4 cups cauliflower chopped into small pieces (approximately 1 large or 2 small cauliflower heads)
1/2 cup ketchup, divided into two 1/4 cup portions
1Preheat your oven to 350°F.
2Coat a large sauté pan with vegetable oil and sauté the scallion, garlic, green pepper, and carrot for approximately 5 minutes.
3In a small bowl, combine the coconut milk, egg replacer, salt, pepper, garlic powder, and onion powder.
4 In a large bowl, use clean hands to mix low-protein baking mix and low-protein breadcrumbs into the chopped cauliflower. Add the coconut milk and egg mixture, sautéed veggies, and 1/4 cup ketchup, and mix with your hands.
5Press the combined mix into a small bread or meatloaf pan (approximately 8 ½” x 4 ½”).
6Bake for 30 minutes, then spread remaining 1/4 cup ketchup over the top of the meatloaf. Bake for another 15 minutes.
7Remove from the oven and let sit for 5 minutes. Slice into 8 pieces to serve.
Tips and advice for living with a urea cycle disorder