Thursday, May 22, 2014

Cauliflower pizettes

Cauliflower pizettes
Cauliflower has always been one of my favorite veggies. On my new diet to rebalance the good and bad bacteria in my gut, I have to beware of veggies that are hard to digest (high fermentation potention=FP). Cauliflower has an FP of 3 which is fairly low. Problem is it doesn't take much cauliflower to tip the FP scales. You get only about 1/2 cup of cauliflower for one serving.

I made these cauliflower pizettes as a snack or side dish to fill my craving for cauliflower and pizza. They only take these ingredients:

1 head of cauliflower, sliced into steaks
1 Roma tomato, sliced thin
Farmers' cheese (lactose free)
salt and pepper
olive oil
dry or fresh herbs such as oregano or basil

Here's what you do:

Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper.

Slice the cauliflower into steaks. You probably will get three from a medium head of cauliflower. On the FP diet, you can eat one and save the others for another meal or share with someone else.

Place the cauliflower pieces on the baking sheet. Drizzle with olive oil. Season with salt and pepper and herbs. Top with a few thinly sliced tomatoes and dollops of farmers' cheese or other cheese of your choice.

Roast in the oven for about 20 minutes or until cauliflower is tender and golden.

Recipe contributed to:

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