Greek Style Cauliflower 'Flatbread'

June 14, 2013




Ingredients (serves 2) adapted from GlowKitchen
  • 3/4 small head of cauliflower, riced**
  • 1 TBSP plus 2 TSP fresh rosemary, chopped finely
  • 1 whole egg
  • 1/2 nonfat plain Chobani
  • 1/4 cup crumbled Feta
  • 3 TBSP red onion, sliced thin
  • 6 Kalamata olives, chopped roughly
  • Thick balasmic for drizzle


Preheat your oven to 400 degrees.

Combine the Chobani, egg, and 1 TBSP of rosemary; let it sit while you rice the cauliflower.  **"Riced" cauliflower can be done two ways; either created in a food processor or by hand.  If you have a food processor; cut the cauliflower into chunks, place int he processor, and pulse until the cauliflower resembles rice. If by hand, grate the cauliflower on the medium sized hole on your hand grate.  After the 'rice' has been created, place the cauliflower in a towel and squeeze out the excess water; mine yielded about 2 TBSP of liquid. Make sure you really get all the liquid out; you don't want soggy bread!

Combine the yogurt mixture and cauliflower. Press onto a parchment lined baking sheet. Bake for 30 minutes; the sides should start to look toasty and the mixture should hold. When taken out of the oven, immediately top with the olives, feta, and onion. Drizzle with balsamic and enjoy!

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