Cauliflower Garlic Bread

CSA - Wheat free meals are a fun challenge. We made a wonderful dinner of zucchini "pasta" with bolognese, and cauliflower garlic bread on the side. Delicious and no wheat side effects. My daughter eats a Paleo diet. The original recipe is hers, with a little tweaking by me.

Before you start working with the cauliflower, start the garlic roasting in the oven. Cut the tops off of two garlic bulbs. Place in foil, drizzle with olive oil, and wrap the foil up and around the garlic to seal it. Bake at 425 degrees for about 30 minutes.

We grated a whole head of cauliflower in our food processor with the grating blade. You could also put the cauliflower into the food processor with just the blade, or use a slap-chop. If you don't have fresh cauliflower, substitute frozen, thawed cauliflower. A whole head of cauliflower yields about 6 cups grated. 

Add the eggs, cheese, coconut or almond flour, and a little salt. 

Notice that I switched to a bigger mixing bowl!

Line a cookie sheet with parchment paper. Spray the parchment paper with cooking spray. This is an important step! Pour the cauliflower mixture out onto the parchment paper and pat into a big rectangle. 

Bake in a 425 degree oven for about 10 minutes, until the edges are brown. 

Top the crust with mozzarella (or your favorite cheese), dried oregano, a little season salt, and the roasted garlic cloves. Squeeze the garlic from their skins. Hold the garlic bulbs over the crust, squeeze, and they will slip right out of the skins. Arrange the cloves as desired. 

Pop the garlic bread back into the oven and bake for about 8 more minutes, or until the cheese is nice and melt y. 

Here is the recipe:

Cauliflower Garlic Bread

Adapted from Shayla Tello

2 bulbs garlic

1 head cauliflower (about 6 cups grated)

5 c. grated parmesan cheese

4 large eggs, beaten

¼ c. coconut flour

Salt, to taste

2 c. grated mozzarella cheese

Season salt, to taste

Dried oregano, to taste

Roast garlic in the oven for 30 minutes at 425 degrees.

Grate cauliflower. Add cheese, eggs, coconut flour, and salt. Mix well.  Line a cookie sheet with parchment paper. Spray the parchment paper with cooking spray. Spread the cauliflower mixture in a rectangle shape about ½ inch thick on the parchment paper.

Bake at 425 degrees for 10 minutes, or until edges are brown. Remove from oven and top with grated mozzarella, season salt, and oregano. Squeeze the roasted garlic cloves from their skins and scatter the cloves on top of the mozzarella.

Continue baking at 425 degrees until the cheese is melted, about 8 minutes. Remove from oven and cut into rectangular slices.