- 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
Preheat oven to 180 C.
1. Place cubed parmesan cheese in and grate 3 secs/speed 9 or until finely grated. Set aside for later.
2. Place cubed mozarella and fresh herbs inand grate 4 secs/speed 9 or until finely grated. Set aside separately for later. Rinse -no need to wash completely or dry.
3. Place cauliflower in and chop 3-5secs/speed 4 or until the cauliflower is the consistency of rice.
4.Place water in . Place 'rice' in steaming basket and insert into 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 . Combine all ingredients 10 secs/ speed 4 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.
I dry my Vegetable Stock Paste in a dehydrator and when quite dry place back in 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.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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