Coming up with original recipes isn’t my forte. Using what I have and riffing on / tweaking other people’s recipes is. Enter Recipe Reviews – where I tackle recipes from blogs I follow, pins I like, magazines that are piling up and cookbooks I most likely borrowed from the library.
If you’re a sailor, you’d feel right at home in my kitchen while I try new recipes. Maybe one day I’ll film it for a laugh. TV cooking shows make it look so easy, but my reality is a little messier. Hence why I forgot to take any photos of this effort. #blogfail
This past Sunday, I made cauliflower breadsticks from Oleana found on ifoodreal.com. In the end, they were delicious, but during the process, it was very WTF. In hindsight, it wasn’t as hard as I was making it. Here’s how it went down:
Note: See the original recipe for solid steps, tips, amounts, etc. This is a broad overview of my process the first time I attempted this recipe. She made it multiple times before posting and provides very good tips.
Step 1: Turn a head of cauliflower into a rice-like texture in a food processor.
- Easy enough…if you chop that head into small, small, smaller pieces to begin with. I did my head in two batches. The first batch was large florets and stalks. WRONG! It took much longer. I would have mush parts and whole florets still. There was a lot of opening and scrapping. Chop those suckers up! I did this for the second batch, and it took half the time or less and required much less start & stop. As for the rice texture, it’s a fine line between rice-like and mush. My definitely ended up on the side of mush, which in the end worked out ok for me.
Step 2: Cook rice-like cauliflower in the oven for 20 min.
- Success! I can place a pan in a hot oven.
Step 3: Remove cauliflower from the oven and let cool before wringing all the water out of it with a linen dishcloth.
- This step was entertaining (see paragraph 2 and use your imagination) because I misread it and didn’t let the cauliflower cool first. Hot, steamy, feet-smelling water all over my hands. It took some effort to wring it out, but with some assistance from the wall of my sink, I think I did an ok job. Her recommendation for a linen dish cloth over cheesecloth is a good one BTW. You really twist the material a lot.
Step 4: Add seasonings, cheese and egg whites. Mix.
- I just used two whole eggs because I had nothing to do with two yolks and didn’t want to waste them. Also, you should probably check that you have seasoning before you begin this recipe. Turns out, I’m down to Indian spices, wasabi, garlic powder & dill (in addition to S&P, which doesn’t count). In went a heavy dose of garlic powder and hope.
Step 5: On a parchment lined baking sheet, flatten mixture to roughly some thin size.
- Done! And I trimmed the edges of the parchment because I had visions of my gas oven going up in flames from draping parchment paper. I don’t know that that could happen, but I did not want to find out.
Step 6: Bake for 20 minute.
Step 7: Pull out, top with cheese and bake 5 more minutes.
Step 8: Let cool a bit. Slice and enjoy with marinara!
Overall assessment: The burning sensation on my hands nearly lasted longer than the food did. It was filling & yummy. It also made a good lunch the next day, although it did make my office smell a bit weird. Also, rinsing the towel you use to wring the water out of the cauliflower is not enough; throw it in the wash fairly quickly. It will smell and will make your sink smell and will make you think the trash or the dog smells until you realize it’s the rinsed, though still gross, dish cloth in your sink. The lesson of all this is that you should probably read a recipe – really read, not scan – before starting it. Lesson learned? Probably not.
Until next time, enjoy your kitchen adventures!