Cheesy Cauliflower Garlic Bread
I have successfully added cauliflower back into my SCD way of eating. This is happy news! As soon as I was sure that I tolerated the cauliflower well, I decided to make some cauliflower cheese garlic bread. I took my basic recipe for Chicken and Artichoke Cauliflower Crust Pizza and modified it for SCD. I didn't take any pictures, but I will eventually. The picture is for the pizza crust linked above. These recipes both give clear NON-microwaved instructions for riced cauliflower.
I inadvertently used 2x the allotted cheese from my original recipe, and it turned out great!
Cheesy Cauliflower Garlic Bread
Makes 12 pieces
In a food processor, finely chop one-half head cauliflower, including the peeled stem -- about 2 cups. I find it easiest to use the chopping blade and feed the florets through the chute one at a time. There's much less stopping and having to scrape the sides of the food processor bowl.
Bring a pot of water to a boil, and add the riced cauliflower. Boil it for about 4 minutes, then drain it through a cloth-lined strainer. Watch out for boil-overs! Set the strainer aside to drain, and let the cauliflower cool down enough to work with. If there's a hook available the cloth can be tied up and hung like cheese to drain. Once it's cool enough to handle, squeeze out as much water as possible. There will be only about 1/2 cup of cauliflower left once it is cooked and drained.
Line medium sized baking sheet with parchment paper, and spray it with an oil-only cooking oil spray. Set this aside. Pre-heat the oven to 425F.
In a mixing bowl combine well:
The cooked, drained, riced cauliflower (above)
3 eggs
8 ounces, (2 cups), shredded Monterey Jack cheese (or other white SCD legal cheese that is tolerated well)
Bring a pot of water to a boil, and add the riced cauliflower. Boil it for about 4 minutes, then drain it through a cloth-lined strainer. Watch out for boil-overs! Set the strainer aside to drain, and let the cauliflower cool down enough to work with. If there's a hook available the cloth can be tied up and hung like cheese to drain. Once it's cool enough to handle, squeeze out as much water as possible. There will be only about 1/2 cup of cauliflower left once it is cooked and drained.
Line medium sized baking sheet with parchment paper, and spray it with an oil-only cooking oil spray. Set this aside. Pre-heat the oven to 425F.
In a mixing bowl combine well:
The cooked, drained, riced cauliflower (above)
3 eggs
8 ounces, (2 cups), shredded Monterey Jack cheese (or other white SCD legal cheese that is tolerated well)
3 cloves fresh garlic, finely minced 1/2 teaspoon each dried marjoram, parsley and basil (or other herbs, like oregano, thyme and sage that are well tolerated and SCD legal)
1/2 teaspoon Real Sea Salt
Using a large spatula or the back of a spoon, smooth the batter over the parchment lined baking sheet to about 1/2" thick. Bake it until it is becoming lightly browned, about 12-18 minutes at 425F. Cut into 12 pieces and serve warm with butter. Yum!
1/2 teaspoon Real Sea Salt
Using a large spatula or the back of a spoon, smooth the batter over the parchment lined baking sheet to about 1/2" thick. Bake it until it is becoming lightly browned, about 12-18 minutes at 425F. Cut into 12 pieces and serve warm with butter. Yum!
This could easily be made into a pizza crust. Simply follow the above instructions and top with favorite SCD legal toppings and cheese. Bake it until the added cheese is melted.
Cheesy Cauliflower Garlic Bread Grilled Cheese Sandwich
Another alternative is to use the "bread" squares as a foundation for a grilled cheese sandwich. Simply take two pieces of the Cheesy Cauliflower Garlic Bread and place a slice of SCD legal cheese, like white cheddar, between the slices.
Spray a frying pan with coconut oil only cooking spray, put the assembled sandwich on the pan, cover and cook it over medium low for about 3 minutes, or until the bread is becoming golden. Spray or spread the top slice with coconut oil, and turn it over with a spatula. Cover and cook it for an additional 3 minutes or so, until the cheese is melted. Serve hot.
Enjoy!
