Mozzarella Sticks

My youngest son does not like to eat vegetables of any kind, so I have to hide them in his food.

I hide pureed, steamed spinach or organic green beans in organic chocolate pudding. I hide organic pureed carrots in macaroni and cheese.

I even hide organic sweet potatoes in homemade waffles.

After I got my Deceptively Delicious Cookbook (which I LOVE), I decided to try the recipe for Mozzarella Sticks.

The catch is that they are made with cauliflower puree.

I honestly didn't think my boy would eat them, but thankfully, he loves them!

I do have to modify the recipe some, though, because if he sees any dark pieces of anything in the "batter", he won't eat them.

"I don't like grains" he tells me.

I fixed that problem, and here's the recipe. Enjoy!

1 C whole-wheat breadcrumbs*
1 TBSP flax seed meal
1 TBSP sesame seeds (optional)
1 C shredded part-skim mozzarella
1/2 C cauliflower puree
1 TBSP cornstarch
Nonstick cooking spray
1 TBSP olive oil
1/4 tsp salt

In a bowl, toss the breadcrumbs with the flax seed meal and sesame seeds.

In a second large bowl, stir together the mozzarella, cauliflower puree, and cornstarch until well combined. Shape into eight 2x1/2-inch logs. Gently roll each log in the breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Arrange the mozzarella sticks in the pain in a single layer, being careful not to crowd them. Cook for 3 to 4 minutes, turning occasionally, until the crumb coating begins to brown. Sprinkle with salt and serve with ketchup.

*I make my own cornflake crumbs for these instead. I bought a huge bag of organic, gluten-free cornflakes and ground them in the coffee grinder. They work perfectly!