- 1 head cauliflower (7-8″ wide)
- 1 egg (large)
- 1/2 cup parmesan cheese (grated/shredded and not packed)
- herb seasoning (• 1 tsp Italian, or rosemary, basil, parsley)
- 1/8 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
PER SERVING *
|Calories100Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Elsie Brown A day ago
This was really good! I didn’t bother to chop it at all, and I steamed the cauliflower for 20 minutes instead of baking then just mashed it with a potato masher. It’s a process to try and squeeze piping hot cauliflower but we got it done. This crust was so filling and tasty for my gluten free diet. Definitely a recipe to do when you have an extra 2 hours to spend cooking.
Summer 3 Aug
This version bakes versus steaming the cauliflower. Next time I will try the boiling method. Maybe it will hold together better.
Andrea B. 26 May
Excellent taste although I add some garlic to the crust. I also use frozen, riced cauliflower which makes prep super easy and fast
Amelia Theis 31 Jan
I think I could have gotten more water out of the cauliflower because it fell apart when we ate it, but it tased great.
Emily R. 17 Jan
Delicious! I added some garlic powder into the mix. I will be using this recipe a lot! Oh, and instead of the whole first process, I bought a bag of pre-chopped cauliflower from the store. I steamed it in the bag in the microwave. Everything else I followed step-by-step. Yum.
Nancy F. 26 Aug 2017
Delicious. Not sure which is my favorite - cauliflower or zucchini crust - both are excellent
Catherine H. 12 Aug 2017
This was an AMAZING recipe!!!! Wow I was super impressed with the taste overall 👍🏻👍🏻👍🏻👍🏻
Claire M. 7 Jun 2017
So good! Very thin so next time around I'm doing 1.5 heads
Melinda M. 28 May 2017
Great, has become a regular. Substitute nutritional yeast for the cheese.
Nathan Baron 20 Apr 2017
Great! The crust was a bit moist but I think that's because I didn't have a cheesecloth and wasn't able to squeeze the cauliflower as much as I should have. Squeezing better and cooking the crust longer should take care of it. First time trying it though, Anyhow, the flavor was awesome!
J LeBlanc 31 Dec 2016
This was amazing! I used egg whites instead of whole eggs and less Parmesean, but it was really amazing!