The Most Amazing (Gluten-free) Cheesy Bread- Ever

If you haven't figured it out by now, I like to try new things. Recipes, fads, styles, products- if it sounds good, I've probably tried it (or have at least thought about it). As I've shared before, I have a pretty bad intolerance of anything gluten in my diet (think: laying on the floor, fetal-position causing pains, bloating, etc). I recently stumbled upon (or I guess, pinned, would be the more accurate internet-verbage) a recipe for gluten-free cheese bread made from cauliflower. Yes, cauliflower!

This vegetable seems to be a hugely in "style" right now (or at least as much as a vegetable can be in style, I guess... haha!) and I honestly have heard the craziest foods using it as their base, with everything from pizza to ice cream (yes, really..). I recently decided to give in and give it a go as an appetizer for my family, and honestly, it was amazing. Although they were all skeptical at first, it ended up tasting amazing and was a really great alternative to the your beloved greasy, cheesy, amazing cheesey bread.


Although I initially found it off pinterest, the recipe is originally from the website "Jo Cooks" with a direct link here  (I am not taking any credit other than saying it's amazing!) I've reprinted it for convenience below, but definitely go check out her site for more yummy recipes like this :)



(**not my photo- as I explain later, I was stupid and forgot to take pictures of my own creation!) Photo credits: http://www.jocooks.com/healthy-eating/cheesy-cauliflower-breadsticks/


CHEESY CAULIFLOWER BREADSTICKS

PREP TIME
COOK TIME
TOTAL TIME
Author: 
Serves: 8
INGREDIENTS
  • 4 cups of riced cauliflower (about 1 large head of cauliflower)
  • 4 eggs
  • 2 cups of mozzarella cheese 
  • 3 tsp oregano
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • 1 to 2 cups mozzarella cheese (for topping)


Seriously, it's great. My only advice would be to be SURE you squeeze as much water as possible out of the ground of cauliflower (I formed it into a ball, wrapped it in a thin towel and squeezed as hard as I could to get all the moisture out. And then repeated with a fresh towel 2 more times). This is crucial so that your "bread" doesn't turn out soggy. Other than that, I think Jo's recipe is super simple and works great. I unfortunately didn't think to take any pictures during it (I honestly wasn't too confident in my abilities...) but trust me, it's worth it!




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