2017 was the year of the famous cheese pull…
From pizza to grilled cheese to the cheese wheel, I would always find myself drooling all over my phone when I scrolled through any foodie’s feed.
BUT, I refuse to believe that this cheesy trend will stay in 2017. After all, I go to school in Wisconsin. We THRIVE off cheese! Cash me on state street treating myself to some cheese curds on the weekend.
As a student in Wisconsin and a citizen of America, I felt that it was my civic duty to do my part in keeping “cheesey” recipe top of mind. To ensure this trend remains active, I have found and tweaked a recipe from Delish… If you prefer extra heat, I would recommend adding extra chili flake.
RECIPE
1 medium cauliflower
2 eggs
2 tsp Garlic stir in paste
1/2 tsp oregano
1/2 tsp chili flake
salt & pep to taste
2 cups Mexican style taco cheese
1/2 cup parmesan cheese
optional : marinara sauce
DIRECTIONS
Preheat oven to 425° and grease baking sheet. Break off the green leaves from the cauliflower head. Cut the cauliflower head into pieces small enough to fit into your food processor. Process until all cauliflower pieces are cut into small pieces. Transfer to a large bowl. Mix in eggs, garlic paste, oregano, chili flake, 1 cup of Mexican cheese, parmesan, salt and pepper. Transfer dough to the baking sheet, pat the dough down, and bake for ~25 minutes.
Remove pan from oven. Sprinkle remaining 1/2 cup of Mexican cheese on top and bake for another ~3 minutes, or until the cheese is all melted. Slice and serve!
I would 10/10 recommend dipping the cauliflower bites in marinara sauce. My favorite brand is Rao’s because they have no sketchy ingredients, but the all hails approved ingredients don’t replace the taste.
LONG live the cheese pull!!
xx hails
Recipe adapted from Lauren Miyashiro’s Cheesy Cauli Bread from Delish.