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1
Preheat your oven to 375 F. Remove the core and leaves from the head of cauliflower and cut into florets.
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2
Using a food processor or cheese grater, turn your cauliflower into snow or finely grated, rice-sized pieces.
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3
A few large chunks arent a problem.
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4
Place all of the snow into an oven-safe dish (like a 9x13 baking dish) and bake for 20 minutes.
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5
Remove the cauliflower from the oven and let it sit and cool, about 10-15 minutes.
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6
Transfer it to a dish towel, roll it up, and begin to squeeze the water out.
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7
(If its too hot, let it sit for a little longer!)
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8
Squeeze until you can barely get any more liquid out; about 5-7 minutes.
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9
Less if youre the Hulk.
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10
Increase the oven to 475 F and dump the dry cauliflower clump into a bowl.
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11
Add the egg, the first amount of cheese and all of the seasonings, and mix together.
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12
Line a large baking sheet with parchment paper and spread the mixture all over it with a spatula (or your hands), making it into a solid layer that is about 1/4 thick.
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13
Squish the edges in to make it look nice and uniform (rectangle shaped).
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14
Bake until the top is starting to brown; about 18-20 minutes.
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15
Go by looks, not by time.
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16
Remove it from the oven.
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17
Then turn the oven to broil.
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18
Combine the cream cheese and a splash or two of Italian dressing in a small bowl, then spread on top of the cooked crust.
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19
(You might want to heat up the cream cheese a bit to make it easier to spread!)
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20
Then sprinkle with the rest of the shredded cheese.
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21
Broil the cheese topping for a minute or two, until melted and golden.
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22
Remove from the oven and let it cool, then cut, and serve.
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23
Adapted from The Lucky Penny Blog.
