Description
A delicious low-carb alternative to traditional bread made with cauliflower, cheese, and garlic.
Ingredients
Scale
- 1 medium head cauliflower (about 1.5 lbs), cut into florets
- 2 large eggs
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter, softened
- 1.5 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Place the cauliflower florets into a food processor and pulse until finely riced.
- Transfer riced cauliflower to a microwave-safe bowl and microwave for 5 minutes. Allow it to cool slightly.
- Transfer the steamed cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
- In a large bowl, combine the cauliflower, eggs, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper. Mix until cohesive.
- Shape the mixture into 8 equal portions and form into 1/2-inch thick rectangles on the prepared sheet.
- Bake for 18 to 20 minutes until golden and firm to the touch. Allow cooling for 5 minutes.
- In a skillet over medium heat, add butter and place 4 slices of the bread, buttered side down. Top with cheddar and mozzarella, then cover with the remaining slices, buttered side up.
- Cook for 2 to 3 minutes per side until golden brown and the cheese is melted. Serve warm.
Notes
Make-ahead tips include preparing riced cauliflower a day in advance. Ensure to squeeze out moisture for crispier bread.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg