Sea salt, to taste

Instructions:

Wash and thoroughly dry the cauliflower. Remove the leaves and cut into florets.

Place florets into a food processor and pulse in short bursts until the texture resembles rice or couscous.

Tip: Do it in small batches so it doesn’t get mushy.

If you don’t have a food processor, grate the cauliflower with a box grater.

For raw use (like in bowls or salads), serve as is.

For cooked cauliflower rice:

Heat a skillet with olive or coconut oil.

Add the cauliflower rice and sauté for 5–7 minutes until tender but not soggy.

Season lightly with sea salt.

Optional: Add herbs (parsley, cilantro), a squeeze of lemon, or spices depending on the dish you’re pairing it with.