CAULIFLOWER CHEESY BREAD
Nutrient-packed cauliflower forms the base of this low-calorie, gluten-free bread that’s topped with cheesy goodness. It’s the perfect guilt-free appetizer for the holidays!
As 2014 comes to a close, it’s nice to take a moment to reflect on all of the events of the past year. This month’s Recipe Redux theme is all about reflection. Since the group has been around for 42
months, they decided to put out a fun challenge to finish up the year. We had to pick a cookbook and create a healthier version of the recipe on either page 42 or 142.
The recipe I’ve chosen to redux is “Cheese Bread from Genoa” or “Focaccia al Formaggio” from Mario Batali’s cookbook Molto Italiano: 327 Simple Italian Recipes to Cook at Home. There’s a full page picture on page 42, so technically the recipe is on page 43. Mario Batali is of course, a chef superstar with an endless knowledge of Italian cuisine. In this book, he demystifies many traditionally elaborate Italian dishes, simplifying them for the home cook.
Ingredients
1 head cauliflower about 2 pounds
1 large egg or 2 egg whites
1 cup shredded cheese (I used reduced fat Cheddar Jack), divided
1 teaspoon dried Italian seasoning or mix of dried herbs
Salt and pepper
Marinara sauce for serving (optional)
Instructions
- Preheat oven to 450°F.
- Remove the outer leaves from the cauliflower and cut it into florets. Place them in the bowl of a food processor and pulse until the cauliflower is finely chopped and looks like rice.
- Transfer the cauliflower to a microwave-safe dish or bowl. Cover and cook in the microwave for 10 minutes. Alternatively, you can steam the cauliflower in a steamer basket or bake it in the oven at 375 for 20 minutes.
- When the cauliflower is cool, transfer it to a bowl lined with a kitchen towel or cheesecloth. Bring the ends of the cloth together and squeeze as much liquid out of the cauliflower as you can. I got about ½ cup liquid.
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