Cacio e Pepe Cauliflower Breadsticks

Cacio e Pepe Cauliflower Breadsticks

Inspired by Food&Wine September 2016 Issue

Ingredients

Serves 4

1 medium head cauliflower, cut into small florets (should yield 4 cups of cauliflower rice)

2 eggs

1 cup shredded mozzarella cheese

3 teaspoons dried oregano

1 garlic clove, minced (or ½ teaspoon garlic powder)

1 teaspoon fine grain salt

1 cup freshly grated Pecorino Romano cheese

Freshly ground black pepper

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease it with vegetable oil. Set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer 4 cups of cauliflower rice to a microwave-safe dish and cover with lid. Microwave on high for 10 minutes.

Set aside to cool for a couple of minutes.

Place the cauliflower rice in a dish towel or cheesecloth and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid)

This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy breadsticks (be careful though, the cauliflower rice is thermonuclear hot!)

Add egg, mozzarella cheese, oregano, garlic, and salt. Mix well.

Spread the cauliflower mixture onto the lined baking sheet and shape into a rectangular shape.

Bake the crust for 25 minutes or until nice and golden.

Remove from the oven and sprinkle with Pecorino Romano cheese and put it back in the oven for another 5 minutes or until the cheese has melted. Sprinkle generously with ground black pepper, slice, and serve!