Two more lunches to pack. Homework folders have been emptied. Permission slips, end-of-year party donations, teacher gifts - signed, purchased, delivered. And registrations for summer sports camps and leagues have been mailed. It's the end, and I couldn't be happier.
Summer break begins this week. With it brings the sudden stoppage of the many things that have kept us moving briskly since, well, the end of last July. I'm looking forward to a slower pace and a break in the routine. We haven't had time to make a summer bucket list yet, but after this week, we'll have plenty of time to explore further what great adventures we can plan for the summer.
Here's our recipe:
Wondering what else you can do with that head of cauliflower sitting patiently in your refrigerator? Why not try a batch of healthy cheesy sticks. Surprisingly tasty (especially for me, a notorious vegetable avoider), you'll get the cheesy goodness you crave delivered in a healthier, low carbohydrate package. Enjoy!
Cheesy Cauliflower Sticks
1 head of cauliflower (riced)
1 C cheddar cheese, shredded (separated)
1 tsp powdered garlic
2 green onions, white and green parts chopped (reserve 2 T for garnish)
salt and pepper
marinara sauce for dipping
Preheat your oven to 400℉. Line a cookie sheet with parchment paper.
To rice your cauliflower, grate cauliflower head on the large holes of a box grater - or cut cauliflower into florets, place into a food processor and pulse until cauliflower is reduced to the size of rice.
Place riced cauliflower into a microwave safe bowl, add 2 T of water to the cauliflower and heat on high for 1-3 minutes, or until cauliflower is soft. Pour your cauliflower onto a large square of cheesecloth, or clean dishtowel, and squeeze out as much water from the cauliflower as you can. Keep squeezing - you don't want mushy cheesy sticks!
In a large bowl, crack your two eggs and whisk. Add to your eggs your drained cauliflower, 1/2 C of your shredded cheese, garlic powder, green onions, salt and pepper. Fold all the ingredients together with a spatula until combined. Press cauliflower mixture into a large rectangle on your lined cookie sheet, about 1/4" thick. Sprinkle top with remaining shredded cheese and place into the oven for about 15-20 minutes, or until edges being to brown. Remove from the oven, garnish with reserved green onion and cut into sticks. Serve with marinara sauce and enjoy!