- 10 1/ 2 ounces cauliflower rice
- 1 egg
- 5 ounces kashar cheese
- black pepper
- 1/ 2 cup broccoli, cut into bite-sized pieces
- 1/ 4 cup carrot, cut into bite-sized pieces
- 1/ 2 cup corn
- 1/ 2 cup purple cabbage, shredded
- 1/ 4 cup purple carrots, cut into bite-sized pieces
- 1/ 4 cup green peppers
- 4 cherry tomatoes
- 100 grams kashar cheese
- 3 tablespoons olive oil
To make cauliflower rice blend cauliflower florets in a food processor. Pulse. Don't over process or it will get mushy Steam until soft. Using a cheesecloth squeeze out as much of liquid as you can. Use 300 grams of cauliflower rice, add salt, one egg and grated cheese(150 gr) and mix well.
Thinly slice carrots and purple cabbage. Steam Broccoli florets. Cut tomatoes in half. Slice green peppers.
Line a baking sheet on an oven pan. Lightly coat with olive oil. Spread the cauliflower mixture 0.4-0.5 cm thick. Add the rest of the grated cheese on top. Arrange vegetables on top from purple to red if you wish for a rainbow effect. Drizzle olive oil on top. Bake preheated at 180C for 15-20 minutes until golden brown.