Not unlike the BBQ cauliflower recipe…but with out bbq sauce!
Break up the broccoli florets into bite size pieces.
Use the whole small store bought cimimi mushroom box.
Break up the asparagus into small “sticks.” Discard the inedible ends.
Use a heat stable fat like, organic beef or pork fat, grass fed butter or ghee, coconut oil or last choice (Non-extra-virgin) olive oil.
Wrap into foil bowls.
Steam on the bbq with about 1TSP of fat per foil bowl (ghee preferred) so about five good sprays.
Sprinkle on sea salt and pepper. We use a garlic salt seasoning.
Cook for 20-25 minutes, tossing every 5-10mins
Let steam and cool in a covered bowl 10minutes.
The daiya dressing bottle is a sneak peek for a future post on how to make it taste better or on how to make your own.
Stay tuned.
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