Wednesday, October 31, 2012

Corn and potatoes are definitely my favorite starches. And cauliflower is my favorite vegetable. OK one of the two. The other is zucchini. I find both so adaptable and although mild still provide great flavor. And so I was happy to find the recipe where the cauliflower is the crust and the toppings are cheese and pizza sauce. I mean there is nothing wrong about those ingredients together. Nothing at all. I paired it with a simple salad and it was happy time.

Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks 

1 cup cooked, riced cauliflower
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil 

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated parmesan cheese 
1/4 cup grated mozzarella cheese
*Optional Marinara sauce for dipping 

Preheat oven to 450 degrees. 
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Bread:
Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. 
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
 Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.
Bake at 450 degrees for 15 minutes.
Remove from oven.
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses. 
Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!

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