This spices in this recipe appeal to me big time, and hopefully you’ll feel the same. I spent some time with my kids in Jerusalem this past winter, and they cook with lots of heat and spice. In fact, I’m sure they would increase the cumin to 1 or even 2 teaspoons, use hot paprika instead of sweet, and add more hot sauce at the end. Everything they made was fabulous, so if you’re a fan of heat (like me), I’m going to suggest you try it that way, too. This recipe reminded me of some of the things we cooked while I was there, and making their favorites always makes me feel a little closer to them. This recipe is fantastic as a snack, a side, or sprinkled on top of soup, salad, or grains.

1 head cauliflower
3 Tbsp. coconut oil
4 Tbsp. hot sauce
1 Tbsp. paprika
2 tsp. turmeric
1 tsp. smoked cayenne
1/2 tsp. ground cumin

Rinse the cauliflower and break apart the florets into bite-sized pieces.

In a large bowl, toss together the coconut oil with all the spices. Add the cauliflower and mix until well coated.

Spread out the cauliflower florets on a few dehydrator trays, and dehydrate for 8-12 hours at 130F until they are completely dry. If you pull them sooner they will be chewier, and if you dry them all the way they will be crunchier. If you don’t have a dehydrator, you can cook them in your oven for 5-6 hours at 180F or the lowest temperature setting. Check them after 2 hours, after 4 hours, and then every 1/2 hour until they reach the stage you like best.

Thank you to Wicked Noodle for a prior version of this recipe.