Cauliflower is the hot new food of magical thinking — baked whole and served as an entrée or, as I recently discovered, riced into a zesty alternative to breadsticks. Have fun with this. It’s a great appetizer for your guests.
→ 1 medium cauliflower (produces 4 cups of riced cauliflower)
→ 4 eggs
→ 2 cups of shredded mozzarella cheese, plus 1 tablespoon of Parmesan cheese
→ 1 tablespoon dried oregano
→ 1 tablespoon chopped parsley
→ 4 cloves garlic, minced
→ ½ teaspoon kosher salt
→ ¼ teaspoon ground pepper
→ Zest ½ lemon
→ 1 additional cup shredded mozzarella cheese for topping
→ 1. Preheat the oven to 425 F.
→ 2. Line a sheet pan with parchment paper.
→ 3. Cut the cauliflower into florets, discarding any large stem pieces. Place the florets into the bowl of a food processor. (If you have a smaller food processor, do this in two batches so the cauliflower grinds evenly). Pulse until the cauliflower is chopped into small pieces that are about the same size as grains of rice.
→ 4. Place the 4 cups of riced cauliflower (reserving any leftovers for another recipe, such as cauliflower fried rice) in a large microwaveable bowl and cover with plastic wrap. Microwave for 10 minutes or until the cauliflower is tender.
→ 5. When the cauliflower is done, remove the plastic wrap and let cool. Add the eggs, Parmesan cheese, 2 cups of mozzarella, oregano, zest of lemon, garlic, parsley, salt and pepper and stir to combine.
→ 6. Divide the mixture in half and shape into 2 circles on the prepared baking sheet.
→ 7. Bake for 25 minutes, then remove it from the oven and top with the remaining 1 cup of shredded mozzarella and bake for another 5 minutes, until the cheese has melted and the edges are brown.
→ 8. Cut into long pieces and serve with marinara sauce for dipping.