1 cup crushed corn flakes
1 tablespoon flaxseed meal
1 cup shredded part-skim mozzarella
1/2 cup cauliflower puree
1 tablespoon corn starch
1 tablespoon olive oil
In a small bowl mix cornflakes and flaxseed meal.
In a second bowl mix mozzarella, cauliflower puree, and cornstarch until well combined.
Shape into eight 2 x 1/2 inch logs.
Gently roll each log in the crumb mixture, then wrap in aluminum foil and freeze for 20 minutes.
Coat a large nonstick skillet with cooking spray over medium-high heat. When the pan is hot add the oil. Arrange the mozzarella sticks in a single layer. Cook 3 to 4 minutes turning occasionally until the coating begins to brown.
***Note: The recipe says you can't taste the cauliflower. But my husband knew right away I had slipped a veggie in it.***