Ingredients
- 1 large head cauliflower
- 2 cups (8 ounces) fat-free shredded mozzarella cheese, divided
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1/8 teaspoon salt (optional)
- 1/8 teaspoon black pepper
- 1-½ tablespoons pesto sauce
How to Make It
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Chop cauliflower into chunks, place in a microwaveable bowl, cover, and microwave 5 minutes, or until soft; let cool.
- Place cauliflower in a food processor or blender and process until it reaches the consistency of mashed potatoes.
- In a bowl, combine cauliflower, 1 cup cheese, eggs, garlic, onion powder, Italian seasoning, salt, if desired, and pepper until well mixed. Spread mixture in a ½ -inch-thick layer on prepared baking sheet. Top with remaining cheese and drizzle with pesto sauce.
- Bake 20 to 25 minutes, or until golden. Cut into 4 pieces and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 210 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5.0 g 14% |
Saturated Fat 1.5 g 8% |
Trans Fat 0.0 g |
Cholesterol 120 mg 40% |
Sodium 560 mg 9% |
carbohydrates 15 g 12% |
Dietary Fiber 6 g 16% |
Sugars 6 g 7% |
Protein 26 g 52% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |