The kids have the responsibility of helping to plan at least one full meal every week. The prerequisites are that it has to include two vegetables and be as paleo as possible. They do a really good job picking things out and there's very little correction we have to make to their choices. I love that they are willing to look at new recipes to find options, which exposes them to more variety of food.
Alex picked these cauliflower breadsticks out to go with our dinner, and were they ever a hit with the kids- and with me and Chris, too.
The original recipe called for using a quarter of a head of cauliflower, at which point I started laughing. There's no way I'm doing anything with just a quarter of a head of cauliflower!
I quadrupled the other ingredients (except the garlic) to make it all work, and put it in a 8×8 pan instead of a loaf pan. And once it was in the oven for about 20 minutes, I realized I'd forgotten to add the eggs.
However, the finished loaf still came out perfectly. I'm sure the eggs would have helped hold it together a little bit more, but we hardly had any trouble.
I let the square-loaf-thingy cool about 10 minutes in the pan, then lifted it out using the parchment paper and let it cool another 5 on the cutting board. I sliced the square in half, then cut slices about a half inch thick. I found out pretty quickly that slicing, laying them on their side with the help of the knife and then giving them some pressure to flatten them worked REALLY well.
We transferred them to more parchment on a baking sheet, topped with more cheese (and an additional bonus sprinkling of parmesan) and popped them under the broiler until they browned up nicely.
I'm used to using cauliflower in a heck of a lot of ways, so I thought these were delicious. I was uncertain how the kids would ultimately react, but they LOVED them.
Except for Logan, who demolished one, was working on putting a way a second, and as soon as he found out that they 'count as a vegetable' started gagging.
I was unamused.
These are a winner for everyone else, though, and we've already used leftovers for today's lunch by flattening them even more, crisping them in a pan, then topping them with tomato sauce and cheese and meat for homemade pizzas.
1 large fresh head of cauliflower
1 teaspoon olive oil
2-4 cloves garlic, grated or minced
4 large eggs, lightly beaten
2 cups mozzarella cheese, divided
2 teaspoons dried Italian herb seasoning, divided
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 400F and line a 8×8-inch loaf pan with parchment paper so that the excess paper hangs over the sides; lightly spray the parchment paper with cooking spray.
To “rice” the cauliflower, grate it on a cheese grater or process (READ: PULSE) in the food processor, about an 1/8th of the amount at a time, until it resembles grains of rice.
Put the riced cauliflower into a microwave-safe bowl and microwave (uncovered) until softened, about 6 to 8 minutes, stirring occasionally (don’t add water or anything else); cool slightly.
While the cauliflower cooks, heat the oil in a small skillet over low heat; add the garlic and cook until fragrant, about 30 seconds to 1 minute, stirring constantly; cool slightly.
To the bowl with the softened cauliflower, add the garlic, egg, 3/4 of the cheese (reserving the rest for topping later), 3/4 of the dried Italian herb seasoning (reserving the rest for topping later), and salt and pepper.
Stir to combine, and then spread in the prepared pan.
Bake until the loaf is set and starting to turn golden, about 30 minutes.
Line a baking sheet with a piece of parchment paper; use the parchment paper to lift the loaf out of the pan and carefully flip it over onto the lined baking sheet (so the bottom is on top). Bake until golden, about 10 minutes.
Preheat the broiler. Cut the loaf in half, then cut each half cross-wise into 8 pieces.
Flatten each piece to about 1/4 inch thickness, and sprinkle the remaining cheese on top, then top with the rest of the Italian seasoning.
Broil a couple minutes until the cheese is melted and golden in spots.
Serve hot or warm. (Note that if you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza.)