THE low carb, high fat seems to have caught on in a big way and while the LCHF followers seem able to give up such delights as pizza and toasted sarmies, are they willing to do so?
Well, thanks to these super recipes, a low carb diet doesn’t mean having to give up some old favourites. The humble cauliflower stands front and centre to pick up where dough left off.
Cauliflower Pizza
Ingredients
Nonstick spray
2 1/2 cups cauliflower, grated (about 1/2 a large head)
1 large egg, lightly beaten
1 1/4 cups shredded mozzarella cheese
2 tablespoons grated parmesan cheese
Salt and freshly ground black pepper
1/4 cup tomato sauce
1 cup cherry tomatoes, sliced in half
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper flakes
Fresh basil leaves, optional
Directions
- Line a rimmed baking sheet with parchment paper, spray with nonstick spray and preheat oven to 200ºC.
- Grate the cauliflower until you have two cups of cauliflower crumbles.
- Place in a large bowl and microwave for seven to eight minutes, or until soft.
- Remove from the microwave and let cool.
- Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper.
- Once combined, pat onto the prepared baking sheet.
- Bake for 10 to 15 minutes, or until golden.
- Top the pizza with the sauce, 1/4 cup mozzarella, cherry tomatoes, garlic, and red pepper flakes.
- Bake in the oven until melted and bubbly, another 10 minutes.
- Top with basil (if using) before serving.
Recipe from www.bantingsa.co.za
Cauliflower Crust Grilled Cheese (Makes 2 grilled cheese sandwiches)
Ingredients
‘Bread’
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 egg, lightly beaten
½ cup shredded mozzarella cheese
½ teaspoon fine grain sea salt
¼ teaspoon ground black pepper
Grilled cheese
1 tablespoon butter, room temperature
⅓ cup 85 gr sharp cheddar cheese, grated/shredded, room temperature
Directions
- Preheat oven to 450°F (220°C) and place a rack in the middle.
- Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
- In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
- Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
- Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can. This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to use as slices of bread.
- Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt and pepper and mix well.
- Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares.
- Place in the oven and bake for about 16 minutes until golden.
- Remove and let cool for 10 minutes before peeling them off the parchment paper (be careful not to break them!)
Assemble cauliflower crust grilled cheese
- Heat a pan over medium heat.
- Butter one side of each slice of cauliflower crust bread (preferably the top part).
- Place one slice of bread in the pan, buttered side down, sprinkle on the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.
- Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.
- Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.
Recipe and pic from theironyou
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