I have been seeing this cheesy cauliflower garlic bread recipe around Facebook for a while, and today, a cold rainy day in south florida is the perfect day to put this recipe to a test!
As usual I changed a few ingredients and happy to say that the result was great! One very important part of this recipe which is omitted in the original is the size of the baking pan you decide to use as it will determine the thickness of your so called “bread sticks”.
I started by using 15 x 11″ pan but had to change to a 13 x 9″ in order to nicely cover the entire bottom of the pan and still have some height in it!
Below is the recipe I used (the one from Facebook) with my changes in parenthesis.
- 1 large head cauliflower
- 2 large eggs
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 3 c. shredded mozzarella, divided ( I replaced with 1 cup of shredded cheddar for the topping)
- 1/2 c. grated Parmesan
- kosher salt
- Freshly ground black pepper
- pinch of crushed red pepper flakes
- 2 tsp. Freshly Chopped Parsley (I am a cilantro lover so used cilantro instead)
- Marinara, for dipping (didn’t do this part, not a fan of marinara sauce 🙂 )
I decided to be practical and place everything in my food processor – first I processed the cauliflower until it became a nice paste, then added the garlic cloves, eggs, oregano, 1 cup of mozzarella cheese, the parmesan cheese, salt and pepper. I also sprinkled some cilantro and red pepper flakes onto the dough before I put it in the oven.
Placed the above concoction onto my baking tray lined with parchment paper and placed in the over at 425 °F for 25 – 30 minutes, until nice and golden.
Then topped it off with the rest of the shredded cheese, cilantro and red pepper flakes and baked for another 10 minutes.
If you are looking for an alternate non carb garlic bread, I must say this perfectly fits the bill!
Hope you enjoy it as much as my daughter and I did, of course the hubby (a bread lover) was not too sold on it.
