Naturally Gluten-Free Appetizers
SPINACH & ARTICHOKE CAULIFLOWER BREADMakes 16 Servings
SPINACH & ARTICHOKE CAULIFLOWER BREAD
INGREDIENTS
3 Cups Riced Cauliflower
2 Cups Shredded Mozzarella, Divided
1/4 Cups Grated Parmesan
1 Large Egg
3 Cloves Garlic, Minced
1/2 (14-Oz.) Can/Jar Artichoke Hearts, Chopped
1/2 (10-Oz.) Pk Frozen Chopped Spinach, defrosted and wrung dry
Crushed Red Pepper Flakes (Optional)
DIRECTIONS
Preheat oven to 425° and line a large baking sheet with parchment paper.
Wring out excess moisture from cauliflower using paper towel or cheese cloth. Transfer cauliflower to a large bowl and add 1 cup mozzarella, Parmesan, egg, and garlic and season with salt and pepper. Transfer dough to prepared pan and shape into a thin round. Bake until golden around edges and dried out on top, 20 minutes. Top with remaining 1 cup mozzarella, artichoke hearts, and spinach, and bake until cheese is melted and crust is crispy, about 10 minutes more. Sprinkle with crushed red pepper flakes before slicing.
NOTE: Always read labels carefully
2 Cups Shredded Mozzarella, Divided
1/4 Cups Grated Parmesan
1 Large Egg
3 Cloves Garlic, Minced
1/2 (14-Oz.) Can/Jar Artichoke Hearts, Chopped
1/2 (10-Oz.) Pk Frozen Chopped Spinach, defrosted and wrung dry
Crushed Red Pepper Flakes (Optional)
DIRECTIONS
Preheat oven to 425° and line a large baking sheet with parchment paper.
Wring out excess moisture from cauliflower using paper towel or cheese cloth. Transfer cauliflower to a large bowl and add 1 cup mozzarella, Parmesan, egg, and garlic and season with salt and pepper. Transfer dough to prepared pan and shape into a thin round. Bake until golden around edges and dried out on top, 20 minutes. Top with remaining 1 cup mozzarella, artichoke hearts, and spinach, and bake until cheese is melted and crust is crispy, about 10 minutes more. Sprinkle with crushed red pepper flakes before slicing.
NOTE: Always read labels carefully
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