Cauliflower Cheese Bread

I found this to be a nice alternative to regular cheese bread and fun to make as well. Great for dipping in our marinara sauce! It really creates a tasty blend of cauliflower and cheeses. This can also work as a base for making light pizza at home!





Makes 10-12 servings

1 large cauliflower head (7″ – 8″ wide), riced (you can find it already riced in the grocery store)

1/4 cup egg whites (from 2 large eggs, generally)

1 ¼ cup Mozzarella/Tex Mex cheese, shredded or cheddar

1 teaspoon Italian herb seasoning or any dried herbs like rosemary, basil, parsley

1/4 teaspoon freshly ground black pepper

Pinch of salt

Marinara sauce for dipping

Preheat the oven to 375° F (190.5° C).

Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until “rice” texture. Some coarse chunks are fine. If you have the already riced, follow directions on the package for preparation. If using, packaged riced cauliflower is uncooked so once prepared, skip the next step and work on cooling it down before eliminating liquid.

When using fresh cauliflower that you have riced, place in an oven proof baking dish (I used Pyrex pie dish) and bake for 20 minutes.

Remove cooked cauliflower from the oven and transfer to a bowl lined with a tea towel (paper towel works well too).

Let the cauliflower cool down a bit until it is safe to touch, about 15 minutes. Fold the towel, holding by the ends and squeeze the liquid out. I squeezed out 1 cup of liquid. Do this a few times until barely any liquid comes out of cauliflower “ball”. Be patient.

Increase oven to 450° F (232.2° C). Transfer cauliflower to mixing bowl along with egg whites,1/2 cup cheese, herb seasoning, black pepper, pinch of salt and mix to combine.

Place the cauliflower mixture onto a well-greased aluminum foil-lined baking sheet. Flatten with your hands into a rectangle, approximately 9″ X 7″ size and 1/4″ thick. Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese.

Bake for another 5 minutes and then broil until cheese turns golden brown. Cut into 12 sections and serve hot with warm marinara sauce, if desired.

Tip: Refrigerate covered for up to 2 days. You can also freeze tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.

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