I adore barbecuing cuts of cauliflower to make cauliflower "steaks" or cooking florets at high temperatures in the stove until they're impeccably caramelized. I additionally appreciate utilizing it to make a scrumptious, smooth puree that I fill in as a side dish or use as a base for Cauliflower Mac and Cheese.
Supplement stuffed cauliflower shapes the base of this low-calorie, without gluten bread that is finished with mushy goodness.
- 1 head cauliflower about 2 pounds
- 1 large egg or 2 egg whites
- 1 cup shredded cheese (I used reduced fat Cheddar Jack), divided
- 1 teaspoon dried Italian seasoning or mix of dried herbs
- Salt and pepper
- Marinara sauce for serving (optional)
Instructions
- Preheat oven to 450°F.
- Remove the outer leaves from the cauliflower and cut it into florets. Place them in the bowl of a food processor and pulse until the cauliflower is finely chopped and looks like rice.
- Transfer the cauliflower to a microwave-safe dish or bowl. Cover and cook in the microwave for 10 minutes. Alternatively, you can steam the cauliflower in a steamer basket or bake it in the oven at 375 for 20 minutes.
- When the cauliflower is cool, transfer it to a bowl lined with a kitchen towel or cheesecloth. Bring the ends of the cloth together and squeeze as much liquid out of the cauliflower as you can. I got about ½ cup liquid.
- Transfer the cauliflower to a mixing bowl and add the egg, Italian seasoning, ½ cup cheese, ¼ teaspoon salt and 1/8 teaspoon pepper. Mix to combine.
- Transfer the mixture to a baking sheet lined with parchment paper. Form the dough into a rectangle about 8 x 12 inches and ¼-inch thick.
- Bake in the oven 15-20 minutes until cooked. Remove the baking sheet and sprinkle the remaining ½ cup cheese over the top. Bake another 5 minutes until cheese is melted.
- Cut cheesy bread into 16 breadsticks. Serve with marinara sauce for dipping.
Read more our recipe Crispy Breaded Tofu Nuggets #vegan #recipe
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