Ok… I’m done work early, and have 1 and 1/2 heads of cauliflower in the fridge…. Game on!
Low Carb Boli
makes 1 large boli, 6 slices
- 1 medium cauliflower, to make 6 cups riced
- cheese cloth
- 1/2 cup liquid egg substitute
- 2 Tbsp reduced fat grated Parmesan cheese
- 1/3 cup shredded fat free cheddar and/or mozzarella
- salt, pepper, and Italian seasoning, to taste
- 6 Tbsp pasta sauce of choice
- whatever the heck you want
- 1/4 cup shredded fat free cheddar and/or mozzarella (more if you’d like)
- 1 Tbsp reduced fat grated Parmesan cheese
- 1/2 Tbsp garlic powder
Preheat the oven to 450 F.
Cut your cauliflower into pieces and place in you food processor. Process until the cauliflower is riced. Measure out 6 cups of the riced cauliflower and transfer to a bowl. Microwave for 8 min.
While awaiting the microwave, combine the liquid egg substitute, with shredded and grated cheese, along with seasoning. Toss it with a fork and set aside.
Carefully transfer the steamed cauliflower to the cheese cloth and remove as much liquid as you can. Don’t sweat it, if there is still some liquid in the riced cauliflower, just don’t burn yourself trying to get it all out!
Transfer the strained, riced cauliflower to the bowl of egg, cheese, and seasoning. Use a fork to blend and flush ingredients together.
Spray a parchment paper-lined baking sheet with non stick spray, and dump you dough in the center. Using to hands, spread the dough to the sides and approximately 13-14 in long. Bake for 13 minutes.
While this is baking, figure out what you want to add. I highly recommend using this time to cook down and vegetables, and cook out some grease from meats. Its pretty simple. Throw all your goods in a pan, cover with a lid, and cook over medium.
Once your timer sounds, remove it from the oven. Drain the filling goods of any liquid or juices, and transfer to the center of the dough, distributing it evenly from top to bottom. Top 3/4 of the dough with sauce, followed by cheese.
Use your hands or the parchment paper to assist you in rolling the bare side of the dough over the middle fillings, followed by the sauce and cheese side over that. Again, by hand, or using the parchment paper, roll the stromboli over so the seam is facing down. Sprinkle the topping mix over the boli and return to the oven for a final 12 min.
Remove from the oven and allow it to settle for a brief 3 minutes. Cut into 6 pieces, beginning with the knife’s tip in the middle, and cutting to the edge, worked best for me.
Serve it with a side of dipping sauce/marinara and Buon Appitito!
The macros will vary depending on the fillings, but for the crust with toppings, here they are:
Nutrition (1 slice, 1/6 of recipe):
Calories:57, Fat: 1g, Sat. Fat: 0g, Cholesterol: 4mg, Sodium: 173mg, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 7g
With so much cauli in the fridge, I made two strombolis:
- Made with myself in mind: 4oz cooked chicken, broccoli, onion, sliced banana peppers, and garlic
- Made with the men in mind: chopped turkey and ham lunch meats, onion, broccoli, garlic, and chopped tomatoes
Both were winners, but I hate to say that the second one tasted legit! As I’ve mentioned before, my favorite calzone is ham, spinach, and ricotta. I’ve made a pizza out of that craving, but I can not wait to make this craving into a stromboli! Gah! My mouth is watering just thinking about it. Oh man! And brush it with garlic butter on top!!