Garlic Cauli~Bread

I never pass up the opportunity to eat garlic, now my husband may not like this but he has learned to only fight certain battles and garlic is not one of them-anymore (sorry honey xo ) So this recipe is hands down my favorite converted old family favorite without the dreaded wheat.  If you like garlic bread you will love this recipe~I promise!!

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Garlic Cauli~Bread
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  • 1 Head of cauliflower washed and cut up into rather small pcs.
  • 1/2-3/4 cup shredded mozzarella cheese
  • 1/2 cup of freshly grated parmesan cheese (looked for aged 24 months plus to get an even richer flavor)
  • 1 egg-beaten
  • 1 tsp dry Italian seasoning
  • 1/2 bulb of roasted garlic
  • Topping:
  • 1 Cup shredded mozzarella cheese
  • 1 garlic clove
  • 2 Tbs butter then has been soften and/or melted


  1. Preheat oven to 375 degrees
  2. Steam cauliflower until very tender (this should take you about 20 minutes) I stir it once during the steaming process to ensure even cooking.
  3. After cauliflower has steamed I drain any excess water (only if you did not use a double boiler) and place cauliflower back in pan over medium heat.
  4. Stir cauliflower until all water is gone from the pan and you hear it begin to sizzle and then remove from heat; we are just trying to get out as much moisture as possible and this will allow for a better “lighter” final result.
  5. Next combine the beaten egg with your cauliflower (careful to have let cauliflower cool just a bit because we do not want our egg to cook) along with both cheeses and seasoning.
  6. Take your roasted garlic and squeeze out the tender/sticky/yummy bulbs of garlic and add to your mixture.
  7. Once combined turn out onto a parchment lined cookie sheet and spread out into a shape you prefer to about 1/4″ thick.
  8. Put in oven for about 15-20 minutes.
  9. Remove from oven and increase your temperature to 400 degrees.
  10. Take your raw garlic bulb and slice in half; with a piece in each hand and while the “bread” is hot run the cut surfaces over the top of your crust and it will add a nice garlic-y touch.
  11. Now spread or “paint” on your melted butter as a base then finish by sprinkling your remaining cheese.
  12. Pop back into the oven for about 5-7 minutes until golden bubbly **sometimes I hit it with the broiler for a minute just to give it one final blast and get really brown and even more yummy looking.
  13. ***I use a pizza stone for this recipe and I put the bread/crust directly onto the preheated stone but if you do not have one no worries!
  14. Cool a few minutes and enjoy!

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