3 cloves garlic, grated or minced
2 large eggs, lightly beaten, or egg substitute
4 oz low fat mozzarella cheese or vegan cheese
1/4 cup parmesean cheese
1 sprig of fresh rosemary, chopped fine
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon onion powder
1/2 teaspoon coriander seeds crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon turmeric powder
1 teaspoon sea salt
1/8 cup flour
1 teaspoon finely grated fresh ginger
1 teaspoon finely grated lime zest
Sea salt and coarse ground black pepper
1 large head cauliflower, cored, broken into 1-inch florets
Preheat oven to 450 degrees. Chop the raw cauliflower small and steam for about 15 minutes or until soft.
IMPORTANT: After steaming the cauliflower, strain in a colander and then pour onto a clean tea towel and allow to cool 15 minutes. Then wrap it up in the dish towel and squeeze out as much water as possible. If you don’t do this, your crust will be chewy, not crispy.
Place it into a food processor and blend until it’s the texture of mashed potatoes. In a bowl, stir together cauliflower, eggs, cheese, flour and spices. Lightly spray a baking pan with olive oil and cover with a sheet of parchment paper. Press the mixture down into the paper until it’s about 1/4 inch thick. I used a rolling pin to make it very thin and yet leave no gaps.
Bake at 450 degrees for 20 minutes until the top browns.
Let cool, cut and enjoy.
I may grate some oven baked tostones (green plantain chips) into the batter next time.