- 1/2 cup loosely packed finely riced raw cauliflower (see note)
- 1/4 cup freshly shredded Parmesan cheese
- 1/4 tsp Italian seasoning
- 1 tbsp whisked egg
Combine all ingredients in a wide rimmed microwave-safe mug. Mix thoroughly with a spoon until all ingredients are moist and coated with egg. Gently pack down cauliflower batter and smooth surface with the back of your spoon.
Cook in microwave at full power for 1 min 30 seconds to 2 minutes. I recommend stopping at 1 min 30 seconds initially to check on it. Your bread is done when the edges have begun to pull away from the sides of the mug and the surface looks dry except for a small area in the center, which may still look slightly gooey. This is okay as your bread will continue to cook once you remove it from the microwave and should cook the center.
Let bread cool for a few minutes before eating. If desired, you can sprinkle on some more cheese and/or chopped parsley.
- To make the cauliflower rice, I pulsed my raw cauliflower through my food processor.
Serving: 1mug cake, Calories: 176kcal, Carbohydrates: 4g, Protein: 14.6g, Fat: 10.2g, Saturated Fat: 5g, Polyunsaturated Fat: 1.1g, Monounsaturated Fat: 3.6g, Cholesterol: 200.4mg, Sodium: 457mg, Fiber: 1.5g, Sugar: 1.1g, Vitamin A: 400IU, Vitamin C: 24.8mg, Calcium: 300mg, Iron: 1.4mg, Net Carbs: 3g
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.