To rice the cauliflower I cored it and broke it into florets. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick. Bake in the preheated oven for 10-12 minutes. Cool about 10 minutes and cut into 'breadsticks'
Just follow cooking instructions). 1/2 head cauliflower. 1 450 g bag spinach. 1 5 1/2 oz can tomato paste. 5 1/2 oz water. Boil vegetables in water with a pinch of salt for 10 minutes or until tender. Bake in 350 degree oven for40-45 minutes. Let cool 10 minutes before serving. 1/2 head cauliflower. 1 450 g bag spinach. 1 5 1/2 oz can tomato paste. 5 1/2 oz water. 350 degree oven for. 40-45 minutes Let cool. 10 minutes before serving
I added it to my list of ideas to pursue for the blog and forgotabout it for awhile. I had some pancakes leftover in the fridge from the zero carb tiramisu I made the other day so I made it for breakfast this morning
For the last couple of months, I’ve been baking up a storm for a number of reasons … I really enjoy baking, I would like to give homemade gifts outfor the holidays and I want to be able to find some “middle of the road” recipes that I can feel good about giving and partaking of, from time to time
You can read more about my lowcarb journey in this post here, and grab my recipes for buffalo chicken, an awesome breakfast scramble and my favorite meal on the planet, lowcarb spinach lasagna while you’re there
Cooking for me is all about the end result. I am always looking for shortcuts to great meals. A good lasagna in the freezer is worth it’s weight in gold, but if you’re eating lowcarb or grain free or any of that, it’s a little more complicated
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