Cheesy Rosemary Focaccia Bread



1 medium head of cauliflower

1/2 cup romano/parmesan cheese

3/4 cup thick plain yogurt

2 eggs

1 cup cheddar cheese, divided

1 tsp basil

1 tsp oregano

1/2 tsp thyme

1 Tbsp rosemary

fresh pepper

1 tsp real salt


1. Preheat oven to 400 F.

2. Using your food processor, put cauliflower through the grating attachment to make grated cauliflower.

3. Stir cauliflower along with the other ingredients into large bowl until combined.

4. Pat down onto two cookie sheet lined with parchment paper until evenly dispersed. If your cauliflower is small, you could use one cookie sheet.

5. Cook on for 45-55 minutes. The last 10 minutes of cooking sprinkle 1/2 cup cheddar cheese over the top of the ‘bread’. (Make sure to cook it at least 45 minutes to cook out the water in the cauliflower).

6. Cut into squares, serve and enjoy!


Net Carb Count*: 31.59 g net carbs (for the whole loaf)
Total Carb Count: 49.19 g total carbs (for the whole loaf)