Ingredients
- 30 g parmesan cubed
- 200 g mozarella cubed
- 10 sprigs fresh parsley, small handful
- 1 teaspoon fresh oregano
- 200 g Caulifower florets
- 700 g water
- 1 Large Organic Eggs
- ground pepper to taste, optional
- 1/4 teaspoon dried mixed herbs, optional
- --- garlic salt or dried TM vegetable stockpaste, optional
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 C.
1. Place cubed parmesan cheese in
"Closed lid" and grate 3 secs/speed 9 or until finely grated. Set aside for later.2. Place cubed mozarella and fresh herbs in
"Closed lid" and grate 4 secs/speed 9 or until finely grated. Set aside separately for later. Rinse "Closed lid" -no need to wash completely or dry.3. Place cauliflower in
"Closed lid" and chop 3-5secs/speed 4 
"Counter-clockwise operation" or until the cauliflower is the consistency of rice.4.Place water in
"Closed lid" . Place 'rice' in steaming basket and insert into"Closed lid" and steam 10min/varoma/speed 2.5. Carefully insert spatula onto steaming basket and rest the basket on an angle to drain the cauliflower.
6. Discard the water from bowl. No need to wash bowl.
7. Place cauliflower, mozarella and fresh herb mix, pepper and egg in
"Closed lid" . Combine all ingredients 10 secs/ speed 4 "Counter-clockwise operation" or until combined well.8. Pour mixture into a baking paper lined slice tray. Pressing down evenly-should be no more than about 25mm thick.
9. Bake in preheated oven 180 C for 30 mins. Should have started to brown on top.
10. Carefully remove the batter from slice tin. The baking paper can be used to lift it out. Place on a chopping board and using a pizza wheel, cut into 16 sticks. (cut down the middle of the long length, then cut into 8 across the short length.)
Increase oven temperature to 210 C.
11. Place the savoury sticks on baking paper lined pizza trays or something similar. Sprinkle with reserved grated parmesan cheese and dried herbs and garlic salt or dehydrated vegetable stock granules.
12. Return the savoury sticks to the 210 C oven and cook for another 30 mins. The sticks should become very golden and super crunchy.
13. Eat straight away or leave to cool on the tray. Delicious eaten hot, but equally delicious cold in the lunchbox or for a picnic hamper.
Tip
I dry my Vegetable Stock Paste in a dehydrator and when quite dry place back in "Closed lid" and grate on speed 9 until fine. Place in a shaker container and sprinkle on anything savoury that takes your fancy.Keep in refrigerator.
These are great as a lunchbox treat when you are looking for something a little different and less boring,but still nutritious as well. Can also be changed by adding different herbs or even some chilli.
Very managable as a finger food.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yum
Love these! We also do zucchini and carrot ones for ‘rainbow sticks’. Kids love them! Took to a BBQ, guests demolished in a few seconds!
Loved these straight out of the oven. Haven't tried them cold yet but will do tomorrow. I too will be making a double batch next time. Thanks for sharing
The cooking times were a little off but i just kept an eye on them during cooking. Flavour was nice and we really enjoyed them.
Agree with the comment about cooking times... Are these temps for a conventional oven? took mine out waaay earlier - 20 mins for the first bit, then 15 for the next
Was yummy. Better than what I expected
This is the absolute BOMB!!! I had to control myself to not eat the whole thing! Will be making again verrrrry shortly coz it wont last!
Cheers
Punks!
You can also use this as a pizza base
Not sure about your cooking times. I used lower cooking temps, but still they were well browned after 20 mins the first cook (30 mins in the recipe) and burnt to a crisp after 15 mins the 2nd cook (30 mins in the recipe). They smelled lovely and looked great, but now inedible. Shame - was looking forward to eating these.
AMAZING!! I didn't have mozzarella so I used cheddar & extra cauliflower! Wow!! Absolutely delicious!! My 1 yr old loves them too.
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