“use a small melon scoop to form balls. Press into discs on a parchment-lined baking sheet with 1-inch distance between each cookie to allow for spreading. Bake for 13 to 15 minutes or until edges are golden brown. Be careful not to overcook or burn the bottom. Remove from oven and let cool for 5 to 10 minutes. Transfer to plate with spatula and let cool at room temperature. Cauliflower”