Makes 1 serving | Calories: 184 | 19g protein, 5g fat, 16g carbs

Ingredients

• 1/2 head cauliflower, cut into florets
• 1 large eggs + 2 egg whites
• Pinch of salt
• 1 minced garlic clove
• 3/4 tsp. dried herbs (basil, oregano, thyme combo)

Directions

1. Preheat the oven to 375 and line two baking sheets with parchment paper.
2. In a food processor, pulse the cauliflower florets until they form a crumb-like texture.
3. Place the crumbles and 1/4 cup water in a saucepan with a tight fitting lid. Cook on medium high heat for 8 minutes, until tender.
4. Drain the cauliflower in a sieve, then transfer to a clean kitchen towel. Firmly squeeze any excess water from the cauliflower.
5. In a bowl, thoroughly mix together (or blend) the cauliflower, the eggs, garlic and dried herbs.
6. Use a spoon to make 2 small circles with the batter. Make sure there are no bumps or bubbles in the batter, but they remain thin.
7. With a spatula, press down the batter so it forms a thin, flat layer.
8. Bake for about 17 minutes until dry (but not burnt or too wet).
9. Gently remove to a wire rack to cool so the bottom does not become soggy.
10. Eat within a few hours after cooling.

NOTES:

Add ingredients such as protein (meat or fish) with veggies and homemade sauce/dressing/salsa!