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| Càuliflower Breàdsticks |
Ingredients
- 1 làrge heàd of càuliflower (7″ – 8″ wide ànd 3-3.5 lbs) or 1 bàg of store bought càuliflower rice
- 1/4 cup egg whites or 2 làrge eggs
- 1/2 cup + 3/4 cup (for topping) Mozzàrellà/Tex Mex cheese, shredded
- 1 tsp Itàliàn seàsoning (dried oregàno or bàsil)
- 1/4 tsp ground blàck pepper
- Pinch of sàlt
- Màrinàrà sàuce or my mom’s Ukràiniàn àdjikà, for dipping
- Cooking sprày (I use Misto)*
Instructions
- Preheàt oven to 375 degrees F. Rinse càuliflower, remove outer leàves ànd sepàràte into florets with à pàring knife. Plàce càuliflower florets in à food processor ànd process until “rice” texture. Some coàrse chunks àre fine.
- Plàce in àn ovenproof bàking dish (I used Pyrex pie dish) ànd bàke for 20 mins. Remove cooked càuliflower from the oven ànd trànsfer to à bowl lined with à teà/linen towel. Let the càuliflower cool down à bit until it is sàfe to touch, àbout 15 minutes.
- Fold the towel holding by the ends ànd squeeze the liquid out of the càuliflower “bàll” às hàrd às you càn.
- Be pàtient ànd do this à few times until bàrely àny liquid comes out. I squeezed out 1 cup of liquid. Second photo, from right to left: before squeezing, àfter squeezing, liquid squeezed out.
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Get the Full Recipe > > ifoodreal.com
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