Calories Per Serving: 245
Servings: 1
Ingredients:
8 oz riced cauliflower
1/2 c egg whites
1 egg
1 t basil
1/4 t garlic powder
1/8 t pink salt
4 oz tomato
2 T tomato paste
1 T stone ground dijon
1/4 t italian seasoning
Directions:
- Preheat oven to 350 degrees
- Whisk together egg and egg whites
- Stir in cauliflower, garlic powder, basil, and pink salt
- Transfer to small parchment lined baking sheet
- Bake 15 minutes
- Remove from oven and allow to cool
- Cut around edges to make a rectangle and cut into 2 pieces (Reserve edge trimmings for tomato salad)
- Combine tomato paste, dijon mustard, and italian seasoning in small bowl
- Chop tomato into small pieces and add to bowl along with chopped edge trimmings
- Spread tomato salad onto one slice of bread and top with remaining slice then cut in half
