- Cooking spray
- 1/4 of a large fresh head of cauliflower
- 1 teaspoon olive oil
- 1 clove garlic, grated or minced
- 1 large egg, lightly beaten
- 4 oz mozzarella cheese, freshly grated (I used low-fat cheese )
- 1/2 teaspoon dried Italian herb seasoning.
- 1 pinch salt and pepper
- Marinara sauce, for serving (optional)
- Preheat the oven to 350 degrees and line a 9 by 5-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
- To “rice” the cauliflower, grate it on a cheese grater; you should have about 1 1/2 cups (lightly packed) of riced cauliflower. Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally. Cool slightly.
Special note: for ease use a food processor to blend ingredeints.
- While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.
- To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving 1/4 for topping later), 1/4 teaspoon of the dried Italian herb seasoning (reserving 1/4 teaspoon for topping later), and a pinch of salt and pepper. Stir to combine, and then spread in the prepared loaf pan.
- Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
- Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the remaining 1/4 of the cheese on top, along with the remaining 1/4 teaspoon dried Italian herb seasoning.
- Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm.
Here’s some other great cauliflower recipes I found that look great!