Vicki (Kees) Gosse
½ head Cauliflower, coarsely chopped
½ c Shredded Italian cheese blend
¼ c Chopped fresh parsley
1 Egg
1 tsp Chopped garlic
Salt and ground pepper to taste
Shred the cauliflower. Steam until tender, about 15 minutes. Transfer to a large bowl and refrigerate, stirring occasionally, until cooled, about 15 minutes. Line a baking sheet with parchment paper or a silicon mat.
Drain as much moisture out of the cauliflower as you possibly can. (I strain it through a kitchen towel and squeeze, squeeze, squeeze.) Stir in cheese, parsley, egg, garlic, salt, and pepper. Press into shape on the prepared baking sheet.
Bake at 450˚ until lightly browned, about 15 minutes.
Top with your favorite toppings and bake according to your usual recipe.