Cauli Pizzagna

I'm always experimenting - either altering recipes or creating new ones.

This is one that I created a few years ago, but since have tweaked. It's still a favorite!

All ingredients are organic:

• 12 oz of riced cauliflower

• 1 large egg

• 5 oz of shredded mozzarella

• 1 lb of ground meat (I used turkey).

• Favorite seasonings such as Himalayan salt, black pepper, garlic powder, paprika, basil, etc.

• 1 cup of organic pasta sauce. Bertolli is my favorite brand.

• Sliced veggies of your choice. (I used sliced onion, bell pepper, grape tomatoes - 1/2 cup each; and 30g of sliced green olives.)

• 2 oz of grated mozzarella for topping

Directions:

Cook the meat, add seasonings and the pasta sauce, let simmer. I used a package of organic frozen cauliflower, thawed and drained, then added an egg and the 5 oz of cheese and mixed well. I used a 9"x9" (approx. 2 qt) square casserole dish and packed the cauliflower mixture in the bottom, then baked for about 10 minutes at 350º until set. Take out of the oven and add the meat mixture on top, then sprinkle the sliced veggies and top with remaining shredded mozzarella.

Bake at 350º for an additional 10-15 minutes until cheese starts to turn brown and veggies soft.

*Roughly 230-300 calories per serving depending on which ingredients you choose to use. 

Makes 6 servings

I hope you enjoy it as much as we do!

Debbi