Kristy Cook
Ingredients:
- 1 large cauliflower head
- 2 large eggs
- 1 cup reduced-fat shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Salt and pepper to taste
Instructions:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into florets and place them in a food processor. Pulse until the cauliflower resembles rice.
- Transfer the cauliflower rice to a microwave-safe bowl and microwave on high for 4-5 minutes, or until it’s soft.
- Allow the cauliflower to cool for a few minutes, then transfer it to a clean kitchen towel. Squeeze out as much moisture as possible.
- In a large mixing bowl, combine the cauliflower rice, eggs, shredded mozzarella, Parmesan, minced garlic, oregano, parsley, salt, and pepper. Mix until well combined.
- Transfer the mixture to the prepared baking sheet and shape it into a rectangular or oval “bread” shape, making it about 1/2 inch thick.
- Bake in the preheated oven for 25-30 minutes or until the edges are golden brown.
- Remove from the oven and let it cool for a few minutes before slicing.
- Optionally, you can broil the top for an additional 1-2 minutes to get a crispy, golden-brown crust.
- Slice into pieces and serve warm. You can enjoy it on its own or with your favorite dipping sauce.
