This recipe surprised me! I figured I would like it, but I didn’t know I’d love it. & I’ve never seen Gio eat as much as when he eats this, soooo.. kid approved (;
If you’re looking for a healthier alternative to cheesy bread, this is most definitely your answer. The texture is obviously different than bread, but I don’t mind it since I’m getting some vitamins out of it.
By the way… the lighting in these photos is weird so the colors seem a little off. Tried to fix them as best as I could… Whattaya gonna do.
- 2 heads cauliflower
- 1/4 cup egg whites (I used 2 egg whites)
- 1 tsp Italian seasoning
- A dash of salt/pepper
Preheat the oven to 375. Take 2 heads of washed cauliflower & cut them into smaller pieces to go into a food processor or blender– we used a blender. A Vitamix, to be exact.
Don’t be impatient like I was. After washing your cauliflower, LET IT DRY before you put it in the processor because it sticks to the sides & it makes it a much more tedious task. Also, don’t overfill it like I did in this picture, haha.
Once you get it chopped up pretty fine into a rice-like consistency, spread it all out on a pan. It’s ok if you have some bigger chunks because once they’re cooked you can’t really tell. In the oven it goes, for 20 minutes– this is to cook out the moisture so we can then squeeze it out.
Once it’s cooked & cooled, pour it over a cheesecloth (or even a kitchen towel), & squeeze out as much water as you can. If you’re weak like me, this is a good workout for your arms haha. Just keep squeezing & squeezing in different places until hardly any water comes out anymore.
In another bowl, put your cauliflower ball along with 1/2 cup cheese, 2 egg whites, 1 tsp Italian seasoning, & a dash of salt & pepper. After it’s well blended, lay it all on a baking sheet lined with parchment paper. Form it into your “bread” by flattening it down to about 1/4 inch.
Bake for 18 minutes or until it’s just starting to turn golden on the edges.
If you want a lighter version, skip this next step…
Sprinkle the remainder of your cheese over the bread & put it back in for about 5 minutes or until the cheese is melted.
It will come out with bubbly cheesy goodness.
Slice it up & transfer it to a wire rack or a pizza stone to cool. I left ours on the parchment paper & it got soggy after a little bit. Next time I’m going to try cooking it on a pizza stone to see if it comes out even better! Make sure you have some marinara sauce to dip it in, it’s not the same without it! Hope you enjoy this recipe as much as we did, thanks for stopping by! Xo
BTW you can find the original recipe from iFoodreal.com –> here <– :)