By BYS Yoga in collaboration with Lauri Lang, RDN, LDN


  • 2 cups raw riced cauliflower (food processor works best)
  • 4 eggs
  • 1 cup combo almond meal/ground flax meal (¾ cup almond & ¼ cup flax)
  • 3 teaspoons turmeric
  • Sea or pink salt, to taste (about 1 teaspoon)
  • Black pepper, to activate turmeric
  • Fresh herbs of your choice (Snipped chives are delicious!)


  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. Mix together and combine all ingredients in bowl with spoon.
  3. Spoon mixture onto parchment paper, and spread with fingers into a rectangle (an even layer, about ½ centimeter thick).
  4. Bake for 25-30 minutes or until golden.
  5. Once baked, cool completely, slice, and store in refrigerator for up to a week.

+ Join Lauri Lang for a Third Chakra Wellness Workshop at BYS Yoga on March 11, from 1-3 p.m. and sample the Cauliflower Turmeric Flatbread! 

Kristi S. Rogers of BYS Yoga and Lauri Lang, RDN, LDN

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