Roasted Garlic and Rosemary Cauliflower "Flatbread"
Serves: 2-4 servings
 
Ingredients
  • 1 small-medium sized head of cauliflower
  • ¼ teaspoon kosher salt
  • 1 small head garlic, roasted (click here for instructions)
  • 2-3 large sprigs rosemary, leaves removed (about 1 teaspoon minced)
  • ¼ cup shredded parmesan cheese
  • ¼ cup mozzarella cheese
  • 1 egg
Instructions
  1. Place a baking sheet in the oven and preheat pan/oven to 450 degrees F. Spray a piece of parchment paper the size of your baking sheet with a little nonstick cooking spray, then set aside on a cutting board or other hard surface.
  2. Rinse cauliflower. Cut off just the florets and add them to a food processor. Pulse until well processed and cauliflower is a fine, almost powdery consistently. Place in a microwave safe bowl. Cover and microwave on high for 4 minutes.
  3. Place in the middle of a tea or flour sack towel and let sit until cool enough to handle. Fold up edges of tea towel to form a small package of cauliflower. Squeeze and twist towel to remove water. Keep wringing to get out as much water as possible.
  4. Place cauliflower in a bowl. Add salt. On a cutting board, mince together roasted garlic and rosemary and add to bowl. Add in cheeses and egg. Stir together to form a wet, sticky dough.
  5. Dump mixture onto prepared parchment paper. Form into a large rectangle, patting down to desired thickness. Remove baking sheet from oven, and slide parchment onto hot baking sheet. Bake for 8-11 minutes, until top is golden brown. Let cool slightly, then cut into slices. Serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/roasted-garlic-rosemary-cauliflower-flatbread/