Cauliflower has been reinvented in so many ways…this is one of my favourites! This healthy bread replacement is totally gluten-free, low-carb, high in fiber & protein and really tasty!
Cauliflower – Good to Know
Cauliflower also comes in many different shades, including orange, green, and purple.
These varieties are beginning to pop up in supermarkets, and are readily available at farmers markets.
How to choose the best cauliflower
Select clean, firm, compact heads of cauliflower that are white or creamy-white. Avoid heads that are soft, have brown coloring or small dark spots on the curds. Any leaves that remain should be green and crisp.
Nutrition per serving:
- Calories: 250
- Carbs: 9,5/5g net
- Fat: 15g
- Protein: 20g
- Cholesterol: 226mg
- Sodium: 418mg
Total Time: 45 min
- Prep: 10 min
- Cook: 35 min
- Yield: 2 servings
- Recipe courtesy: Taste
- 275g cauliflower florets
- 2 eggs
- 100g mozzarella, grated
- 3 garlic cloves, crushed
- 1 and 1/2 tbsp finely chopped flat-leaf parsley
1, Process the cauliflower in batches into rice size pieces. Place in a microwave safe bowl. Microwave, covered, on high (100%) for 7 minutes or until tender. Cool slightly.
2, Preheat oven to 220C/200C fan forced Line a large baking tray with baking paper.
3, Combine eggs, mozzarella, garlic and parsley in a large bowl. Add cauliflower. Season and stir to combine.
4, Spoon onto prepared tray and shape into a 17cm x 28cm rectangle, usi
ng spatula to line edges. Bake for 25 minutes or until golden.
5, Transfer to a board. Stand for 5 minutes. Cut into half lengthways. Cut each half into 4 triangles. Serve warm or at room temperature.
Photo credit: Super Healthy Cooking – Copyright ©
Note: I prefer to bake it in a slightly greased & floured pan.
– Super Healthy Cooking