Cauliflower Breadsticks Two Ways

Cauliflower Bread Sticks

I was recently watching a breadstick food video and it really made me crave some. The only problem was that I’m really trying to eat more healthy food these days post baby. I decided to try and make cauliflower breadsticks which essentially cuts out most of the carbs but keeps the best part which is the cheese. I’m all about short cuts these days so I used frozen riced cauliflower. Besides not having to rice the cauliflower yourself, it also cuts down on the step of cooking the cauliflower before you make the crust. I made these one day this week and left it on the counter. I came back a bit later to discover that most of it was eaten. Would you need a better endorsement?

The ingredients

Prepping the bread

Spread very thin

Chop parsley

Two toppings – pesto and garlic

Spread topping very thin

Let cool a bit before slicing

Slice into sticks and serve with a dipping sauce

5.0 from 1 reviews

Cauliflower Breadsticks Two Ways

 

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Ingredients

• 2 12 oz bags of frozen riced cauliflower
• 2 eggs
• 1 cup grated parmesan
• 3 cups shredded mozarella
• 3 tablespoons pesto
• 2 cloves garlic minced
• ¼ cup olive oil
• ¼ cup chopped parsley
• ½ teaspoon salt
• 2 tablespoons tomato paste

Instructions

1. Defrost riced cauliflower and use towel to squeeze dry
2. Add to bowl and mix with eggs, ½ cup parmesan and 1 cup mozarella
3. Mix well and divide in half
4. Spread thin on 9x13 baking sheet and bake at 400 for 20 minutes
5. Mix garlic, olive oil, parsley and salt and set aside
6. Let cool slightly and spread one pan with pesto and the other with three tablespoons of the garlic mixture
7. Sprinkle each pan with one cup of mozarella and return to oven for 5-7 minutes, until top is melted and starting to crisp
8. Remove from oven and let cool slightly and then cut into sticks
9. Mix 2 tablespoons tomato paste with leftover garlic mixture and use as a dipping sauce

3.5.3226