4 cups of riced cauliflower (about 1 large head of cauliflower)
2 cups of mozzarella cheese (I used a Tex Mex blend because that's all I had)
3 tsp oregano
4 cloves garlic, minced
salt and pepper to taste
1 to 2 cups mozzarella cheese (for topping)
Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic and salt and pepper. Mix everything together.
Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
Slice and serve.
Bacon Cheddar Cauliflower Chowder
Ingredients*: 8 slices center-cut bacon, chopped (half used for garnish) 1/2 small onion, chopped OR 1 teaspoon onion powder 1 celery stalk, chopped 2 garlic cloves, minced salt & pepper 4 cups shredded or grated cauliflower (1/2 large head) 2 Tablespoons water 2 Tablespoons flour 2 cups chicken broth, divided 2 cups 2% milk 3-4 dashes hot sauce (or more or less) 2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish) 2 green onions, chopped (optional)
Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.
What a few Awesome ways to use Califlower and to eat healthy at the same time!!! ENJOY!!
Author:Keith Judish Phone: 623-224-7956 Dated: January 12th 2015 Views: 236 About Keith: O'Keith Judish licensed REALTOR® with Realty ONE Group serving the West Valley and Phoenix Metrople...
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