This is a low-carb, high fat recipe for cauliflower sandwich thins that can take the place of bread if you are following a low carb/ketogenic diet. Each thin is 65 calories and contains 2 net carbs. I usually make several batches at one time and freeze them for later use.I use them to make sandwiches with my choice of filling or mini pizzas ( with pizza sauce, shredded cheese and pepperoni slices) that you can heat in a toaster oven or microwave.
"Muffin Top" pan (6 cavity)- optional. Or parchment paper.
Ingredients
3cupsdefrosted frozen riced cauliflower(I use "Green Giant" riced cauliflower)
1egg
1egg yolk
1/2cupgrated parmesan cheese
1/2tspnItalian seasoning
Instructions
Preheat oven to 400° F. Place the 3 cups of defrosted riced cauliflower into a colander and allow water to drain out. I also press sheets of paper towel over the cauliflower to remove more water. You don't need to remove all of the liquid.
Place the cauliflower, egg, egg yolk, grated parmesan and Italian seasoning into a bowl and mix gently with a fork. The mixture should be wet but not liquid.
If using a shallow "muffin top" pan (with 6 cavities), spray it with cooking oil. Take 1/2 cup of the cauliflower mixture and place into one of the cavities and press down to fill to the edges, so that the crumbs are tight. Repeat with the 5 remaining cavities.If shaping the thins freehand, place a parchment paper sheet onto a cookie sheet or shallow baking pan (9" x 13"). Take 1/2 cup of the mixture and shape it into a "round" about 4" wide and 1/2" thick. Repeat until you have six thins. Leave about 2" between the thins.
Bake the thins for 10 minutes at 400° F. Remove pan from the oven and gently turn the thins over (with a small silicone spatula) and bake for about 8 minutes more, or until the edges start to brown.If you want, you can broil the thins for an additional minute or two, to brown them further. I usually do this.
Remove from the pan and allow to cool. You can eat them right away, or you can refrigerate or freeze them for later use.