Cauliflower Cheese Sticks
Low Carb, High Protein, Super Good
Originally I was going to post a recipe for a cauliflower pizza crust as mentioned in my Healthy Portabella Pizza post but then I started craving cheese sticks. And like I’ve said before, I don’t like to say no to myself very often.
But don’t worry your pretty head, I promise to post a great cauliflower pizza crust recipe very soon.
Let’s get started. I suggest reading through the few instructions before beginning. It won’t take long, I promise.
Prep time: 10 min., Cook time: 50 – 60 min. total, Makes 2 servings
Ingredients (use organic when available):
- 1 hefty cup of cauliflower rice (how-to below)
- 1 large egg or ¼ cup egg substitute
- 1 cup shredded low-fat or vegan mozzarella cheese (separated in ¾ cup and ¼ cup)
- Italian Seasoning and/or salt to taste
Preheat oven to 350 degrees.
HOW-TO make cauliflower rice. This is so easy peazy, it’s ridiculous. I took my head of cauliflower, trimmed off the big green stem and the leaves and took it to the grater.
I grated it just like cheese and it magically became cauliflower rice. So genius. I didn’t grate all the down to the stems, I just did all of the florets. If you have a food processor you can put the “rice” in it for a few pulses to make it finer. I didn’t pulse mine and I loved them just the same.
Your head of cauliflower will make way more than the recipe calls for but that’s ok because you can cover it and store it in the fridge. Trust me, you’ll be making another batch of these really soon.
Combine your cauliflower rice, your egg and ¾ cup of shredded mozzarella. If using a large egg, beat it before mixing with the cauliflower. If you use egg substitute, add away. Mix until everything is combined well.
Line a cookie sheet with parchment paper, spray with cooking spray and transfer mixture to it. It’s ok that it doesn’t cover the entire cookie sheet, the important part is that it’s about a 1/2 inch thick. Mine only covered about ½ of the sheet. Bake at 350 for 30 minutes or until set.
You’ll know it’s set when you can flip it over easily.
After the 15 minutes is up, remove from oven and cut into strips. Separate them slightly on the cookie sheet and sprinkle with Italian seasoning and salt (a little or a lot depending on your taste). Top with the remaining ¼ cup of mozzarella. Put back in oven for 10 more minutes or until cheese is melted and starting to brown.
Let cool slightly, nothing ruins an evening like a burnt tongue, ouch. Serve with marinara or pizza sauce. Pat yourself on the back for making an undercover vegetable dish the family will love. But don’t blink because these will be gone before you know it.
*Truth be told, I used a 1/2 cup of Mexican shredded cheese and 1/2 cup of parmesan because I didn’t have shredded mozzarella in the house. Fingers crossed. –Update on using the different cheese: the Mexican cheese burns faster than mozzarella so I suggest flipping them at 27 minutes then only raising the temperature to 400. Bake for another 15 minutes like the original recipe then just follow along with the rest of the original steps.
Origin of inspiration for this recipe: http://timelesstreasuretrove.com/cauliflower-cheese-sticks/