I love cauliflower. I remember how excited I was to find that you could make pizza bread sticks, crust, and tator tots with it. It took me a bit to convince my dad to buy some though as cauliflower was, for some reason, one of those foods that we never ate. After some cauliflower soup, however, that attitude changed. Anyway, I wanted to use the basis of the cauliflower breadsticks recipe to make my own- and a little more unique- type. Turns out it was a success! Everyone liked this recipe and wished that I had tripled it (as did I). And when my brother likes something, you know it’s good.
1 cup fresh and uncooked riced* cauliflower
1 cup fresh arugula
1/2 cup mozzarella cheese, shredded
1/2 cup provolone cheese, shredded
1/2 tbsp garlic powder
1 tbsp pine nuts
*In order to make riced cauliflower, simply place raw cauliflower florets in a food processor and pulse until cauliflower resembles rice.
Preheat the oven to 350 degrees. Spray a 9 x13 loaf pan with cooking spray. Place parchment paper in loaf pan (make sure the parchment is long enough that it hangs over the sides of the loaf pan-this is important for later). In a food processor, pulse together the riced cauliflower, arugula, cheeses, and garlic powder until the arugula is chopped into small pieces. Transfer mixture to a bowl and add and mix in egg and pin nuts. Pour mixture into the loaf pan and bake for 30 minutes. Take “bread” out loaf pan by holding the parchment paper and flip it onto a greased baking sheet. Set the oven for 450 degrees and bake for 12 more minutes. Before serving, cut “bread” to the desired size and shape.
I recommend at least doubling this recipe!