Cheesey Cauliflower ‘Bread'sticks
Make on Fresco
Golden, cheesy cauliflower breadsticks that deliver all the comfort of the real thing, totally gluten free, so good, and without a scrap of flour.
Don't let the name fool you, these "breadsticks" contain no bread at all! Instead, cauliflower teams up with plenty of cheese to create irresistibly golden, crispy-edged sticks that are perfect for dipping, snacking or serving alongside your favourite meals. They're a clever way to add more vegetables to the table while still satisfying those cheesy comfort food cravings. The Thermomix makes preparing the cauliflower quick and simple, leaving you with a versatile recipe that's naturally gluten free and packed with flavour.
Serving Suggestions
Serve warm with a rich marinara sauce for dipping. (You know this is literally the best combo ever!)
Pair with garlic aioli or basil pesto for a delicious snack platter.
Enjoy alongside soup instead of traditional garlic bread.
Cut into smaller fingers for an easy party appetiser.
Serve with a crisp green salad for a light vegetarian lunch.
Add to an antipasto board with olives, roasted capsicum and cured meats.
Top with extra Parmesan and fresh herbs just before serving.
Enjoy as a low-carb side with grilled chicken, steak or roasted vegetables.
Need
- 1 cauliflower cut into large florets
- 100 Grams parmesan cheese cubed
- 300 Grams mature cheddar cheese cubed
- 4 cloves garlic
- 2-3 sprigs rosemary, foliage only
- 1 eggs
- freshly cracked black pepper to taste
Do
- 1
Preheat oven to 160°C. Line a rectangular baking tray with paper and set aside.
- 2
Place cauliflower florets into Thermomix bowl, but only enough to fill the bowl to halfway. Chop 1 sec/speed 6.
- 3
Remove cauliflower ‘rice’ from bowl and place into a ceramic baking dish, removing any un-chopped pieces and returning them to the Thermomix bowl.
- 4
Repeat this process until all of the cauliflower is chopped.
- 5
Bake for 18 minutes. Cool slightly, about 15 minutes. Increase oven temperature to 220°C.
- 6
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.
- 7
Tip out the ‘dough’ remaining and repeat until all the cooked cauliflower has been squeezed dry.
- 8
Place cheeses and garlic into Thermomix bowl and mill 10 sec/speed 9.
- 9
Add rosemary and chop 4 sec/speed 9.
- 10
Add egg and pepper and stir through 5 sec/speed 5.
- 11
Remove about 1 cup of the cheese mixture and set aside.
- 12
Add cauliflower dough to the remainder and mix 10 sec/speed 4 with the aid of the spatula.
- 13
Press the mixture onto prepared tray, forming a rectangle shape as neatly as possible.
- 14
Bake 12 minutes until just golden on top.
- 15
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’.
- 16
Serve on their own with a dipping sauce, or with soup of choice.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
