Prep Time: 30 m \ Cook Time: 1 h 10 m \ Servings: 6 servings
5 cups cauliflower florets
2 cloves garlic, divided
1 cup feta crumbles
1/2 cup parmesan cheese
1 1/2 cups shredded part-skim mozzarella cheese, divided
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
Preheat oven to 425ºF. Line a large baking sheet with parchment paper.
Place cauliflower and 1 clove garlic in a food processor; process until finely chopped. Transfer to a pan and cook for about 5 minutes to soften. Let cool slightly and stir in both cheeses, eggs, parsley and salt. Spread the mixture into a 12-inch circle, 1/4 inch thick, on the prepared baking sheet. Bake until brown and crispy around the edges, about 40 minutes.
Garlic and Thyme Mushrooms
Servings: 4 servings
2 tablespoons olive oil
12 ounces mushrooms, cut into large pieces
1/2 tsp salt, freshly ground pepper
4 tablespoons unsalted butter, cut into pieces
2 sprigs thyme
2 garlic cloves, crushed
Heat oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Season with salt and pepper, toss mushrooms, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes more.
Reduce heat to medium and add butter, thyme sprigs, and garlic to skillet. Tip skillet toward you so butter pools at bottom edge. Spoon foaming butter over mushrooms until better smells nutty, about 4 minutes. Remove mushrooms from skillet with a slotted spoon.