- 1 - 16 oz. bag riced cauliflower
- 4 eggs, beaten
- 1 cup shredded mozzarella cheese
- 1 cup shredded colby jack cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp. chopped garlic
- 2 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- salt & freshly ground black pepper
Preheat oven to 425F. Line a baking sheet with parchment paper.
Put the cauliflower into a microwave safe bowl. Cover with a towel and microwave for 10 minutes. Remove from the microwave and set aside to cool.
In a separate large bowl combine the eggs, cheeses, garlic, Italian seasoning and red pepper flakes. Stir to mix well. Add in the cooled cauliflower, season with salt & freshly ground black pepper, and stir to combine.
Using a 1/3 cup measure, scoop the mixture onto the lined sheet and use your hands to flatten each scoop out into a flat round.
Bake for 20 minutes, until golden on top. Transfer to a wire baking rack to cool. Enjoy!
Shown here topped with chicken fajitas. Yum!
Put the cauliflower into a microwave safe bowl. Cover with a towel and microwave for 10 minutes. Remove from the microwave and set aside to cool.
In a separate large bowl combine the eggs, cheeses, garlic, Italian seasoning and red pepper flakes. Stir to mix well. Add in the cooled cauliflower, season with salt & freshly ground black pepper, and stir to combine.
Using a 1/3 cup measure, scoop the mixture onto the lined sheet and use your hands to flatten each scoop out into a flat round.
Bake for 20 minutes, until golden on top. Transfer to a wire baking rack to cool. Enjoy!
Shown here topped with pizza sauce, mozzarella and pepperoni. Yum!
Shown here topped with scrambled eggs. Yum!
No comments:
Post a Comment