I got inspired at the Larchmont Farmers Market on yesterday! One of the things purchased was cauliflower.
Intended to just roast it whole (like the recipe I posted on my Facebook Page) but then realized I needed to use up some egg whites before they expired. A quick google search of “cauliflower + egg whites” led to many recipes featuring Gluten-Free “Cauliflower Pizza.” I combined a number of them to make this one.
First, blend/process the Medium-Sized Cauliflower Head (several batches) to make “rice.” Nuke it in the microwave for 8 minutes, uncovered.
Then, drain 12 ounces of marinated mozzarella (save the oil!).
Add that to the Cauliflower Mixture, along with 1/2 a cup of egg whites, a teaspoon of Dried Basil/Onion Powder/S+P. Microwave another 2 minutes, so everything gets all melty…
…then press into a greased 9×13 pan.
Bake at 450 for 30-35 minutes, until a nice crust forms.
Then, slice and eat!
Despite the crust that forms, this isn’t exactly crispy. Very soft and chewy, from the cheese.
Overall we gave it a thumbs up, but I found it to be a little TOO salty – you may want to cut back on seasonings. Or try topping it with tomato sauce?