Ingredients
- For the crust:
- 1 large head cauliflower
- 2 eggs, slightly beaten
- 1/2 cup shredded Italian cheese blend
- 1 teaspoon dried Italian seasoning blend
- 1/4 teaspoon salt
- Toppings:
- 1/2 cup jarred Alfredo sauce
- 1 1/2 cups Italian shredded cheese blend
- 1/2 teaspoon dried rosemary
- Rough chop your clean head of cauliflower into about floret size pieces
- Place in food processor and pulse until evenly chopped into rice sized pieces
- Place in a bowl and add eggs, 1/2 cup cheese, Italian seasoning and salt.
- Mix together well.
- Spray crock with nonstick spray (I used my 6 qt oval crock) then press the cauliflower mixture down into crock, forming a slightly higher edge around all the sides. You can use a piece of wax paper or a large spoon to help you press it down firmly
- Top with alfredo sauce and cheese and then sprinkle with rosemary
- Cover but prop lid open with a wooden spoon handle
- Cook on high for 2-4 hours until eggs in crust are fully cooked and the cauliflower is tender. The edges will be slightly browned.
- Turn off heat and let sit for up to 30 minutes before cutting into slices and serving
Source: Crockpot Gourmet