November 19, 2012

Cauliflower Garlic Bread

Flour: flower :: all-purpose flour: cauliflower.

How's that for a SAT flashback?

Now that I threw out a lame analogy, I owe an explanation.  You can use cauliflower to make garlic bread--sans regular flour.  And, cauliflower garlic bread actually tastes like garlic bread!  I managed to fool a few people into thinking it was the real McCoy garlic bread.

By ricing the cauliflower, you have your makeshift "flour."  The cauliflower is seasoned with the traditional Italian spices, and then you use an egg to bind the cauliflower mixture together.  The garlic, cooked on the stove, has a richer flavor.  You could mix some Italian cheese into the mixture before baking, and because you can never have enough cheese, you can also add some cheese to the "breadsticks" before broiling.  I did half of a batch with cheese and half without.

This is a yummy way to get in another vegetable serving.  Enjoy!

Cauliflower Garlic Bread
Yields 4 servings

1/4 head of cauliflower (about 5 1/2 oz.)
2 tsp. extra virgin olive oil
3 cloves garlic, minced
1 egg, lightly beaten
1/2 tsp. oregano
1/4 tsp. parsley
1/4 tsp. basil
1/4 tsp. salt
1/4 tsp. pepper
Mozzarella or parmesan cheese, grated (optional)

Using a food processor or cheese grater, grate cauliflower so that you have approximately 1 1/2 cups of riced cauliflower.  Put the cauliflower into a microwave-safe bowl and microwave (uncovered) for 10 to 15 minutes, stirring occasionally.  (Note: you will not need to add water.)  After the cauliflower has cooked, allow it to cool slightly.

While the cauliflower is being cooked in the microwave, heat the extra virgin olive oil in a large skillet with the minced garlic.  Cook until fragrant for about a minute.

After the cauliflower has cooled, add the garlic, egg, any desired cheese, seasonings, and the salt and pepper.  Stir to combine, and then spread it in the prepared pan.

Bake until the cauliflower begins 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 loaf pan and carefully flip it over onto the lined baking sheet (so that the bottom is on top).  Continue baking until golden, about 12 minutes.

Preheat the broiler.  Cut the loaf cross-wise into 1 1/2 inch pieces in width.  Slightly separate the pieces, and add any desired cheese on top.  Broil for a few minutes until the cheese is melted and golden.

Source: Adapted with modifications from An Edible Mosaic

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