- 1
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Chop the califlower in a food processor. Add 40g shredded gouda cheese.
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- 2
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Add salt, pepper and 1 egg to the califlower cheese mix.
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- 3
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Press the califlower mix evenly on parchment paper.
- 4
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Use a grater to cut the squash into slices.
- 5
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Bake at 220 degrees celsius for 12-15 minutes.
- 6
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Shred the rest of the cheese and cut some tomatoes in half.
- 7
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Remove the baking sheet from the oven. Now add tomato sauce and cheese.
- 8
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And add the squash, tomatoes and dried oregano.
- 9
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Bake again at 220 degrees celsius, (now under broiler) until cheese is melted. I baked it for 10 minutes because I wanted it crispy :)
- 10
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Voilà! SO DELICIOUS!
Ingredients
| ½ | Raw califlower |
| 70 | Grams Gouda cheese |
| 1 | Egg |
| 30 | Grams Hokkaido squash or any other squash |
| Cherry tomatoes | |
| Pepper | |
| Salt | |
| Oregano | |
| Tomato sauce |