1 cup Classico di Napoli Tomato & Basil Pasta Sauce
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How do I make it ?
Use pulsing action to process cauliflower, in batches if necessary, in food processor until finely ground. Place in large microwaveable bowl; cover with paper towel. Microwave on HIGH 10 min., stirring after 5 min. Cool 15 min.
Heat oven to 425°F. Add Parmesan, egg, basil, garlic and half the cheddar to cauliflower; mix well. Press into 12x8-inch rectangle on parchment-covered baking sheet.
Bake 25 min. or until golden brown. Top with remaining cheddar; bake 1 min. or until melted. Cool 5 min. Meanwhile, warm pasta sauce.
Cut cauliflower mixture into 24 sticks. Serve with pasta sauce.
Kraft Kitchen Tips!
Cauliflower mixture can be prepared and pressed onto prepared baking sheet as directed. Refrigerate up to 24 hours before baking as directed. Or for longer storage, wrap tightly and freeze up to 1 month. If frozen, increase the baking time to 35 min. or until golden brown. (No need to thaw first.)
Substitute Cracker Barrel Shredded Old Cheddar Cheese for the Double Cheddar Shredded Cheese.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 2 g
Cholesterol 15 mg
Sodium 105 mg
Carbohydrate 2 g
Fibre 1 g
Sugars 1 g
Protein 3 g
24 servings, 1 stick (28 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.