Preheat your oven to 375 degrees F.

Line a large cookie sheet with parchment paper.

Wash and chop your cauliflower into large florets (discarding the core and leaves).

Finely chop your cauliflower in a food processor until the grain is a little larger than an actual rice.

You may have to do this in batches depending on the size of your processor.

Spread your chopped cauliflower out over your parchment lined cookie sheet.

Bake cauliflower for 20 minutes, remove from oven and let it cool for 15 minutes.

Transfer cauliflower onto a large, clean, thin dishtowel.

Ball cauliflower up in the towel and twist up the towel so no cauliflower is able to escape the towel.

Squeeze as much liquid out of the cauliflower ball as possible (I was able to squeeze out about 12 fl. oz.).

In a medium sized mixing bowl combine the squeezed cauliflower, Zhoug, pepper and salt.

Mix until well combined and then spread it out onto another parchment lined cookie sheet forming a rectangle in the middle of the paper.

Bake cauliflower bread at 450°F for 20 minutes.

Meanwhile in a large, cooking spray coated, sauté pan over medium high heat sauté the sliced mini peppers until softened.

When the peppers begin to soften and brown a little deglaze the pan with the white wine.

Add the salt, pepper, Zhoug and garlic to the pan. Stir until all liquid has evaporated. Remove pan from heat and set aside.

When the cauliflower is done remove it from the oven and top evenly with the peppers and feta.

Place back into the oven and bake for 5 minutes more.

Remove from oven, let cool for a couple of minutes, slice into six pieces, and EAT!!!

Makes 6 side dish, or appetizer, servings.

Cauliflower bread recipe adapted from the Cauliflower Breadsticks Recipe at ifoodreal. Note: If you go to Olena’s site you will find her amazing breadsticks recipe along with excellent instructions for getting the moisture out of the cauliflower.