Recipe Review: Cauliflower Breadsticks

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 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.

  • Done!

Step 7: Pull out, top with cheese and bake 5 more minutes.

  • Done!

Step 8: Let cool a bit. Slice and enjoy with marinara!

  • Super done!

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!


Disappearing Dishes

After totally succeeding at not posting regularly, I thought I’d wow you with this collection of dishes that haven’t made the blog. See? I haven’t been lazy, just  not successful. #KeepTrying

Chicken Philly

A delicious chicken Philly with a horrible picture


A grapefruit compote that was good, which you won’t see here because I forgot to continue taking pictures.


Hinglish Pie from French Guy Cooking that I screwed up by not following directions.

Hot n Sour Soup

Yummy, sinus-clearing Hot & Sour Chicken Soup that got buried in the files before I wrote down how I made it.

Mac n Chz

Homemade mac & cheese that was not as good as it should have been. No need to make others suffer.

Stuck Pot Rice

Stuck pot rice from Mark Bittman’s old column in the New York Times. It’s phenomenal. You should make it.

Weird Pesto

Weird pesto…and not the good weird

Winey Pears

Wine poached pears. They were okay. The Cool Whip with them was banging.

In the words of Ron White, “I believe that if life gives you lemons, you should make lemonade…and try to find somebody whose life has given them vodka and have a party.” I hope you enjoyed seeing some of my lemons. Now off to find the vodka and party. =)




Guac from Relish the Feast

Guacamole is in my top 5 favorite dips, probably top 3 actually. It can be made a variety of ways, but the simplest guac is frequently the best.

Mash avocados (more than the lonely half present in my picture). Mix in chopped plum tomatoes and onion. (Green onions are great for guac if you have them.) Add a squeeze of lime juice and enjoy!


Social Food: Fiesta Week!

Travel is synonymous with summer. If, like me, you’re too broke to go anywhere exotic, bring the exotic to you – through your kitchen! Last week, I toured the flavors of Mexico, Spain, Latin America & the spicy southwest with Fiesta Week! Thanks to my penchant for pinning things, I was able to source some great recipes to make and modify.

Fiesta Week from Relish the Feast

The bonus to a food theme week: it lessens the number of grocery items you purchase and helps create a flexible menu.

Here are some ideas for celebrating your own Fiesta Week.

Mango Salsa from A Cup of Jo – I did not test my jalapeno before mixing it in, and they were wicked hot. To lessen their dominance in the salsa, I added half a can of chopped pineapple pieces (roughly 1 cup) and a small, red sweet pepper.

Pork Tenderloin with Pineapple Salsa from Nutmeg Nanny – Instead of making this pineapple salsa, I used the modified mango-pineapple salsa.

Just Like Chipotle’s Corn Salsa from how sweet it is – Again with the abnormally hot jalapeno I had. No joke, it was like squeeze your eyes and choke hot. To temper it in this salsa, I added 4 extra ounces of corn and a tablespoon of sugar. It is still pretty hot.

Patatas Bravas from Hilah Cooking

Green Mexican Rice with Corn from Pinch of Yum

To make the week even more flexible, I also made ground chicken taco meat using Tabasco, garlic powder, chili powder, paprika, salt and pepper. To make it, brown the meat, add a teaspoon of Tabasco and like 3 shakes of all the others. Stir & sniff. Add a little more of whatever you like until it smells like tacos. I usually add a little extra chili powder for good measure.

Taco Salad from Relish the Feast

Some others staples to have during Fiesta Week include olives, green onion, beans (refried or normal, black or pinto preferably), tortillas, tortilla chips, lettuce, Greek yogurt or sour cream and cheese.

Buen provecho!


P.S. Lola nearly got my salad while I was snapping away. Such a sneaker! =)

Lola Bomb