Cauliflower Breadsticks is a low carb alternative to satisfy your bread cravings! Made from either homemade riced cauliflower or even easier, store-bought cauliflower rice (fresh or even frozen!) and smothered with cheese!
Course: Side Dish
Keyword: cauliflower, gluten free, low carb
Author: Jennifer Fishkind
2medium heads cauliflowerabout 3 pounds - enough to make 8 cups riced cauliflower
½cupshaved parmesan cheese
1 ¼cupItalian cheese mix
2cupsshredded mozzarella cheese
1 to 1 ½teaspoonsgarlic salt
Preheat the oven to 425º. Prepare a sheet pan or cookie sheet with either a baking mat or parchment paper.
FRESH HEAD OF CAULIFLOWER: prepare your riced cauliflower using the steps above. Place the cauliflower in a microwave-safe dish, cover with a dish towel, and microwave for 9 to 10 minutes or until soft.
FRESH or FROZEN STORE-BOUGHT CAULIFLOWER: Steam as directed on the package or until softened.
Let it cool slightly, put it in either a cotton dish towel or cheesecloth, and squeeze out the excess liquid.PRO-TIP: the key to getting your cauliflower breadsticks crispy and not soggy is squeezing as much water out as possible. The more water you can get out, the better!
In a medium to large-sized bowl, combine the cauliflower, Italian seasoning, dried basil, salt, pepper, and garlic powder. Stir. Add the eggs, parmesan cheese, and Italian cheese. Combine well.
Place the cauliflower mixture onto the baking mat. Pat it into a rectangle, using a spatula to make the sides straight. It should be ¼ to ½ inch thick.
Bake at 425º for 18 to 20 minutes, or until it begins to turn golden.
Flip over with a large spatula and sprinkle the breadsticks with mozzarella cheese, garlic salt, and parsley.
Bake for approximately 5 minutes longer.
Let cool slightly, cut with a pizza cutter or knife, and serve with pasta or marinara sauce.