When I first saw this recipe I knew it would be fun, and yummy! I did change it up by roasting the riced cauliflower first.
This is not a quick recipe, but if you spread out the steps, it won’t feel too overwhelming. Generally i cook and drain the cauliflower earlier in the day.
I love this recipe because it holds together nicely, works well in soup, tastes great cold or can be re-headed in the air fryer. Can be fun to mix up the salt – this time I used whiskey barrel smoked salt!
Cook frozen cauliflower per directions (7 min microwave)
Press the cauliflower in a strainer, and remove as much water as possible
Preheat oven to 425F.
Cover a large, rimmed baking sheet with aluminum foil.
Place the cauliflower rice in a large bowl, add the melted coconut oil and seasoning.
Toss until the rice is coated with the oil.
Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.
Preheat oven to 425°F and spray the foil with cooking spray
In a large bowl, mix the roasted riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together.
Place the mixture onto the lined baking sheet and spread out into a rectangle about 9×7″ and 1/4″ thick.
Bake in the preheated oven for 10-12 minutes.
Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is