Spinach Artichoke Cheesy Cauliflower Bread Sticks

• Vegetarian
• Gluten free

• Produce

  • 1 3 cup artichoke hearts (about four
  • 1 head Cauliflower
  • 4 oz Spinach, frozen

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 Marinara sauce

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Monterey jack cheese
  • 1/2 cup Mozzarella cheese
  • 2 tbsp Parmesan cheese, grated

Found on cupcakesandkalechips.com

Description

Ingredients

• 1 head cauliflower (about 2 pounds)
• 4 oz. frozen chopped spinach, thawed
• ⅓ cup artichoke hearts (about four), chopped
• 1 large egg
• ½ cup shredded Monterey Jack cheese
• ½ cup shredded mozzarella cheese
• 2 Tablespoons grated parmesan cheese
• Salt and pepper
• Marinara sauce for serving (optional)

Directions

• Preheat oven to 450°F. Line a baking sheet with parchment paper.
• Remove the outer leaves from the cauliflower and cut it into florets. Place in a food processor and pulse until it is the consistency of rice.
• Transfer the cauliflower to a microwave-safe bowl, cover with a lid or plastic wrap, and cook in the microwave for 10 minutes. You can also steam the cauliflower.
• Allow the cauliflower to cool until you can handle it. Mix in the spinach and chopped artichoke hearts, then transfer to a kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is important, so be sure to get out all of the liquid.
• Place the cauliflower mixture in a bowl and add the egg, Monterey jack, ¼ teaspoon kosher salt and ⅛ teaspoon pepper. Mix to combine.
• Transfer the mixture to the prepared baking sheet and spread into a rectangle about 8 x 12 inches and ¼-inch thick.
• Bake in the oven 15-18 minutes until firm and set in the middle and browned on the edges.
• Remove the baking sheet from the oven, top with mozzarella and parmesan cheese. Cut into 16 sticks and separate the sticks. Return the pan to the oven and and bake another 8-10 minutes until cheese is melted and edges are browned.