I’m a big cauliflower fan but I wasn’t always…I didn’t dislike it I just wasn’t enamored with it. As a kid and young adult cauliflower in my world was served with a cheese sauce. Don’t get me wrong, I loved the combination but I always felt that the cauliflower on its own was oh so bland. It wasn’t until I was much older that I started experimenting with herbs and spices and realized that cooking techniques could really enhance its natural flavor. One of my favorite and quick ways to serve cauliflower is to cut into smaller pieces (florets), toss with a splash of olive oil, sprinkle with ground cumin, salt and pepper and pop into the oven for 20 minutes. Anyone I’ve served this to (sometimes right from the baking tray) say they loved it and never thought to use cumin (one of my all-time favorite spices).
A friend of ours is gluten intolerant and before meeting Russ I have to admit I was gluten-insensitive…it had never crossed my mind just what the term meant or the ramifications. We eat bread, pasta, crackers, cookies without a worry. I’m so new to this burgeoning gluten-free world that I am amazed as to what’s on the shelves for gluten-free products. Baking gluten-free is one area I have yet to figure out…a few failed attempts and containers of rice flour, gluten free flour, almond flour sit awaiting the next attempt. Cauliflower breadsticks was an easier task and I was hoping the mixture would hold together. The result surprised me. I will definitely make these again!
Makes 20 pieces
1 large cauliflower head (at least 6-inches wide), washed and cut into chunks
2 eggs, lightly beaten
1/4 cup aged cheddar cheese, grated
1/4 cup Parmesan, grated
1 tablespoon Italian herb seasoning
1 to 2 cloves of garlic, minced
puttanesca or marinara sauce for dipping (optional but highly recommended!)
- Preheat oven to 450f.
- Microwave cauliflower 5 minutes or until soft. Allow to cool. Place cauliflower in the middle of a clean tea towel and fold up sides. Over a sink, squeeze and twist tea towel to release cauliflower juices. Do this until little or no juice comes out. Wringing the cauliflower in the tea towel will break up the pieces. Place in a bowl and top with cheese, Italian herb seasoning, garlic – mix until combined. Do a taste test here and adjust seasonings. Add eggs and combine.
- On a parchment-lined baking tray place cauliflower mixture. Form a rectangle and press the mixture to about 1/2-inch thick and bake 20 to 25 minutes or until golden brown.
- Sprinkle more cheese on top and bake until melted. Remove, cut into serving pieces and serve.