Cauliflower Cheesey Bread; GAPS & Paleo friendly

• • 1 head cauliflower, riced
  • 1/2 cup shredded Mozzarella or a hard Goat’s or SHeep’s milk cheese
  • 1/2 cup shaved Parmesan cheese
  • 1 large egg
  • 1/2 tablespoon freshly minced garlic
  • 1/2 tablespoon freshly chopped basil
  • 1/2 tablespoon freshly chopped Italian flat-leaf parsley
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup shredded Mozzarella Cheese

Directions:

1. Preheat oven to 220C
2. Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Grate or process in a blender to resemble rice.
3. One large head should produce approximately 3 cups of riced cauliflower.

To Make the Bread:

1. Place baking paper over a baking tray or pizza stone
2. In a medium bowl, stir together the cauliflower, Parmesan, Mozzarella and egg. Add basil, parsley, oregano, crushed garlic and salt & pepper and mix together to combine.
3. Transfer to the baking tray or pizza stone, and using your hands, pat out into a large rectangle
4. Bake at 220C  for 15 minutes, or until the cheese has melted and turned golden.
   Remove from oven.
5. Slice and serve!