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Cauliflower Breadsticks Two Ways

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Ingredients Method

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
  • 1/4 cup olive oil
  • 1/4 cup chopped parsley
  • 1/2 teaspoon salt
  • 2 tablespoons tomato paste

Method
 

  1. Defrost riced cauliflower and use towel to squeeze dry
  2. Add to bowl and mix with eggs, 1/2 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