I should rename this series to “Lonely Girl Eats Club” because, let’s face it, that’s what’s up these days.
Since moving, I haven’t really done a lot of serious cooking. This is for a couple of reasons. One, I did a lot of my more serious cooking for Napkin and the other is because I am missing the part of my brain that gives you any portion control.
One night, in the middle of an Amy’s Frozen Pizza (how cliche) I decided to stop feeling guilty about all of my pizza cravings and get a little creative. Enter: the internet.
I ran across this recipe a few months ago and decided to store it away for my next guilt-ridden diet. So here we are! I changed a few of the details of this recipe but it’s still pretty straight forward. I’ll share my own results after the recipe!
Cheesy Cauliflower Bites (#BYTEZ)
1 Head Cauliflower
1 1/2 cup Parmesan Cheese
1 egg slightly beaten
2 TB Italian Seasoning
1/2 TSP Minced Garlic
Coarsely chop the head of cauliflower into little pieces. Using a food processor, process the cauliflower into a rice-like texture. Bring one cup of water to a boil in a pot. Add cauliflower, cover and let boil (softening the cauliflower) for four to five minutes. Be careful not to let the steam pop you in the face the way it did me. #danger. After boiling, scoop the cauliflower into a kitchen towel and wrap tightly. This is important for the baking process, so that the “crust” is crunchy. If you can, squeeze excess water out of the kitchen towel– but be careful because the water is hot. #danger.
Add dried cauliflower mixture to a large bowl and mix with 1 cup of the parmesan cheese and other ingredients. I added a little extra italian seasoning and some coarse ground black pepper but it’s not necessary. After mixing, pour mixture onto a 81/2 by 11 oiled baking sheet. I used my hands to pat it down into a flat layer.
Bake at 425 degrees for 20 to 30 minutes- basically until the “crust” is brown. Once brown, take the baking sheet out, sprinkle the extra parmesan and let bake for another 3 to 5 minutes until cheese is melted.
(Ahem. Please excuse the corner that I couldn’t wait to eat from the bottom of this. Ahem.)
Voila! I took mine off of the baking sheet immediately after it came out of the oven and was really impressed with how well it kept its shape.
Cut into “breadsticks” and enjoy with your favorite pizza dipping sauce! Or! Go crazy with, I don’t know, a yogurt dip or a tomato chutney! Can you add extra cheese? Yes. There’s about 150 calories in an ENTIRE head of cauliflower so go nuts.
*****NOTE***** The original recipe calls for 1 cup mozzarella and 1/2 parmesan. I happen to really like the sharpness of parm which is why I only used that. If you want a milder taste that’s closer to forreal pizza– then use mozzarella.
GOOD EATS, BOO!