Ingredients
- Cauliflower: 1 medium head (about 4 cups riced, yielding approx. 2 cups after cooking and squeezing) – This is the foundation!
- Egg: 1 large – Acts as a crucial binder, holding everything together.
- Mozzarella Cheese: 1 cup, shredded (low-moisture, part-skim or whole milk works) – Divided use: part for the ‘dough,’ part for the topping. Provides meltiness and classic cheesy flavour.
- Parmesan Cheese: 1/2 cup, finely grated – Adds a sharp, salty, nutty flavour boost and helps with browning.
- Italian Seasoning: 1 teaspoon (or a mix of dried oregano, basil, thyme) – Essential for that classic breadstick aroma and taste.
- Garlic Powder: 1/2 teaspoon – Because what are breadsticks without garlic?
- Onion Powder: 1/4 teaspoon (optional, but adds depth) – Complements the garlic and cheese.
- Salt: 1/2 teaspoon (adjust to taste, especially considering Parmesan’s saltiness) – Enhances all the other flavours.
- Black Pepper: 1/4 teaspoon, freshly ground – Adds a touch of warmth.
- Optional: Pinch of red pepper flakes for a little heat.
- For Topping: Additional 1/2 cup shredded Mozzarella Cheese, optional sprinkle of extra Parmesan or Italian seasoning.
- Olive Oil or Cooking Spray: For greasing the parchment paper (optional, but helps prevent sticking).
Instructions
- Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Optionally, lightly grease the parchment paper with olive oil or cooking spray for extra non-stick insurance.
- Process the Cauliflower: Wash and trim the cauliflower head. Cut into florets. Using a food processor or box grater, process the florets into rice-sized pieces (you should have about 4 cups).
- Cook the Cauliflower: Transfer the riced cauliflower to a microwave-safe bowl and microwave on high for 4-5 minutes, or until tender. Alternatively, steam or sauté until tender (see “Mastering Cauliflower Prep” section above).
- Cool Down: Let the cooked cauliflower cool for at least 10-15 minutes. It needs to be cool enough to handle safely before squeezing. Spread it out on a plate to speed up cooling if desired.
- The Crucial Squeeze: Transfer the cooled cauliflower to the center of a clean kitchen towel or multiple layers of cheesecloth. Gather the ends, twist tightly, and squeeze relentlessly over a sink or bowl to remove as much excess moisture as possible. Aim for about 1.5 – 2 cups of tightly packed, dry cauliflower pulp. Do not skip or skimp on this step!
- Combine the ‘Dough’ Ingredients: In a medium bowl, combine the thoroughly squeezed cauliflower pulp, the large egg, half of the shredded mozzarella (1/2 cup), all the grated Parmesan cheese (1/2 cup), Italian seasoning, garlic powder, onion powder (if using), salt, and black pepper.
- Mix Thoroughly: Use your hands or a sturdy spoon to mix everything together until well combined. The mixture should feel cohesive, like a thick, slightly sticky dough. Ensure the egg and cheese are evenly distributed.
- Form the Breadstick Base: Transfer the cauliflower mixture to the prepared baking sheet. Using your hands or the back of a spoon, press the mixture out evenly into a rectangle shape, roughly 1/4 to 1/3 inch thick. Aim for dimensions around 9×12 inches, but the exact size isn’t critical as long as the thickness is relatively uniform for even baking. Pat down the edges to make them neat.
- First Bake (The Crust): Place the baking sheet in the preheated oven. Bake for 18-22 minutes, or until the crust is dry to the touch, firm, and starting to turn golden brown around the edges. This initial bake is crucial for setting the structure.
- Add the Cheesy Topping: Carefully remove the baking sheet from the oven. Sprinkle the remaining 1/2 cup of shredded mozzarella evenly over the top of the cauliflower base. Add an extra sprinkle of Parmesan or Italian seasoning if desired.
- Second Bake (Melty Goodness): Return the baking sheet to the oven. Bake for another 5-10 minutes, or until the cheese is fully melted, bubbly, and lightly golden brown. You can switch to the broiler for the last minute or two for extra browning, but watch very carefully to prevent burning.
- Cool and Slice: Let the cheesy cauliflower bread cool on the baking sheet for at least 5-10 minutes. This allows the cheese to set slightly and makes slicing much easier. Using a sharp knife or a pizza cutter, slice the rectangle into breadstick shapes (usually 10-12 sticks).
- Serve Warm: Serve the cheesy cauliflower breadsticks immediately with your favorite dipping sauce.
Nutrition
- Serving Size: one normal portion
- Calories: 120-160