Recipe adapted from Autumn Calabrese
WHAT YOU NEED:
1/2 of a small head of cauliflower
2 cloves minced garlic
1 tablespoon olive oil (plus more to saute your garlic)
1/2 cup shredded mozzarella cheese
Dash of sea salt and pepper to taste
2 tsp oregano
1/4 cup parmesan cheese
Preheat oven to 350 degrees.
On the stovetop, sauté olive oil and garlic for 1-2 minutes until fragrant. Set to the side.
In a food processor chop DRY cauliflower until it looks like rice. You'll have to scrape down the sides a few times. You do not want your cauliflower to look like baby food, you want rice!
Place the cauliflower rice in a cheesecloth and wring out all excess moisture.
Transfer to a large mixing bowl where you will mix in the egg, olive oil, garlic, mozarella cheese, and seasonings.
Line a bread loaf pan with parchment paper (leaving extra parchment paper so that you can lift the loaf out of the pan) and spray with olive oil.
Dump cauliflower mixture into the bread pan and press down evenly. Bake for 25-30.
While you are waiting ever so impatiently, line a baking sheet with parchment paper and lightly spray with olive oil. When the timer beeps, remove from oven and carefully flip the loaf onto the baking sheet so it is upside down. You can lift it out of the bread pan by the parchment paper if necessary.
Bake for 10 more minutes until loaf is golden brown.
Remove loaf from oven, sprinkle with a little more mozzarella cheese and the parmesan cheese, and a little more of the seasonings (salt, pepper, and oregano). Broil for 1-2 min until cheese melts. Slice into sticks and serve with a side of marinara sauce.
21 day fix: 1 green, 1 blue and 1 tsp ( 3 cauliflower sticks )