Cauliflower. I will be the first to say that I don’t like it. I am NOT one that visits the veggie tray at parties, and I wouldn’t be caught dead eating a piece of cauliflower out of free will.
So when I first started to see several cauliflower crust recipes online, I was skeptical. How does one make a vegetable into a crust?
Let me re-phrase that…how does one make a vegetable into a crust, and actually make it taste like the real thing/good?
Look out the window people, because I am pretty sure that pigs are able to fly now. The impossible has been done. Vegetables have been transformed into crusts in which you place melted cheese and marinara sauce on. How is this happening? 2013 is officially the year of epic things, because that’s what this recipe is. EPIC.
Gluten-Free Cauliflower Bread Sticks:
Recipe taken from the Mom, What’s For Dinner? website.
- 1 cup cooked, riced cauliflower
- 1/2 cup mozzarella cheese
- 1/2 cup fresh parmesan cheese
- 1 egg, beaten
- 1 tsp dried oregano
- 1/2 tsp crushed garlic
- 1/2 tsp garlic salt
- olive oil
- 2 tbsp salted butter, softened
- 2 cloves garlic, finely minced
- 1/4 cup grated parmesan cheese
- 1/4 cup grated mozzarella cheese
- marinara sauce for dipping (optional)
Preheat oven to 450 degrees. Prepare your baking stone or sheet by spreading olive oil on it, and top with parchment paper. Chop cauliflower into chunks and steam until slightly softened. Place in ricer or grate (I used a food processor).
A usual large head of cauliflower produces approximately 3 cups of riced cauliflower. Either use your extras for more crust, or store it in the fridge for up to a week.
In a medium bowl, stir together 1 cup cauliflower, egg, parmesan and mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and pat into a large rectangle using your hands. (I spread mine thin, almost to the point where I thought it was too thin, but it turned out fine)
Bake the crust at 450 degrees for 15 minutes. Remove from oven.
Mix 2 tbsp butter and garlic in small bowl. Spread the butter and garlic mixture over the baked cauliflower crust and top with parmesan and mozzarella cheeses.
Place the yumminess back in the oven until the cheese is melted (2-3 minutes).
Slice and Serve (or eat nearly the entire thing on your own like I did).
It’s almost mind-boggling as to how this is so good. There are several recipes online for different versions of a cauliflower crust, and I recommend that you experiment. You will not be sorry.