Cheesy Cauliflower Bites



  • 12 oz. Galbani® Thick Sliced Asiago Cheese
  • 1 cup Galbani® Grated Parmesan (about 5 ounces)
  • 1 large head cauliflower, remove the stems keeping only the florets
  • 1 small clove garlic
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 eggs, beaten
  • Nonstick cooking spray
  • Parchment
  • Marinara, for dipping
  • 1/2 tsp. salt
  • Pepper, to taste


  • Preheat the oven to 475 degrees F. Line a rimmed 9 x 13 baking sheet with parchment and coat with cooking spray.
  • Add the cauliflower florets and garlic to a food processor and pulse until cauliflower is ground.
  • Pour into mixing bowl; add Italian seasoning, red pepper, eggs, 1/2 cup parmesan, 1/2 teaspoon salt and pepper.
  • Mix until you have a doughy consistency.
  • Spread ½ the cauliflower mixture onto the baking sheet about a 1/4 inch thick.
  • Using the mozzarella cheese slices cover the entire surface of the cauliflower mixture, leaving the some space along the edges of the pan.
  • Spread the remaining cauliflower mixture over the slices of cheese creating a second layer of cauliflower mixture. Let mixture touch on the outside rim to seal in cheese.
  • Bake until the crust turns golden brown all over, 20-35 min.
  • Remove the pan from the oven and lay another piece of parchment on top of the crust. Place a second pan on top so the bottom of the baking sheet is touching the parchment. Using oven mitts hold the 2 baking sheets together and flip.
  • Peel off the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (or squares for bite size snacks) and spread the breadsticks out so they are not touching. Sprinkle with remaining 1/2 cup parmesan.
  • Bake the breadsticks for a second time, around 10-15 minutes or until the cheese is melted.
  • Let cool for 5 minutes, serve with the marinara sauce for dipping.