Cheesy Cauliflower-Garlic Breadsticks
Low Carb Cheesy Cauliflower-Garlic Breadsticks looks and tastes like cheesy bread!
Every now and then I come across a recipe that I just KNOW no one else in my family will enjoy but me. OK, this may happen more than every now and then but you know where I am going with this. Sometimes you just have to make something for YOU to enjoy and not worry about anyone else. This “cheese bread stick” is a perfect example of what I am talking about. While they didn’t rave about it, they didn’t say it wasn’t good either, just that they didn’t prefer it. Yea.. you know what that means…more for me! Win-Win, if you ask me. While this cheese bread stick does have cheese, it also contains a vegetable and no flour so it is a better substitute for garlic bread. Serve them up with your next spaghetti dinner or just as a evening snack.
Cauliflower and Garlic Cheese Sticks
Ingredients
- 1/4 to 1/3 of a large head of cauliflower riced
- 1 tsp. olive oil
- 2 cloves garlic minced
- 1 large egg white lightly beaten
- 3/4 cup mozzarella cheese divided
- 1 tsp. dried Italian herb seasoning divided
- Marinara Sauce for dipping
Instructions
- Preheat the oven to 400. Line a 8" by 8"pan with parchment paper and spray it with cooking spray.
- To “rice” the cauliflower, use your cheese grater to grate it or toss it in a food processor and pulse till "riced". When you’re done, you should have about 1.5 cups lightly packed.
- Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (DO NOT add any water).
- While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened.
- Add the garlic mixture to the softened cauliflower and mix in the lightly beaten egg white, 1/2 tsp of the Italian seasonings, and 1/2 cup of the mozzarella. Stir and mix well, then spread onto your prepared pan. It will be a thin layer.
- Bake until it just starts to turn golden brown; about 20 - 30 minutes, depending on your oven.
- Remove from the oven, flip the loaf over so the bottom side is now on top (remove parchment paper) and add the remaining cheese and a sprinkle with the rest of the Italian herb seasoning.
- Bake for another 10 minutes or until the cheese is melted and golden.
- Cool (until they harden slightly) and cut into pieces and serve hot or warm.
- Serve with marinara sauce, if desired.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
I am going to give this a try. Sounds delicious.
Thanks for sharing. Love trying new recipes for vegies.
Thanks
Hope they turned out great for you! Thanks for visiting!
I tried this in a glass dish and it didn’t get hard at all. I’m a little disappointed because my daughter said it smelled better than it tasted and it didn’t get solid enough to dip in the sauce. I will try it again, in a metal pan and let it cook a little longer. I’m willing to try. Is it really necessary to use the spray?
I’m sorry the recipe didn’t work out for you. I have not used a glass pan with this recipe. I have only used a metal baking pan with the parchment paper and nonstick spray. The
“breadsticks” will not harden like a normal breadstick would. They do harden some though. I used the spray because otherwise they do tend to stick in the pan.
This turned out AMAZING!! We had it with the Rao’s marinara sauce. Next time I’ll add onions and italian sausage ☺️ So satisfying.