Cheesy cauliflower slice

Cheesy cauliflower slice


Serves 4


  • 1 medium cauliflower, rinsed and cut into florets
  • 1 cup (80g) mozzarella cheese, grated
  • 1/2 cup (40g) parmesan cheese, grated.
  • 2 free range eggs, lightly beaten
  • 1 tsp Dijon mustard (optional)
  • 1 tsp dried herbs or spice of choice (smoky paprika, nutmeg or an Italian herb mix)


Preheat oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
Pulse cauliflower florets in a food processor or blender, until they resemble a coarse cauliflower meal. If using a blender you are best to do this in batches.
Put 2 cups of water into a medium saucepan and bring to the boil. Place cauliflower meal into a sieve and position the sieve on top of the saucepan. Steam cauliflower meal for 5 minutes, or until soft.
Use a large spoon to press down on the cauliflower to get rid of any excess water, then transfer cauliflower onto some clean kitchen towel and squeeze out remainder of water.
Place cauliflower into a medium bowl with half the mozzarella, half the parmesan, eggs, mustard and herbs/spices. Combine well with a metal spoon.
Spread mixture onto the baking tray and use your hands to shape into an even-thickness rectangle. Sprinkle remaining cheeses on top.
Bake for 30 minutes or until cheese has melted and slice is cooked through. While still hot, use a pizza cutter or sharp knife to slice into squares, then transfer to cooling racks.
Serve with tomato sauce, salsa, fresh sliced tomatoes or a little green salad.

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