Every now and then, I crave a snack that’s both comforting and guilt-free—something like these cheesy cauliflower breadsticks. Imagine the cheesy goodness of a pizza, but with a fraction of the carbs! It’s like cauliflower got all dressed up for a party and brought its A-game.
Steps
- Preheat your oven to 375°F (190°C). Rinse the cauliflower, remove the outer leaves, and separate it into florets using a paring knife. Process the florets in a food processor until they resemble rice, being okay with a few coarse pieces.
- Transfer the riced cauliflower to an ovenproof dish and bake for 20 minutes to release excess moisture. After baking, move the cauliflower to a bowl lined with a clean towel and let it cool for about 15 minutes.
- Gather the edges of the towel, twist it into a ball, and squeeze out as much liquid as possible from the cauliflower. Be patient and repeat if needed until almost no liquid remains.
- Increase the oven temperature to 450°F (230°C). In a mixing bowl, combine the drained cauliflower with eggs, half of the cheese, seasonings, salt, and pepper. Mix thoroughly to form a dough-like consistency.
- Spread the cauliflower mixture onto a parchment-lined baking sheet, shaping it into a rectangle about 9×7 inches and ¼-inch thick. Bake for 18 minutes.
- Remove from the oven, top with the remaining cheese, and bake for an additional 5 minutes. Broil until the cheese is golden and bubbly.
- Let the cauliflower breadsticks cool for at least 10 minutes to firm up, then cut them into 12 pieces. Serve warm with marinara sauce, if desired.
Ingredients
- 1 large head of cauliflower, 7? – 8? wide, weighing 3-3.5 lbs (or 6 cups riced cauliflower, or 16-18 oz bag of store-bought cauliflower rice)
- 1/4 cup egg whites or 2 large eggs
- 1 1/4 cups shredded Mozzarella or Tex Mex cheese
- 1 teaspoon dried Italian seasoning, or oregano or basil
- 1/4 teaspoon ground black pepper
- Pinch of salt
- Marinara sauce, for dipping
- Cooking spray (optional, to prevent sticking)
Nutritional Values
Calories: 468kcal | Carbohydrates: 36g | Protein: 36g | Fat: 24g | Saturated Fat: 12g | Trans Fat: N/A | Cholesterol: 288mg | Sodium: 612mg | Fiber: 12g | Sugar: 12g
FAQ
- What type of cheese can I use for cauliflower breadsticks?
- You can use any cheese that melts well, such as mozzarella, Tex-Mex blend, or even Parmesan. Freshly grated cheese is recommended, and it’s important not to pack it tightly when measuring.
- Can I omit the cheese from the recipe?
- No, the cheese is crucial as it acts as a binder in the cauliflower breadstick dough. However, you can substitute with a melty dairy-free cheese if needed, and you can skip the cheesy topping if you prefer a lighter version.
- Is it necessary to spray parchment paper with cooking spray?
- While some people don’t experience sticking, others have found it helpful to spray a bit of cooking spray on the parchment paper to prevent sticking.
- Can store-bought cauliflower rice be used instead of fresh cauliflower?
- Yes, store-bought cauliflower rice is a convenient alternative and can be used in this recipe. One bag should be sufficient.
- Is it possible to freeze cauliflower breadsticks?
- Absolutely, you can freeze both unbaked and baked cauliflower breadsticks for up to three months. Ensure they are tightly wrapped and refer to the storage instructions for more details.
Tips
- Ensure Proper Drainage: Thoroughly squeeze out excess liquid from the riced cauliflower using a clean tea cloth or linen towel. This step is crucial to achieve crispy, non-floppy breadsticks. If you have a juicer, it can be used to effectively drain the cauliflower.
- Prevent Sticking: Although not everyone experiences sticking, it’s a good idea to lightly spray the parchment paper with cooking spray before adding the cauliflower mixture to avoid any potential sticking issues.
- Crispier Texture: For extra crispiness, carefully flip the partially baked cauliflower crust before adding the remaining cheese. Bake for a few additional minutes to enhance the texture before completing the recipe steps.
- Customize with Herbs and Spices: Enhance the flavor by incorporating fresh herbs like basil and oregano, or add a bit of heat with red pepper flakes or chopped jalapenos. These variations can elevate the taste of your breadsticks.
Equipment
- Food Processor – Used for ricing the cauliflower into a fine consistency.
- Pyrex Dish – An ovenproof dish for baking the cauliflower.
- Tea Cloth/Linen Towel – Used for squeezing out excess liquid from the cauliflower.
- Parchment Paper – To line the baking tray and prevent sticking.
- Cooking Spray (e.g., Misto) – To spray on the parchment paper to prevent sticking, if necessary.
- Silpat Silicone Baking Mat – An alternative to parchment paper to prevent sticking.
