Ingredients: 

• 2 cups riced cauliflower

• 1 1/3 cup finely grated parmesan cheese 

• 1/2 teaspoon dried Italian seasoning

• 1/2 teaspoon ground pepper 

• 1/4 teaspoon salt

Preparation:

• Preheat oven 375 degrees. Line 2 large rimmed baking sheets with parchment paper. Spray with cooking spray.

• Put cauliflower in microwave safe bowl. Microwave on high for 2 minutes or until tender.

• Move cauliflower onto a clean towel or paper towels. Squeeze out liquid.

• 1/2 teaspoon ground pepper 1/4 teaspoon salt

• Put drained cauliflower back in bowl. Mix in parmesan, Italian seasoning, pepper and salt.

• Place spoon fulls, about 2 inches apart on baking sheets.

• Press down each spoonful with a measuring cup or glass, to about 1/8 inch thick.

• Bake both pans, rotating them halfway through. Bake for 20 minutes. They should be golden brown and crisp.

• Transfer to towel lined plate and let them cool for 20 minutes.