Cauliflower is one of those vegetables that you either hate or love to hate. Hah. KB hates cauliflower. I’ve always wondered why – until he told me it was because it really doesn’t taste like anything. And he’s kind of right. It also smells kind of funny when you steam it. Anyways, I know the latest low-carb fad is to use cauliflower to make breadsticks or pizza crust, so I set out to change KB’s mind on cauliflower. I did have to add a boat load of cheese to mine (making them cheesy cauliflower breadsticks), but I think the result was pretty fantastic. And I even got the tiny humans to eat a few bites! Score!
Start with a head of cauliflower. Saute in a frying pan with 2 Tablespoons olive oil until tender.
Remove and let drain on a paper towel. Cauliflower is a very moist vegetable. Excess water will make your breadsticks mushy. Squeeze out as much moisture with the paper towels as you can.
Puree until smooth in a food processor.
Place pureed cauliflower in a bowl.
Add egg, mozzarella cheese, fresh basil, pepper, and garlic powder.
Mix to combine.
Spread mixture on a parchment covered baking sheet. Bake at 400 degrees for 15 minutes.
Top with cheese. Bake for an additional 10-12 minutes until cheese is melted and top is brown.
Remove from oven. Slice and serve.
1 head cauliflower, cut into pieces
2 Tablespoons olive oil
2 cups shredded mozzarella cheese
1/4 cup fresh basil – minced
1/2 teaspoon pepper
1/2 teaspoon garlic powder
Saute cauliflower in a pan with olive oil until tender. Remove from pan and let drain on a paper towel. Squeeze out as much moisture as possible. Puree cauliflower in a food processor until smooth. In a bowl, add cauliflower, egg, basil, pepper, garlic powder and 1/2 cup shredded mozzarella cheese. Mix to combine. Spread mixture on a parchment covered baking sheet and bake at 400 degrees for 15 minutes. Remove from oven and top with remaining mozzarella cheese. Bake for an additional 10 minutes until cheese is melted and bubbly. Remove from the oven, slice and serve.