Cheesy Cauliflower Breadsticks Recipes

CHEESY KETO CAULIFLOWER BREAD STICKS

Steps:

• Remove the base or leaves and cut cauliflower into florets. Rice cauliflower by using a food processor. Cook for about 8 to 10 minutes, you can use a microwave or a toaster oven. Allow to cool.
• Pre-heat oven at 450F.
• Once riced cauliflower has cooled, place in a kitchen towel and strain the liquid. Transfer to a mixing bowl.
• Season cauliflower with sage, oregano, thyme and mustard seed. Mix well.
• Season egg with ground black pepper. Pour beaten egg, 3 tablespoon cheese and combine with seasoned cauliflower. Allow for eggs to set at the bottom of the bowl and spoon the excess eggs out.
• In a greased baking sheet, spread cauliflower until about 1/4 inch thick, rectagular shape.
• For the heart-shaped Cauliflower "Bread" Sticks, use a heart-shaped cookie cutter. 1/2 cup of cauliflower mixture makes about 9 heart-shaped in different sizes. Bake for about 8 to 10 minutes. Top with 1/2 cup cheese and bake in the oven for 5 more minutes or until cheese is melted and golden.
• For the remaining 1 cup of cauliflower mixture formed into a rectagular shape, bake for about 10 to 15 minutes. Top with the remaining cheese and bake for 5 to 8 minutes or until cheese is melted and golden in color.
• Cool for about 2 to 3 minutes and slice with a pizza cutter.
• Garnish with freshly minced parsley. Serve with marinara sauce or with a Creamy Cheese Sauce (see note).

CHEESY LOW CARB CAULIFLOWER BREADSTICKS RECIPE

Steps:

• Place the riced cauliflower in a microwave safe bowl. Microwave on high for 10 minutes (or steam on the stove), until softened. Set aside to cool.
• Meanwhile, preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
• While the cauliflower is cooling, pulse the hemp seeds in a food processor, until smooth.
• Add the eggs, garlic, sea salt and black pepper. Process again until smooth.
• When the cauliflower is cool enough to handle, transfer it to a tea towel and squeeze tightly several times to drain as much water as possible. You should get close to a cup of moisture out.
• Add the drained riced cauliflower to the food processor. Process until smooth.
• Transfer the "dough" onto the lined baking sheet. Spread into a rectangle, about 1/3 inch thick. (Mine turned out to be 12x8 in (31x20 cm), but the size will vary depending on the size of your cauliflower head - the thickness is the important part.)
• Bake for 13-18 minutes, until the top is firm and starting to get golden.
• Brush the top with melted butter. Sprinkle shredded mozzarella on top, then bake for 5-10 more minutes, until the cheese is melted. If desired, you can place under the broiler to brown the cheese.
• Cool slightly, then cut lengthwise in half, and then cross-wise into 1-inch wide strips, to form 24 breadstick shaped rectangles total.

CHEESY CAULIFLOWER BREADSTICKS RECIPE

Steps:

• Preheat the oven to 350F. Line an 8 by 8-inch or 9 by 9-inch baking dish with parchment paper. Spray the parchment paper with olive oil cooking spray.
• If you're making your own cauliflower rice, use a cheese grater to grate fresh cauliflower.
• Put the cauliflower rice in a large microwave-safe bowl and microwave for 8 minutes on high. Cool slightly.
• Meanwhile, heat a small skillet over medium heat. Add the olive oil and once hot, add the garlic. Cook until fragrant, about 1 minute, stirring constantly. Remove from the heat.
• To the bowl with the cauliflower, add the garlic, eggs, 1/2 teaspoon dried Italian herb seasoning, salt, black pepper, and 3/4 of the shredded mozzarella. Stir to combine.
• Spread the cauliflower mixture into the bottom of the prepared baking dish, spreading it out evenly.
• Bake until the loaf is set and starting to turn golden, about 30 minutes.
• Line a baking tray with foil, parchment paper, or a silpat liner, and spray it with olive oil cooking spray. Place the prepared baking tray on top of the baking dish and flip it upside-down, so the cauliflower loaf is now upside-down on the prepared baking tray. Bake until golden, about 10 minutes.
• Spread the remaining 1/4 of the shredded mozzarella and the remaining 1/4 teaspoon dried Italian herb seasoning on top.
• Broil a couple minutes until the cheese is melted and golden in spots.
• Cut into 8 breadsticks. Serve warm, topped with Parmesan and parsley along with marinara sauce if desired.

LOW CARB CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.
• Rice the cauliflower by coring the head and then cutting it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced cauliflower in a paper towel to help remove moisture.)
• In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, Parmesan cheese, egg, garlic, basil, parsley, salt, and pepper until combined and holds together.
• Place the cauliflower mixture onto your prepared baking sheet. Spread it out into a rectangle that's about 9-inches x 7-inches and 1/4-inch thick.
• Bake for 10-12 minutes. Remove from oven and top with 3/4 cup shredded mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown.
• Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and more Parmesan cheese. Serve with your favorite red sauce and enjoy!

CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl., Meanwhile, in another bowl, mix cheeses together. Stir half of cheese mixture into cauliflower, reserving remainder. Combine next 6 ingredients; stir into cauliflower., On a baking sheet lined with parchment, shape cauliflower mixture into an 11x9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.

CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 450 degrees F. Rinse cauliflower, remove outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. Some coarse chunks are fine.
• First in microwave safe bowl, cook cauliflower rice for 10 minutes. Let it cool.
• If you don't have microwave, cook cauliflower rice on stove top on very low heat for few minutes, ensuring you do not brown cauliflower rice.
• I highly recommend you to wring out all the liquids out by placing cooled riced cauliflower in kitchen towel, squeeze and twist all the liquids out.
• To dry cauliflower mix, add minced garlic, salt, pepper, oregano, eggs and cheese (2 cups mozzarella and ½ cup cheddar). Mix until everything comes together.
• Line up baking tray with parchment paper(not butter paper). And to be sure that cauliflower breadsticks don't stick, spray parchment paper with cooking oil.
• Separate the mixture into equal portion depending on how big or how small breadsticks(or cauliflower pizza base) you prefer to make. Form a rectangle of approximately 9" x 7" using hands. Press down the dough to form even level rectangular shape and using a rubber spatula straight the edges.
• Bake in pre-heated oven at 450 F for about 18 to 25 minutes or until you begin to see golden brown top on cauliflower breadsticks.
• Remove from oven once it begins to brown. Then sprinkle some more mozzarella and cheddar(if you prefer). Sprinkle some oregano as well. Place it back in oven and bake for another 5 minutes, until cheese melts.
• Note - You can broil once cheese melts for 5 minutes to get golden brown top.
• Slice it up into rectangle sticks and serve immediately with marinara sauce for best experience.
• You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.

LOW CARB CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.
• Add the cauliflower and garlic to a food processor and pulse until finely ground and the consistency of couscous. Transfer the cauliflower mixture to a large bowl. Add the Italian seasoning, red pepper flakes if using, eggs, 1 cup Cheddar, 1/2 cup Parmesan, 1/2 teaspoon salt and a few grinds of pepper and combine until the mixture holds together when squeezed.
• Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.
• Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.
• Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.