I am always looking for different ways to prepare it so we won't get burned out on it. I can't remember where I found this recipe but we like it. The texture is sort of close to cornbread - which we haven't been eating.
Cauliflower Fritters
1 pound riced cauliflower
1 1/2 cups shredded cheddar
1 egg, beaten
salt to taste (or Lawry's seasoned salt is better)
I have used store bought fresh riced cauliflower and the frozen riced cauliflower from Costco.
I think the frozen works better but you have to let it thaw first and drain it on paper towels.
Anyway, mix the cauliflower with the beaten egg. Add salt and shredded cheddar and toss until well mixed.
Place a biscuit cutter on a greased cookie sheet and spoon a layer of the cauliflower inside, tamping it down gently.
lift the cutter - easy does it - and repeat until you have used up the cauliflower mixture.
Bake in a preheated 375 degree oven for about 20 minutes until firm and golden brown.
Good as-is or with a dollop of sour cream on top.
This next one is not cauliflower...it's a crustless pizza - or a "meat-za".
Lay thin sliced pepperoni or salami in an overlapping circular pattern on a silicone baking mat (supported by a pan underneath). You could put the meat directly on pizza pan or baking sheet, but the silicone is easy clean up.
Bake in a 400 degree oven for around 10 minutes or until the pepperoni drys and crisps up just a bit.
Remove from oven and blot with paper towels to remove extra grease. (leave the oven on)
Cover the meat with a nice layer of shredded mozzarella, sprinkle with Italian seasoning and a bit of garlic powder. Add a few teaspoons of pizza sauce on top.
Return to the hot oven and bake another 10 or 12 minutes or until cheese is melted and begins to burn, I mean brown.
Allow the meat-za to cool a bit before slicing.
I haven't tried adding veggies or other toppings. It's good just like this and with a salad on the side.
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