This 193 calorie dish will leave you feeling light and fresh! And ready for dessert :)
Cheesy Cauliflower Tomato Flats
1 box Organic Pacific Natural Tomato Soup (optional)
1 head of cauliflower
1 egg white
1/2 cup mozzarella cheese
2 Tb parmesan cheese
1. Preheat oven to 450. Chop florets from stems and put in a blender. Note: make sure your cauliflower is dry or this dish will turn out soggy. If you need, wrap cauliflower in a towel and squeeze out moisture.
2. Thinly slice tomatos and lay on a towel for 20 minutes. This will drain the juices so this dish stays crisp.
3. Mix egg white with cauliflower and spread thin (about an inch) on a cookie sheet with a Silpat baking liner (or parchment paper). Sprinkle mozzarella cheese. Layer tomato slices and top with Parmesan.
4. Bake until edges are golden brown, about 10 minutes. Time may vary depending on how thick the crust is, so don’t forget to check on it.
I loved to dip mine into tomato soup!
1 cup of soup with roughly two large squares of the cauliflower flat is about 193 calories per serving.