Name: CARVE American Grille - Barton Creeks Guiltless Cauliflower Cheesy Sticks Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 cups cauliflower florets (about 1 large head); 3 pieces large egg whites; 1 cup plain Greek yogurt (nonfat or low-fat); 1 cup grated Parmesan cheese; 1 cup shredded part-skim mozzarella; 3 tbs almond flour; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried Italian seasoning; 1 tsp salt; 1 tsp black pepper; 1 to taste olive oil spray (or 1 tbs olive oil); 14 oz San Marzano whole peeled tomatoes (canned); 1 tbs extra-virgin olive oil; 2 pieces garlic cloves, minced; 2 tbs finely chopped shallot (or small yellow onion); 6 leaves fresh basil leaves, chopped; 1 tsp dried oregano; 1 tsp salt; 1 tsp black pepper; 0.25 tsp crushed red pepper flakes (optional); 2 tbs grated Parmesan (for sprinkling); 1 tbs chopped fresh parsley (optional)

Method

Cauliflower Sticks

Prep and Steam

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat and lightly spray with olive oil. Cut cauliflower into medium florets and pulse in a food processor until rice-like (about 1/4-inch pieces).

Transfer riced cauliflower to a large microwave-safe bowl (or use a steamer). Microwave uncovered on high for 4–5 minutes until softened, or steam until tender but not mushy (about 6–7 minutes). Let cool for a few minutes.

Place the warm riced cauliflower into a clean kitchen towel or several layers of cheesecloth. Squeeze firmly to remove as much moisture as possible — at least 1–2 minutes of squeezing. Removing moisture is essential so the mixture will bind.

Mix and Shape

In a large bowl combine the drained cauliflower, egg whites, Greek yogurt, grated Parmesan, shredded mozzarella, almond flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Stir until a cohesive, slightly sticky mixture forms. If mixture is too wet, add 1 tbs more almond flour.

Turn the mixture out onto the prepared baking sheet and shape into a 9x6-inch rectangle about 1/2-inch thick. Using a knife or spatula, score the surface into 12 equal sticks (3 rows x 4 columns) so they can be separated after baking. Lightly spray the top with olive oil spray.

Bake at 425°F (220°C) for 18–22 minutes until the edges are golden and the top is set. At the 12-minute mark, rotate the pan for even browning.

Finish and Crisp

Switch oven to broil on high for 2–4 minutes, watching closely, until tops are lightly browned and slightly crisp. Remove from oven and let cool 3–5 minutes. Using the scored lines, separate into individual sticks. Sprinkle with 2 tbs grated Parmesan and chopped parsley, if using.

San Marzano Dipping Sauce

Cook Aromatics

While the cauliflower bakes, heat 1 tbs extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and chopped shallot and sauté for 1–2 minutes until fragrant and translucent — do not brown.

Add the canned San Marzano tomatoes (crush them by hand or with a spoon as you add), dried oregano, salt, black pepper, and red pepper flakes if using. Stir to combine.

Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 10–12 minutes to thicken and concentrate flavor, stirring occasionally. Taste and adjust seasoning.

Finish Sauce

Remove from heat and stir in chopped fresh basil. If you prefer a very smooth dipping sauce, carefully transfer to a blender or use an immersion blender and pulse briefly to desired consistency. Keep warm until serving.

Assembly & Serving

Arrange warm cauliflower cheesy sticks on a platter with a small bowl of the San Marzano dipping sauce. Serve immediately so sticks maintain their crisp edges. Offer extra Parmesan and chopped parsley at the table.

Leftovers: store cooled sticks and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat sticks in a 400°F (200°C) oven for 8–10 minutes to re-crisp.