Roasted Garlic and Rosemary Cauliflower "Flatbread"

• Vegetarian
• Gluten free

• Produce

  • 1 small medium sized head Cauliflower
  • 2 large sprigs Rosemary

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Kosher salt

• Dairy

  • 1/4 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese

Found on wrightfamilytable.com

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

Directions

• 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.
• 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.
• 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.
• 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.
• 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.