So, this recipe for cauliflower ‘breadsticks’ has been all over teh faceplace and stuff: cauliflower puréed with a bit of garlic, mozzarella, eggs, and just a wee, tiny bit of seasoning (note: that’s important, do not overseason!), then baked, sliced into ‘sticks’ and served with marinara.
You know what? It’s not too, too bad!
And it’s pretty simple to make, too; but ‘breadsticks’? I think not. More like cauliflower polenta.
Still tasty tho’.
INGREDIENTS
•1 large head of cauliflower, chopped
•2 cloves garlic, minced
•2 large eggs, lightly beaten
•8 oz shredded mozzarella cheese
•1/2 tsp onion powder
•1/4 tsp seasoned salt
•1/4 tsp pepper
•Marinara sauce (for dipping)
Reminder: do not over season these puppies. The first time I made this, I thought it’d be cool to add some basil and oregano and stuff. The results were… well, they looked good, but the taste? Yeccch. Keep your seasonings simple, and save the rest for the marinara.
Heat oven to 375º and line a baking pan with parchment paper.
Chop the cauliflower, removing the outer leaves and the tough core, then rinse and place in a ‘wave safe bowl. Don’t fret if the cauliflower is still a bit damp.
Cover the bowl and ‘wave on high for five minutes, or until the cauliflower is tender.
Remove from the ‘wave and, using a slotted spoon, transfer the cauliflower to the bowl of your food processor fitted with the metal blade.
Add the garlic and pulse until the cauliflower is the texture of mashed potatoes.
Add the onion powder and half of the cheese (I used chopped fresh mozz) and pulse again to blend.
My mixture was still a bit on the warm side, so I whipped the eggs in a small bowl and then, still stirring the eggs, worked in a couple of spoonfuls of the cauliflower to them before adding to the mixture in the processor.
Give it all a couple of pulses to mix well, then give the mixture a taste and add salt and pepper to taste – 1/4 teaspoon of each worked fine for me.
Transfer to the papered baking pan and shape into a rectangle mebbe 1/2 inch thick.
Pop into the oven and bake for 45 minutes, or until the top is golden brown, then remove from the oven and sprinkle the top with the remaining mozz – I also added a sprinkling of Aleppo pepper – then pop back in the oven for another ten minutes or so, until the cheese on top is nicely melted.
Remove from the oven, slice (a pizza cutter works a treat here), and serve with marinara for dipping.
Really good, but…
I love fresh mozz, but next time, I’ll use regular shredded for the topping.
And, Rich, who went back for seconds (!), was wishing it could’ve been a bit crispier.
Hmmm…
I believe I have a solution for that; next time (and there will most definitely be a next time), I plan on loading the cauliflower from the food processor into a cookie gun and then, ermmm, extruding it onto the parchment in small bits before baking. Baking times must needs be adjusted, but I believe the end result will be even more toothsome, mebbe even party worthy – and when was the last time anyone said that about cauliflower?
This makes me want to go out and buy a cauliflower! I’ll have to try this soon.
I think you’ll like it, Rick, tho’ next time I make it, I hope to have that cookie press, or, if not, I will probably arrange separate, individual, sticks on the parchment, and adjust the cooking time, so that there will be more crispy edges.