Method
1. Pre-heat oven - 160°C
2. Line a clean baking sheet with parchment paper then set aside
3. Place cauliflower florets into Thermomix bowl, but only enough to fill the bowl to halfway
4. Chop with MC on - 1 sec, speed 6
5. Remove cauliflower ‘rice’ from bowl and place into a ceramic baking dish, removing any un-chopped pieces and returning them to the Thermomix bowl
6. Repeat this process until all of the cauliflower is chopped
7. Bake - 18 min, 160°C
8. Let cool slightly - 15 min
9. Increase oven temperature to 220°C
10. Take half of the cooked cauliflower and place into the centre of a large tea towel
11. Squeeze all the moisture out of the cauliflower by pressing and twisting on the tea towel over a bowl
12. Discard or you can reserve the liquid for another use (it is the perfect vegetarian stock)
13. Tip out the ‘dough’ remaining and repeat until all the cooked cauliflower has been squeezed dry
14. Add parmesan cheese, cheddar cheese and garlic clove to the TM bowl
15. Mill with MC on - 10 sec, speed 9
16. Add rosemary
17. Chop with MC on - 4 sec, speed 9
18. Add egg and black pepper
19. Stir with MC on - 5 sec, speed 5
20. Remove about 1 cup of the cheese mixture and set aside
21. Add cauliflower dough to the remainder and mix 10 sec/speed 4 with the aid of the spatula
22. Press the mixture onto prepared tray, forming a rectangle shape as neatly as possible
23. Bake until light golden - 12 min
24. Sprinkle with remaining cheese mix
25. Return to the oven for a further 10-12 minutes until golden and sizzling on top
26. Cool at least 15 minutes
27. Cut into breadsticks and serve on their own with a dipping sauce or soup