I mentioned on Facebook not too long ago that I had been making this garlic bread, so you may already know what the secret ingredient is…it’s one of my new favorite vegetables (although my husband and son can’t quite get what my daughter and I are loving about it). It’s cauliflower! I adapted this recipe from An Edible Mosaic. She cooks the cauliflower and her garlic separately, but I start with my cauliflower fried rice as a base since I usually have some sitting in the fridge (I “rice” and cook a whole head at a time and then make different things with it throughout the week). I include onions in mine and use garlic powder instead of garlic cloves (I’m just lazy). This recipe is best right after baking (let it sit for about 10 minutes to crisp up), but is still good after being refrigerated and warmed.
- 1/4 head of cauliflower (about 1.5 cups)
- coconut oil
- 1/2 cup of onion
- salt, pepper, garlic powder to taste
- 1 egg, slightly beaten
- 4 ounces of grated mozzarella cheese, divided (I have also used extra-sharp cheddar and pepper jack)
- 1/2 teaspoon dried Italian seasoning, divided
Preheat the oven to 350F and line a 9 x 5" loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
Sautee onion in coconut oil for 3-4 minutes.
Rinse cauliflower and cut into chunks. Place in food processor and pulse until you get rice-like texture.
Add to the pan with the sautéed onion. I usually add more coconut oil and then season with salt, pepper and garlic powder.
Transfer cooked cauliflower and onion to a bowl and add the egg, 3/4 of the cheese (reserving 1/4 for topping later), and 1/4 teaspoon of the Italian seasoning (reserving 1/4 teaspoon for topping later). Stir to combine and then spread into prepared loaf pan.
Bake until the loaf is set and starting to turn golden, about 30 minutes. Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
Preheat the broiler. Cut the loaf cross-wise into 8 pieces. Slightly separate the pieces and sprinkle the cheese on top along with the remaining 1/4 teaspoon dried Italian herb seasoning. Broil a couple minutes until the cheese is melted and golden in spots. Serve hot or warm. (If you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)
This recipe was shared with Waste Not Want Not Wednesday.