Have you heard? Cauliflower has the ability to be transformed into a delicious grain-free treat. That treat is cauliflower breadsticks. That’s right. If you’re in the mood for a warm batch of cheesy breadsticks, but have to stay away due to your gluten intolerance, there is another way!

Although these irresistible chewy sticks aren’t exactly like real breadsticks, they make a super tasty substitution. Cauliflower sticks are packed with flavor and actually a bit more nutritious than the real deal! Even if you’re not living a grain-free lifestyle, I highly recommend you give this recipe a try. It is one of the absolute best ways to enjoy cauliflower.

cauliflower-crumblesYou may be wondering, “How the heck does cauliflower turn into breadsticks?” I’m glad you asked. A whole cauliflower head is simply chopped up in a food processor.  This is what it looks like.

 

This finely chopped cauliflower is then cooked with a little liquid until soft. At this point the cauliflower is wringed like it ran away with your girlfriend, mixed with goat cheese, eggs, and herbs, then patted into a rectangle. The dough is baked, topped off with cheese, and baked again. The end result is a surprisingly tasty cauliflower product. 

So if you’re feeling adventurous, have a gluten intolerance, or both apply to you, you have to try this recipe. You’ll never see cauliflower the same way again. Instead of a colorless, not-so-flavorful vegetable, you’ll see a world of possibilities.

 

Cheesy Herbed Cauliflower Sticks
Serves 4
Grain-free cheesy sticks made from cauliflower. They are similar to breadsticks, but so much more nutritious.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 medium head cauliflower, core removed and cut into 2-inch chunks
  2. 1/2 cup chicken or veggie broth
  3. 3/4 cup shredded Parmesan, divided
  4. 3 ounces herbed soft goat cheese, room temperature
  5. 1 large egg
  6. 1/4 teaspoon garlic powder
  7. 1 1/2 cups shredded mozzarella cheese
  8. 1 teaspoon Italian herb mix
  9. salt to taste
Instructions
  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper and lightly grease with vegetable oil. Please do not substitute or skip the parchment paper, it is very important to prevent your crust from sticking.
  3. Place the cauliflower pieces in a large food processor. Pulse until the cauliflower is broken up, then let the processor run until the cauliflower becomes finely ground into “cauliflower rice.”
  4. Place the cauliflower rice in a large skillet over medium-high heat along with the broth and a generous amount of salt. Cook the cauliflower, stirring frequently, until it begins to soften and steam, about 7 minutes. Set the cauliflower aside until it is cool to the touch.
  5. Place the cooked cauliflower in the middle of a clean towel, then squeeze until you get as much moisture out as you can. This is a very important step! Please wring the cauliflower well before proceeding!
  6. Transfer the cauliflower to a large bowl along with 1/2 cup of the Parmesan, herbed goat cheese, and egg. Stir until very well mixed. Be sure to mix well so that there aren't any bits of unmixed cheese or egg in your delicious cauliflower sticks.
  7. Place the cauliflower mixture onto the parchment-lined baking sheet and pat out into a rectangle about 1/3-inch thick. Bake until browned and lightly crispy, about 35 minutes.
  8. Sprinkle the baked cauliflower crust with the garlic powder, mozzarella, dried herbs, and remaining Parmesan then cook for 10 minutes more or until the cheese is melted and browned. Serve with marinara sauce and dig in!
Adapted from Center Cut Cook
Adapted from Center Cut Cook
So Good Blog http://www.sogoodblog.com/
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Danielle

Since I was a little girl, I've been all about food. As a 7 year old, my first half-baked attempt at chocolate cake was comprised of scrambled eggs and chocolate milk powder microwaved, then topped off with Red Hots. I've come a long way since then. I've been lucky enough to get to work in restaurants for 10 years and graduate from one of the best culinary schools in the country. At the moment I'm enjoying working with a killer food photographer while doing freelance food styling and writing. I'm always excited thinking about what my next culinary adventure will bring. Who knows, maybe I'll revisit that chocolate cake with Red Hots.
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