• 1 head cauliflower, chopped into florets
  • ½ cup shredded mozzarella
  • ½ cup shredded Monterey Jack cheese
  • 2 pastured eggs*
  • 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • ½ tsp. Himalayan salt
  • Black pepper, to taste
  • Topping:
  • 2 tbsp.grass-fed butter, softened
  • 1 tsp. garlic minced
  • ½ cup shredded Parmesan
  • ½ cup shredded Monterey Jack cheese
  • ½ cup mozzarella cheese
  • Optional
  • Finely chopped parsley, for garnish
  • No-sugar-added marinara, for dipping
  • Primal Kitchen Ranch Dressing
  1. Preheat oven to 425 degrees F. Rinse cauliflower florets. Add to a food processor, and pulse until it reaches a couscous consistency.
  2. Place the cauliflower particles in a microwave-safe bowl, and cover with a paper towel or lid. Microwave for 7 to 10 minutes.
  3. Add the eggs, oregano, garlic, mozzarella, Monterey Jack, salt, pepper, and cauliflower. Mix until combined.
  4. On a parchment-lined sheet, spread the cauliflower mixture with clean hands. Flatten carefully to reach the edges, forming a large rectangle.
  5. Bake for 20 minutes. While that's cooking, mix together the the topping ingredients in a small mixing bowl.
  6. Remove from oven, spread toppings. Bake for another 10 minutes, until bubbly and a golden brown. Slice.
  7. Serve warm with a no-sugar-added marinara (look at ingredient label) or Primal Kitchen avocado-oil based Ranch Dressing. Sprinkle chopped parsley on top for garnish.