Cauliflower is one vegetable that immediately piques my interest whenever it comes up in a recipe. It’s a vegetable that works so well with a host of other ingredients so I can’t help but take interest in how else someone has cooked it up. It’s also tasty in so many different guises: I love it as a soup (especially Rockpool’s Cream of Cauliflower with Parmesan) and the Thermo Mixtress, Tenina made an amazing dip last year at a cooking class using raw cauliflower. Versatile indeed!
I can’t say that my mother cooked cauliflower that often for family meals so I credit a Home Economics class in high school for enlightening me of this mighty vege’s goodness. Cauliflower Gratin and scone were two things I am forever grateful to have learned how to make back then! I still happily tuck into a simple bowl of creamy, cheesy cauliflower as a comfort food during winter.
The versatility of cauliflower really came to the fore with a recipe I found on Pinterest recently: Cauliflower “Breadsticks”. Thoroughly intrigued, I had a go at making it the other day and I have to say I became even more impressed by cauliflower. This recipe contained absolutely no flour (gluten free!) but the texture was amazingly bread-like. Cauliflower bread! I don’t think I cooked mine long enough to go super crispy but I quite liked the softness which reminded me of pikelets.
- ½ small cauliflower, trimmed of core
- one egg
- ¼ cup mozzarella cheese and Parmesan blend (you can just use mozzarella)
- 1 tsp dried oregano
- salt and pepper to season
- 1 tsp olive oil
- Pre-heat oven to 160C/320F (conventional ovens 180C/350F).
- Place cauliflower pieces in TMX bowl and blitz on Speed 7 for 5 seconds until cauliflower is finely chopped. Use
- Turbo a couple of times to blitz any remaining larger pieces.
- Add egg, cheese, oregano and seasoning and mix together on Speed 3 for a few second until well combined.
- Line a baking sheet with baking paper and use olive oil to grease.
You can find complete recipes of this Cauliflower Bread in gastromony.com