2 tsps garlic powder
1/2 cup 1% shredded mozzarella cheese
1/2 tsp sea salt
1/2 tsp pepper
1 tsp oregano
1 tsp basil
- Preheat oven to 350 degrees.
- Cook the cauliflower in a saucepan until tender
- In a food processor chop cauliflower until it looks like rice. You want it finally chopped but not total mush.
- Place the cauliflower rice in a cheesecloth or thick paper towel and wring out all excess moisture.
- Transfer to a large mixing bowl. Combine cauliflower with egg, garlic powder, cheese, and seasonings.
- Line a bread loaf pan with parchment paper (leaving extra parchment paper so that you can lift the loaf out of the pan) and spray with olive oil. Dump cauliflower mixture into the bread pan and press down evenly.
- Bake at 350 for 25-30 minutes.
- Like a baking sheet with parchment paper and lightly spray with olive oil. When loaf is finished baking, remove from oven, carefully flip the loaf onto the baking sheet so it is upside down. You can lift it out of the bread pan by the parchment paper if necessary.
- Bake for 10 more min until loaf is golden brown.
- Turn oven to broil.
- Remove loaf from oven, sprinkle worth a little more mozzarella cheese, salt, pepper, oregano and basil. Broil for 1-2 min until cheese melts. Serve with a side of marinara sauce.
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Makes enough for one pound of pasta.
Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can diced tomatoes
1 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
1/2 tsp garlic powder (feel free to use 2-3 cloves fresh)
1/2 tsp onion powder (feel free to use 1/2 a fresh onion, minced)
Pinch red pepper flakes (add a few pinches if you like your sauce to have a little heat)
Pinch black pepper, to taste
- Combine all ingredients in a saucepan and heat over medium heat until boiling, then reduce heat and simmer for at least 20 minutes, up to an hour.