Ingre𝒹ient$

• 1 tb$p extra virgin olive oil
• 1 onion, choppe𝒹
• 2 clove$ garlic, mince𝒹
• 1 pinch re𝒹 pepper flake$
• 1 lb groun𝒹 beef
• 2 tb$p tomato pa$te
• 1 t$p oregano
• 1 28 oz can cru$he𝒹 tomatoe$
• 1 cauliflower, cut into floret$
• 2 cup$ ricotta chee$e
• 2 cup$ mozzarella chee$e, $hre𝒹𝒹e𝒹
• 1/2 cup Parme$an chee$e, $hre𝒹𝒹e𝒹
• $alt an𝒹 pepper, to ta$te

In$truction$

1. Preheat oven to 375F.
2. Bring a large pot of water to a boil. A𝒹𝒹 cauliflower an𝒹 cook for 3 minute$. Remove from heat. 𝒹rain an𝒹 $et a$i𝒹e.
3. Heat olive oil in a large $killet over me𝒹ium heat. A𝒹𝒹 onion an𝒹 cook until $oftene𝒹. A𝒹𝒹 garlic an𝒹 re𝒹 pepper flake$ an𝒹 cook for 1 minute. A𝒹𝒹 groun𝒹 beef, $alt an𝒹 pepper an𝒹 cook until beef i$ browne𝒹.
4. $tir in tomato pa$te an𝒹 oregano an𝒹 cook for 2 more minute$. $tir in cru$he𝒹 tomatoe$. Re𝒹uce heat to me𝒹ium low an𝒹 $immer for 15 minute$. Remove from heat.
5. Pour meat $auce over the cauliflower an𝒹 $tir to combine.
6. In a 9x13 baking 𝒹i$h, $prea𝒹 out half the cauliflower. Top with half the ricotta, mozzarella an𝒹 Parme$an. A𝒹𝒹 the re$t of the cauliflower an𝒹 top with the remaining chee$e$.
7. Bake for 25 minute$. $erve hot.

!ngre𝒹!ents

• 4 cups caul!flower r!ce𝒹, about 1 large hea𝒹 of caul!flower
• 4 eggs
• 2 cups mozzarella cheese ! use𝒹 a Tex Mex blen𝒹
• 3 tsp oregano
• 4 cloves garl!c m!nce𝒹
• salt an𝒹 pepper to taste
• 1 cup mozzarella cheese or more, for topp!ng

!nstruct!ons

1. Preheat oven to 425 F 𝒹egrees. Prepare 2 p!zza 𝒹!shes or a large bak!ng sheet w!th parchment paper.
2. Make sure your caul!flower !s roughly choppe𝒹 !n florets. A𝒹𝒹 the florets to your foo𝒹 processor an𝒹 pulse unt!l caul!flower resembles r!ce.
3. Place the caul!flower !n a m!crowavable conta!ner an𝒹 cover w!th l!𝒹. M!crowave for 10 m!nutes. Let the caul!flower cool just unt!l there's no more steam com!ng from !t. Place the m!crowave𝒹 caul!flower !n a large bowl an𝒹 a𝒹𝒹 the eggs, 2 cups of mozzarella, oregano, garl!c, salt an𝒹 pepper. M!x everyth!ng together.
4. Separate the m!xture !n two an𝒹 place each half onto the prepare𝒹 bak!ng sheets an𝒹 shape !nto e!ther a p!zza crust, or a rectangular shape for the brea𝒹st!cks.
5. Bake the crust (no topp!ng yet) for about 25 m!nutes or unt!l n!ce an𝒹 gol𝒹en. 𝒹on't be afra!𝒹 the crust !s not soggy at all. Once gol𝒹en, spr!nkle w!th rema!n!ng mozzarella cheese an𝒹 put back !n the oven for another 5 m!nutes or unt!l cheese has melte𝒹.
6. Sl!ce an𝒹 serve.