Cauliflower, egg and cheese form a thin, quiche-like base for roasted cherry tomatoes and arugula.
What you will need
1 head Cauliflower
4 oz. Cherry Tomatoes
1 tsp Oregano
2 cups Shredded Mozzarella
Salt, as needed
Black Pepper, as needed(Nutritional facts 317 calories, 16.66 g fat, 23.61 g carbohydrates, 21.81 g protein, 328 mg cholesterol, 750 mg sodium)
How to cook
Preheat oven to 400F
Assemble your ingredients.
Remove cauliflower leaves and slice away any dry, tough parts of the stem. Grate on a box grater.
Microwave the cauliflower for 6 minutes.
Give the cauliflower a few minutes to cool down. Spread it out in a clean kitchen towel. Twist the towel and squeeze to strain off as much liquid as possible.
Cut the cherry tomatoes in half.
Add the oregano.
Add the shredded mozzarella.
Add the egg.
Add a little salt.
Mix it all up.
Line a baking dish with parchment. I used a 13" skillet to make 2 batches. A standard casserole would work fine as well.
Spread the cauliflower out on the parchment to somewhere between 1/4" and 1/2" thick.
Arrange the cherry tomatoes over the top. Press the, down into the cauliflower.
Bake for 20 minutes.
Scatter some fresh arugula over the top to garnish.