Ingredients
2 c. (5 oz.) cauliflower rice
2 c. shredded mozzarella cheese
4 large eggs, divided
2 tbsp. grated Parmesan cheese
3/4 c. bread crumbs
1/2 tsp. dried Italian seasoning
1 pinch garlic powder
Kosher salt, optional
1 1/2 c. panko bread crumbs
1 tbsp. extra-virgin olive oil
1/4 c. unbleached all purpose flour
Heinz Simply Tomato Ketchup, for dipping
Heinz Natural Honey Mustard, for dipping
Heinz Kranch Sauce, for dipping
Preparation
Step 1Bring 1½ cups of water to a boil in a large skillet over medium high heat. Add the cauliflower rice and return to a boil. Reduce heat to medium, cover, and simmer until cauliflower is tender, about 5 minutes. Drain well in a colander.Step 2Scrape the drained cauliflower into a medium bowl. Add the mozzarella cheese, 2 of the eggs, the Parmesan, bread crumbs, Italian seasoning, and garlic powder. Stir until well combined (the mozzarella cheese will melt and a “dough” will form). Season with salt, if desired.Step 3Form heaping tablespoons of the “dough” into 2½-inch sticks and arrange on a rimmed baking sheet. Place in the freezer until frozen solid, about 1 hour.Step 4When the cauliflower-mozzarella sticks are frozen, preheat the oven to 400°. Set up a breading station: In a shallow bowl, add the remaining two eggs and beat; in two other separate bowls add the flour and the panko bread crumbs. Tip: If your panko crumbs are too coarse, you can break them up with your hands or a food processor for a finer texture. Step 5Coat frozen cauliflower-mozzarella sticks in flour, then dip in egg, then roll in panko, using your fingers to adhere the panko to the stick. Arrange evenly on a baking sheet and bake for about 10 minutes, watching carefully so the cheese doesn’t ooze.Step 6Serve with ketchup, honey mustard or Kranch for dipping.
Before you start, make sure to go over Cooking Together’s three most important kitchen rules for kids:1. Wash your hands, because clean hands are a chef’s best tool.2. Ask a parent or guardian before you use hot or sharp things.3. Always have fun!
