Whatever you’re doing, stop, and make this cauliflower delicious insanity. Seriously. Go!
Ok, here’s the deal. I was feeling totally uninspired yesterday in regards to meal time so I scrolled through my Pinterest and found the recipe for cauliflower cheese sticks here at Mom What’s for Dinner?. I was inspired by her recipe but used it as more of a guideline. I served these little bites of heaven with lasagna roll-ups that I’ll share another day – they were also delicious. All in all, dinner went from drab to fab all thanks to Pinterest and my new found love of cauliflower. Beings as the cauliflower makes the “bread,” this recipe is gluten-free, definitely not vegan, and marginally (un)healthy. I’m going to experiment with less cheese but it was just too scrumptious not to share immediately with no alterations.
Warning! You’ll eat the whole pan.
Second warning! I measured my cheese by the handful and eyeball method so measurements aren’t exact.
Cauliflower Cheese Sticks
1 head cauliflower, leaves and stems removed, chopped into florets
2 small/med eggs, probably get away with 1 extra large
1 cup/full handful shredded mozzarella
1 cup/hearty shake fresh grated (fine) Parmesan
1 tablespoon/a few shakes poultry seasoning
1 tablespoon/a good shake garlic powder
1/4 large or 1/2 small onion, finely diced (food processor style)
2 cloves garlic finely diced
1 cup/handful quatro formaggio blend cheese or a mix of mozzarella and Parm
Preparation: preheat oven to 450, line baking sheet or pizza stone with PARCHMENT paper – not wax paper… As I’ve learned the hard way, duh. Stick it down with a spray of Pam or olive oil
1) steam cauliflower florets till fork tender
2) dump in food processor and pulse till it looks like rice, NOT purée like for mashers (cauliflower mashed “potatoes” coming soon)
3) combine cauliflower in large bowl with egg(s), then add the mozzarella, Parm, poultry seasoning, and garlic powder, stir till incorporated
4) press mixture into 1/4-1/2 layer on lined sheet or stone and bake for 15-30 minutes depending in thickness and oven reliability, till edges brown, too is golden, and it’s set in the middle
5) while the “dough” bakes, food process the onion and garlic cloves together, then combine with quattro formaggio cheese or mozzarella/Parm mix
6) pull cauliflower out of the oven (it’s already delicious at this point and I question the addition of cheese on top, I think just the onion/garlic fine dice might suffice), top with cheese/garlic/onion mixture
7) return to oven for 5-10 or longer at a lower temperature (like if you’re baking your lasagne rolls!)
8) cut up and dig. in. You could serve with a dipping sauce of choice but it’s superfluous to this deliciousness
Enjoy your cauliflower! Nate didn’t even know it wasn’t bread till I told him (after he’d eaten his fair share, of course)
**update 3/21/2013** I made this last night and topped it with arugula. So. Good. Arugula is a magic green. You know what else I did? I didn’t add any cheese to the garlic/onion purée that I baked on at the end and it was still totally delectable. Win!