Cheesy Cauliflower ‘Bread' Sticks

by

Tenina Holder

POSTED November 1, 2018 (LAST UPDATED October 30, 2020)

Serves

6

Total Time

1hrs 30mins

Calories

312

On a low carb diet or not, these little taste sensations will surprise and awe you! SO yummy, so fragrant and so more-ish. You should probably stock up.

Serve on their own with a dipping sauce (I suggest a chu...

recipe-image

    INGREDIENTS


  • Cauliflower icon
    Cauliflower

    1 (about 500 g)florets of

  • Parmesan cheese icon
    Parmesan cheese

    100 g (about ¾ cup)cubed

  • Cheddar cheese icon
    Cheddar cheese

    300 g (about 2 ¾ cups)cubed

  • Rosemary icon
    Rosemary

    4 sprigsdestalked

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Egg icon
    Egg

    1 (about 50 g)

  • Black pepper icon
    Black pepper

    as needed

    METHOD


  • 1. Pre-heat oven - 160°C
  • 2. Line a clean baking sheet with parchment paper then set aside
  • 3. Add cauliflower to the TM5 bowl
  • 4. Chop - approx 1 sec, speed 6
  • 5. Transfer content of TM5 bowl to ceramic baking dish
  • 6. Bake - 18 min, 160°C
  • 7. Let cool slightly - 15 min
  • 8. Squeeze with kitchen towel until dry
  • 9. Increase - 220°C
  • 10. Add parmesan cheese, cheddar cheese and garlic clove to the TM5 bowl
  • 11. Blend - approx 10 sec, speed 9
  • 12. Then add rosemary to the TM5 bowl
  • 13. Chop - approx 4 sec, speed 9
  • 14. Then add egg and black pepper to the TM5 bowl
  • 15. Stir - approx 5 sec, speed 5
  • 16. Transfer one quarter of content of TM5 bowl to medium bowl
  • 17. Transfer roasted vegetables to TM5 bowl
  • 18. Mix - approx 10 sec, speed 4
  • 19. Transfer content of TM5 bowl to baking sheet
  • 20. Press into a rectangle
  • 21. Bake until light golden - 12 min, 160°C
  • 22. Add cheese mixture to baking sheet
  • 23. Bake until golden brown - 11 min, 160°C
  • 24. Cool on round wire rack - 15 min
  • 25. Slice

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