Nutrition

Yield: 8 Toast                Serving: 4

Calories: 166 kcal         Carbs: 8 g

Protein: 11 g                  Fat: 11 g    

Saturated Fat: 6 g         Sodium: 315 mg

Dietary Fiber: 3g           Total Sugars: 3g

Ingredients

• 5 cups cauliflower florets (about 1 pound)
• 1 cup shredded Cheddar cheese
• 1 large egg, beaten
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt

Instructions

• Place oven racks in upper and lower thirds of oven.
• Preheat to 425 degrees F.
• Line one large baking sheet with parchment paper.
• Place cauliflower in a food processor. Process until finely grated.
• Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly.
• Transfer the cauliflower to a clean kitchen towel and wring out excess moisture.
• Return to the bowl and stir in Cheddar, egg, pepper and salt until thoroughly combined.
• Using about 1/4 cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet.
• Bake until the toasts are browned and crispy around the edges, 22 to 25 minutes.

Tips

• To make ahead: Freeze baked toasts between layers of wax or parchment paper in an airtight container for up to 3 months.