Cauliflower Cheesey Bread; GAPS & Paleo friendly

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cauliflower cheesey bread

    • 1 head cauliflower, riced
    • 1/2 cup shredded Mozzarella or a hard Goat’s or Sheep’s milk cheese
    • 1/2 cup shaved Parmesan cheese
    • 1 large egg
    • 1/2 tablespoon freshly minced garlic
    • 1/2 tablespoon freshly chopped basil
    • 1/2 tablespoon freshly chopped Italian flat-leaf parsley
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 3/4 cup shredded Mozzarella Cheese (or grated Goat’s or Sheep’s milk cheese)

Directions:

  1. Preheat oven to 220C
  2. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Grate or process in a blender to resemble rice. Alternatively, grate cauliflower or process cauliflower and cook as cauliflower rice. See recipe here;  https://equilibriumnaturalhealth.com/2017/04/04/cauliflower-rice-paleo-g-f-low-carb/
  3. One large head should produce approximately 3 cups of riced cauliflower.

To Make the Bread:

  1. Place baking paper over a baking tray or pizza stone
  2. Wring out as much water from the cauliflower rice as possible
  3. In a medium bowl, stir together the cauliflower, Parmesan, Mozzarella (or Goats or Sheep’s milk cheese) and egg. Add basil, parsley, oregano, crushed garlic and salt & pepper and mix together to combine.
  4. Transfer to the baking tray or pizza stone, and using your hands, pat out into a large rectangle
  5. Bake at 220C  for 15 minutes, or until the cheese has melted and turned golden.
    Remove from oven.
  6. Slice and serve!
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