A flat bread made out of Romesco cauliflower struck me as really cool. It struck my mother as something a starving peasant would do during the Thirty Years’ War. That’s the difference between us, I suppose.
Inspired by something I found on Pinterest, which, by the way, I’m obsessed with, I set out to create my own version of Cauliflower Bread. It turns out to be is a lovely snack or side dish. The first thing that struck me was that it would make an excellent gluten-free Thanksgiving side dish–I can imagine it only gets better when dipped in gravy or cranberry sauce. If you happen to be someone who needs to eat more vegetables (or who has a child who needs to) this is also great for covert vegetable serving operations.
Since I am neither gluten-free, nor serving anyone who is (nor having a Thanksgiving dinner this year), and I get plenty of vegetables, I had another reason for making these. Because it is awesome that by taking a dying cauliflower from my fridge I can transform it in a matter of an hour into a flatbread-like snack. And I love awesome.
Prep Time: 10 months, 10 minutes
Cook Time: 50 months, 50 minutes
Total Time: 1 hour
Yield: 20 breadsticks
- 1.5 lbs Romesco or Regular Cauliflower
- 2 Cups (packed) Pecorino Romano Cheese (grated, if you wish)
- 2 Eggs
- 2 Egg Whites
- 1 Tbsp Garam Masala
- 2 tsp Salt
- 1 tsp Red Pepper Flakes
- 1 Tbsp Olive Oil
- Preheat the oven to 350 degrees
- Trim the leaves from the cauliflower and grate it. The easiest way to do this is using the grating disk on a food processor. I used one entire cauliflower, stem and all, since machine was powering the grater. You may want to skip the stem if you are doing this by hand.
- Grate the Pecorino Romano (similarly, I used the food processor here. If you do not have one, you can always buy it pre-grated)
- Mix the cauliflower and the cheese together in a large bowl
- Lightly beat the eggs and egg whites together
- Add egg mixture into the cheese and cauliflower mixture
- Add the final three ingredients (spices)
- Lay down a piece of parchment paper on a baking sheet and use the olive oil to grease the parchment paper
- Dump the dough-like mix onto the parchment paper and spread as evenly as possible onto the baking sheet
- Bake for 40 minutes
- Remove from oven and flip. I found the easiest way to do this was to pull it most of the way off the baking sheet, lay down a new sheet of parchment paper and then flip it by pulling out the original sheet of paper
- Return to the oven for 10 more minutes
- Slice with a pizza cutter or knife