Cheesy Cauliflower Fingers
These are delicious dipped in a tasty tomato based sauce or salsa.
- Medium head of cauliflower
- 2 large eggs
- 2 teaspoons of minced garlic, or 2-3 garlic cloves crushed
- 1 tsp dried mixed herbs
- 3 cups shredded mozzarella (2 cups are for the topping)
- ½ cup grated parmesan
- Salt and ground pepper
- Sauce for dipping
Grate cauliflower in a food processor (or by hand).
Beat the eggs in a large bowl, add the grated cauliflower, garlic, herbs, 1 cup of the mozzarella, the parmesan and salt and pepper. Mix well – I used my hands to get it all mixed thoroughly.
Tip onto a baking paper lined oven tray and press out. It makes a whole trayful.
Bake at 220 degrees C for about 25-30 minutes, or until golden and dried out.
Remove from the oven and sprinkle the remaining two cups of mozzarella over the hot base. Place back in the oven and bake until the cheese is melted and golden, about 5 minutes.
Slice and serve hot or warm with a dipping sauce.
I love this sauce pictured, but I have only found it in the chilled section of Farro. (5.3g carbs per 100g).