Preheat oven to 160°C. Line a rectangular baking tray with paper and set aside.
Place cauliflower florets into TM bowl, but only enough to fill the bowl to halfway.Chop 1 sec/speed 6.
Remove cauliflower ‘rice’ from bowl and place into a ceramic baking dish, removing any un-chopped pieces and returning them to the TM bowl.
Repeat this process until all of the cauliflower is chopped.
Bake for 18 minutes.Cool slightly, about 15 minutes. Increase oven temperature to 220°C.
Take half of the cooked cauliflower and place into the centre of a large tea towel. Squeeze all the moisture out of the cauliflower by pressing and twisting on the tea towel over a bowl. Discard or you can reserve the liquid for another use. It is the perfect vegetarian stock.
Tip out the ‘dough’ remaining and repeat until all the cooked cauliflower has been squeezed dry.
Place cheeses and garlic into TM bowl and mill 10 sec/speed 9.
Add rosemary and chop 4 sec/speed 9.
Add egg and pepper and stir through 5 sec/speed 5.
Remove about 1 cup of the cheese mixture and set aside.
Add cauliflower dough to the remainder and mix 10 sec/speed 4 with the aid of the spatula.
Press the mixture onto prepared tray, forming a rectangle shape as neatly as possible.
Bake 12 minutes until just golden on top.
Sprinkle with remaining cheese mix and return to the oven for a further 10-12 minutes until golden and sizzling on top. Cool at least 15 minutes before trying to cut into ‘breadsticks’.
Serve on their own with a dipping sauce (my I suggest a chunky tomato sauce) or with soup of choice.