Italian Garlic Mozarella Cheese “Bread”
I could go on and on and on with how much I adore carbs, but I’ll save you the love story (plus, I’m hungry just typing this). Yes, I am a carb fanatic, but between keto, and my upcoming surgery, my fondness for carbs and bread has got to go. I am trying to sever the relationship with bread, not because I can no longer have bread, but because I no longer want bread; well, that’s what I’m trying to tell myself anyways.
Point is, with recipes as delicious as this, who really needs bread? I honestly am starting to believe that bread substitutes, especially cauliflower, tends to absorb the taste of the recipe much better, which is much more satisfying to my palette. Because apparently my “palette” is so refine. Yeah ok. Haha. Anyways, here is my take on cheesy cauliflower bread. This is so good and will definitely curb any carb cravings you have. Enjoy.
- 12 oz of riced cauliflower*
- 1 cup+1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 3 eggs
- 1 tsp oregano
- 1 tsp red pepper flake
- 1/2 salt and pepper
*If you want to taste a little less like cauliflower, I would recommend 1/2 finely grated cauliflower, I don’t mind it not tasting like bread, and wanted simplicity, so I just opted with a bag of riced cauliflower from Trader Joe’s.
In a large bowl combine cauliflower with 1 cup mozzarella and the Parmesan. Beat eggs, then add mixture to cauliflower along with oregano and red pepper flakes. Once uniformly mixed, spread onto thin layer of parchment paper or a Sil Pat lined baking pan and bake at 425 F until the edges start to brown and cheese has bound the mixture into a solid sheet. This should typically take 25-30 minutes, but I would even recommend longer depending on your preferences. Top crust with 1/2 cup of mozzarella and place back into oven until the cheese on top is browned and melted. Serve with some marinara sauce and enjoy! This makes a delicious side to any meat dish or some Keto Lasagna.