Ingredients

• 2 tsp vegetable oil

• 1 scallion, minced

• 2 cloves garlic, minced

• 1/2 green bell pepper, minced

• 1 carrot, grated

• 1 cup coconut milk

• 2 tsp egg replacer

• 2 tsp salt

• 1/2 tsp pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 cup low-protein baking mix

• 1 cup low-protein breadcrumbs

• 4 cups cauliflower chopped into small pieces (approximately 1 large or 2 small cauliflower heads)

• 1/2 cup ketchup, divided

Instructions

1. Preheat your oven to 350° F.

2. Coat a large sauté pan with vegetable oil, and sauté the scallion, garlic, green bell pepper, and carrot for approximately 5 minutes.

3. In 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 replacer mixture, sautéed veggies, and 1/4 cup ketchup, and mix with your hands.

5. Press the combined mix into a small bread or meatloaf pan (approximately 8 ½ inches by 4 ½ inches).

6. Bake for 30 minutes, then spread remaining 1/4 cup ketchup over the top of the meatloaf. Bake for another 15 minutes.

7. Remove from the oven and let sit for 5 minutes. Slice into 8 pieces to serve.