- 1 bag Green Giant Fresh® Cauliflower Crumbles (16 ounces of chopped cauliflower)
- 1/4 cup egg whites
- 1/2 cup + 3/4 cup (for topping) Italian mix shredded cheese
- 4 leaves fresh sage
- 6-8 stems fresh thyme (leaves)
- 1 large or two medium stems of rosemary (leaves)
- 1-2 large dollops of Gourmet Gardens® Minced Garlic
- 1/2 tablespoon McCormack's® Peppercorn Medley
- 1/2 teaspoon Redmond's® Real Salt
- Marinara sauce for dipping (optional)
Preheat oven to 375 degrees.
Directions:
In a mini-food prep or regular processor, pulse the cauliflower into tiny crumbs ("rice" texture). Place in a container (such as a pyrex bowl) and bake in the oven for 20 minutes.
While the cauliflower is cooking, mince the fresh herbs together and set aside.
Line a bowl with a flour sack towel and dump the cauliflower atop the towel. Gather the edges together so that the cauliflower forms a ball in the center of the towel. Twist the gathered cloth until the liquid from the cauliflower come out from the bottom of the towel. The size of the ball of cauliflower will shrink by about half if you do a good job of squeezing!
Increase the oven temperature to 400 degrees.
Empty the cauliflower from the towel back into the mixing bowl. Add egg whites, 1/2 cup cheese, garlic, herbs, salt, and pepper. Mix thoroughly.
Pat the cauliflower mixture into a rectangular shape, approximately 1/4 inch thick (perhaps 9x7 or 10x8) on a baking sheet. Place in the middle rack of the oven and bake until golden brown on top. The original recipe stated 18 minutes, but it took me 24 minutes.
Remove the baking sheet from the oven and top with 3/4 cup cheese (or enough to make a complete layer of cheese on top). Return to the oven and bake an additional 5 minutes.
Slice in half lengthwise and then make strips. Serve with warm marinara sauce if desired.
Myrtle's Note: These are originally titled "breadsticks," but they are not bread in any fashion. So, I took the liberty, for my peace of mind, to just change the title to something that was more fitting. Not owning a regular food processor, I started not with a head of cauliflower, but with a bag of chopped cauliflower. [In case you are considering it, do not try to pulse cauliflower in a NutriBullet.] The recipe intrigued me, even though the idea of using cauliflower did not sound very palatable to me. I liked how they turned out. I did not have marinara sauce, but I could imagine they would be good with that as the original recipe suggests. I think was made them more tasty in my mind is that I switched from Italian herbs to fresh rosemary, thyme, and sage. And I added garlic. So, really, I essentially tweaked the recipe to fit my own tastes. Finally, I will note that I cooked them on a baking stone, not being a parchment paper person. They did stick a bit, but I think part of that is because I needed to do a better job of squeezing out the liquid from the cooked cauliflower. Not being a bread maker at all, I am unsure as to which type of baking surfaces are best. I might try metal next time. Because they were a bit soft on the bottom, after moving them to the cooling rack, I returned them to the oven for an additional 2 minutes.
Yield: 16 sticks.
Adapted from: http://ifoodreal.com/cauliflower-breadsticks-recipe/
Directions:
In a mini-food prep or regular processor, pulse the cauliflower into tiny crumbs ("rice" texture). Place in a container (such as a pyrex bowl) and bake in the oven for 20 minutes.
While the cauliflower is cooking, mince the fresh herbs together and set aside.
Line a bowl with a flour sack towel and dump the cauliflower atop the towel. Gather the edges together so that the cauliflower forms a ball in the center of the towel. Twist the gathered cloth until the liquid from the cauliflower come out from the bottom of the towel. The size of the ball of cauliflower will shrink by about half if you do a good job of squeezing!
Increase the oven temperature to 400 degrees.
Empty the cauliflower from the towel back into the mixing bowl. Add egg whites, 1/2 cup cheese, garlic, herbs, salt, and pepper. Mix thoroughly.
Pat the cauliflower mixture into a rectangular shape, approximately 1/4 inch thick (perhaps 9x7 or 10x8) on a baking sheet. Place in the middle rack of the oven and bake until golden brown on top. The original recipe stated 18 minutes, but it took me 24 minutes.
Remove the baking sheet from the oven and top with 3/4 cup cheese (or enough to make a complete layer of cheese on top). Return to the oven and bake an additional 5 minutes.
Slice in half lengthwise and then make strips. Serve with warm marinara sauce if desired.
Myrtle's Note: These are originally titled "breadsticks," but they are not bread in any fashion. So, I took the liberty, for my peace of mind, to just change the title to something that was more fitting. Not owning a regular food processor, I started not with a head of cauliflower, but with a bag of chopped cauliflower. [In case you are considering it, do not try to pulse cauliflower in a NutriBullet.] The recipe intrigued me, even though the idea of using cauliflower did not sound very palatable to me. I liked how they turned out. I did not have marinara sauce, but I could imagine they would be good with that as the original recipe suggests. I think was made them more tasty in my mind is that I switched from Italian herbs to fresh rosemary, thyme, and sage. And I added garlic. So, really, I essentially tweaked the recipe to fit my own tastes. Finally, I will note that I cooked them on a baking stone, not being a parchment paper person. They did stick a bit, but I think part of that is because I needed to do a better job of squeezing out the liquid from the cooked cauliflower. Not being a bread maker at all, I am unsure as to which type of baking surfaces are best. I might try metal next time. Because they were a bit soft on the bottom, after moving them to the cooling rack, I returned them to the oven for an additional 2 minutes.
Yield: 16 sticks.
Adapted from: http://ifoodreal.com/cauliflower-breadsticks-recipe/
