Cauliflower Bread

• Vegetarian
• Gluten free

• Produce

  • 1/2 Cauliflower, small
  • 1 tsp Oregano, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Salt and pepper to season

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/4 cup Mozzarella cheese and parmesan blend

Found on gastromony.com

Ingredients

• ½ small cauliflower, trimmed of core
• one egg
• ¼ cup mozzarella cheese and Parmesan blend (you can just use mozzarella)
• 1 tsp dried oregano
• salt and pepper to season
• 1 tsp olive oil

Directions

• Pre-heat oven to 160C/320F (conventional ovens 180C/350F).
• Place cauliflower pieces in TMX bowl and blitz on Speed 7 for 5 seconds until cauliflower is finely chopped. Use Turbo a couple of times to blitz any remaining larger pieces.
• Add egg, cheese, oregano and seasoning and mix together on Speed 3 for a few second until well combined.
• Line a baking sheet with baking paper and use olive oil to grease.
• Place spoonfuls of the cauliflower mixture on sheet and spread out into circles, around 1cm in height.
• Bake for 40 minutes until slightly dried out, browning, and firm to the touch.
• Remove from oven and using a spatula carefully peel away from baking paper. Flip over and return to oven for 10 more minutes.
• Serve immediately where possible.