INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 3 3/4 cups cauliflower crumbles
- 3 eggs
- 2 teaspoons dried Italian seasoning
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 cups GO VEGGIE Lactose Free Mozzarella Shreds
- 1/2 cup GO VEGGIE Lactose Free Grated Parmesan Topping
- Marinara sauce, for dipping
INSTRUCTIONS
- I bought my cauliflower already crumbled but you can also do this by buying a head of cauliflower, chopping into pieces and then pulsing it in a food processor until crumbles are formed.
- Preheat oven to 425 degrees F.
- Place cauliflower in a large microwave-safe bowl. Cover with plastic wrap.
- Microwave for 10 minutes.
- Let it cool until cooled off enough to handle it, then dump it onto a cheesecloth or a thin napkin. Gather the sides of the cloth and wring it out to remove excess liquid. Make sure you get as much liquid as possible out of the cauliflower.
- In a bowl, combine cauliflower, eggs, Italian seasoning, garlic, salt, 1 cup of mozzarella cheese and Parmesan cheese. Stir to combine.
- Line a baking sheet with foil or parchment paper and grease well with butter or cooking oil spray.
- Spread cauliflower mixture out onto prepared baking sheet and form into a rectangle.
- Bake in preheated oven for 25 minutes, until it is golden brown.
- Top with remaining 1 cup of mozzarella cheese and bake an additional 5-8 minutes, until cheese is melted.
- Cut into slices and serve with your favorite marinara sauce.
- Recipe by: Greens & Chocolate
NUTRITIONS INFORMATION
