RECIPE SUMMARY
Makes 2 servings: Each serving counts towards 2 cups of Vegetables (½ cup of restricted Vegetables), 2 tablespoons Oil
INGREDIENTS
DIRECTIONS
Preheat Oven to 350ºF.
Line a sheet pan with parchment paper, spray with cooking spray and set aside.
In a small pan, heat the olive oil on low heat. Add in the garlic and cook for no more than 1 minute. Turn off the heat and set aside.
Microwave the riced cauliflower for 8 minutes. Once completed, squeeze cauliflower in a cheese cloth until all the water is released and the cauliflower has a snow-like texture; be careful as the water will be very hot.
In a bowl, combine the cauliflower, egg whites, seasonings, feta cheese and sautéed garlic with oil and mix until well combined. Spread the mixture into the prepared sheet pan. Bake for 25 to 30 minutes, until golden brown.
While that bakes, line another baking sheet with parchment paper. When the cauliflower is done cooking, flip it onto the new baking sheet and bake for another 5 to 8 minutes until lightly browned; let cool, cut into squares.
In a bowl, combine the cauliflower, egg whites, seasonings, feta cheese and sautéed garlic with oil and mix until well combined. Spread the mixture into the prepared sheet pan. Bake for 25 to 30 minutes, until golden brown.
While that bakes, line another baking sheet with parchment paper. When the cauliflower is done cooking, flip it onto the new baking sheet and bake for another 5 to 8 minutes until lightly browned; let cool, cut into squares.
In a small bowl combine the Fattoush Dressing Ingredients and set aside.
Slice the cauliflower breadsticks into bite sized pieces and set them aside.
In a large bowl combine all of the salad ingredients except the breadsticks. Once the salad is well coated in the dressing top with the breadsticks and serve.
Ingredients
Directions
Preheat Oven to 350ºF.
Line a sheet pan with parchment paper, spray with cooking spray and set aside.
In a small pan, heat the olive oil on low heat. Add in the garlic and cook for no more than 1 minute. Turn off the heat and set aside.
Microwave the riced cauliflower for 8 minutes. Once completed, squeeze cauliflower in a cheese cloth until all the water is released and the cauliflower has a snow-like texture; be careful as the water will be very hot.
In a bowl, combine the cauliflower, egg whites, seasonings, feta cheese and sautéed garlic with oil and mix until well combined. Spread the mixture into the prepared sheet pan. Bake for 25 to 30 minutes, until golden brown.
While that bakes, line another baking sheet with parchment paper. When the cauliflower is done cooking, flip it onto the new baking sheet and bake for another 5 to 8 minutes until lightly browned; let cool, cut into squares.
In a bowl, combine the cauliflower, egg whites, seasonings, feta cheese and sautéed garlic with oil and mix until well combined. Spread the mixture into the prepared sheet pan. Bake for 25 to 30 minutes, until golden brown.
While that bakes, line another baking sheet with parchment paper. When the cauliflower is done cooking, flip it onto the new baking sheet and bake for another 5 to 8 minutes until lightly browned; let cool, cut into squares.
In a small bowl combine the Fattoush Dressing Ingredients and set aside.
Slice the cauliflower breadsticks into bite sized pieces and set them aside.
In a large bowl combine all of the salad ingredients except the breadsticks. Once the salad is well coated in the dressing top with the breadsticks and serve.