two slices of pumpkin gluten free bread ( I used Zehnder bread)
one cup of parsley
one clove garlic
1/4 cup of fresh rosemary
1/2 cup rice milk
Wash the cauliflower and place on a baking tray. Crumb the slices of bread and mix with some olive oil so you can press the crumbs over the top of the cauliflower. Pour a little more olive oil on top. Bake in a oven on 180 degrees Celsius for 40 minutes.
In a saucepan put cut up cheese and rice mix. In the nutribullet finely cut the parsley, rosemary and the garlic. Place the blended herbs in the saucepan and stir over heat til the cheese has melted thru. Take the cauliflower out of the oven and pour the cheese mix over the cauliflower. Put it back in the oven and turn the heat up to 220 degrees. 5-10 minutes later serve. Delicious.