4 cups cooked, riced cauliflower (see below)
3 cups grated mozzarella cheese
1 cup grated cheddar cheese
2 tbsp crushed garlic
1 tsp oregano
2 tsp parsley
1 tsp salt
PreparationUse a 2-qt covered dish and microwave the cauliflower (Don’t add water) until it is cooked, 10 minutes. Using mitts, carefully pour water from the cauliflower. Allow to cool with lid removed.
Cauliflower can be riced in several ways:1. Food processor
2. Santoku knife
3. Using a cheese grater
4. Using a ricer
Preheat oven to 450 degrees.
Spray a cookie sheet with non-stick spray or olive oil.
In a medium bowl, combine cauliflower, salt, egg and cheeses (save 1/4 cup cheese for later). Press evenly into the cookie sheet about 1.5 inches deep. Sprinkle evenly with garlic, oregano and parsley.
Bake at 450 degrees for 22 minutes.
Remove the pan from the oven and let cool for five minutes. Looses with a spatula and flip over onto a stone counter or flat surface. Cut into strips with a pizza cutter or knife and place back on greased cookie sheet.
Place under a broiler at high heat just until cheese is melted (about 5 more minutes, oven temps vary)
Serve warm with your favorite bruschetta.
*Recipe and image courtesy of Stacie Beal of San Diego Strong Moms.*