Servings – 4
This recipe is fine for all stages of the program.
[recipe-ingredients]
- ½ head of cauliflower, grated (raw)
- 1 whole egg, plus one egg white, lightly beaten
- ¼ cup shredded skim milk mozzarella cheese
- herbs and spices – whatever you love! (Italian seasoning is a nice mix to try the first time then start experimenting with other flavors. The amount you add depends on your preference but 1 tbsp is a good starting point)
- 1 tsp. olive oil
[/recipe-ingredients]
[recipe-directions]
95 calories; 6 g carbs; 5 g protein; 4 g fat
- Preheat oven to 350°F.
- Mix all ingredients together (except oil) in a large bowl until evenly distributed.
- Line a baking pan with parchment paper and use olive oil to grease the paper.
- Spread and flatten the cauliflower mixture on the parchment paper evenly – about 1/2 inch thick.
- Square off the edges so it looks like a rectangle or square.
- Bake for 40 minutes until slightly dried out, browned and firm to the touch.
- Remove from oven and use a spatula to carefully peel away from the parchment paper.
- Flip over and return to oven for 10 more minutes.
NOTE: They are a little eggy, but the longer you cook them, the more bread-like and crispy they become.