Author: Laura Johnson Ingredients 1 medium yellow onion, diced 1 1/2 cups cornstarch 3 cloves garlic, minced 1 large red bell pepper, diced 2 cups grated cheddar cheese, shredded 1 cup fresh mozzarella cheese, divided 1 cup roasted cauliflower, diced 4 cups mozzas, grated 3/4 cup feta cheese, grided 1/4 teaspoon cumin, to taste 1 cup shredded cheddar or parmesan cheese, to use 1 cup mozzaletta, gratin 1/8 cup arugula, chopped (optional) Directions Heat a large skillet over medium heat.
Add the onions and cook for about 5 minutes, until translucent.
Add all the ingredients except the mozzerella and arugulata and stir to combine.
Cover and cook until the cauliflower is tender, about 15 minutes.
Remove the pan from the heat and stir in the feta, cumin and cheddar.
Recipe Notes *This recipe was originally published on September 20, 2018.
We have updated the recipe to include the updated 2018 Corn Starch, Caulx, Cheddar Cheese, Roast Cauly.