DINING WITH THE DOC: CAULIFLOWER CHEESY BREAD #vegetarian #lowcalorie

Supplement pressed cauliflower shapes the base of this low-calorie, without gluten bread that is topped with gooey goodness. It's the ideal righteous tidbit for the occasions!

An individual from the cruciferous vegetable gathering (like Brussels sprouts, kale and broccoli), cauliflower is stuffed with incredible phytochemicals (plant-based mixes) and cancer prevention agents that help forestall malady. It likewise has a great cluster of nutrients and minerals that are helpful for your wellbeing including fiber, protein, Vitamin C, Vitamin K, B-complex nutrients, potassium, manganese and choline.

You can likewise crush cauliflower florets in a nourishment processor and use it to make a solid, low calorie, sans gluten mixture. Quite cool, isn't that so? Notwithstanding substituting nutritious cauliflower for the refined flour in the first focaccia formula, my Cauliflower Cheesy Bread likewise scales back on the a lot of cheddar and oil. It has quite recently the appropriate measure of ooey, gooey mushy goodness. Serve it with marinara sauce for plunging and you have the ideal virtuous hors d'oeuvre for the occasions.

Also Try Our Recipe : Sauteed White Beans With Garlic, Sage And Tomatoes

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

1. Preheat oven to 450°F.
2. 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.
3. 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.
4. 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.
5. Transfer the cauliflower to a mixing bowl and add the egg, Italian seasoning, ½ cup cheese, ¼ teaspoon salt and 1/8 teaspoon pepper. Mix to combine.
6. Transfer the mixture to a baking sheet lined with parchment paper. Form the dough into a rectangle about 8 x 12 inches and ¼-inch thick.
7. Bake in the oven 15-20 minutes until cooked. Remove the baking sheet and sprinkle the remaining ½ cup cheese over the top. Bake another 5 minutes until cheese is melted.
8. Cut cheesy bread into 16 breadsticks. Serve with marinara sauce for dipping.

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