Cheesy Garlic Cauliflower Breadsticks
Introduction
A delicious cauliflower breadstick recipe that is a low-calorie option to real bread.
Ingredients
1 cup cooked, riced cauliflower
1/2 cup shredded reduced fat mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
For Topping:
2 tablespoons softened light butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 cup grated reduced fat mozzarella cheese
*Optional Marinara sauce for dipping
1/2 cup shredded reduced fat mozzarella cheese
1/2 cup Parmesan cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
For Topping:
2 tablespoons softened light butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese
1/4 cup grated reduced fat mozzarella cheese
*Optional Marinara sauce for dipping
Directions
Preheat oven to 450 degrees.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Bread:
Spray your baking stone or sheet with PAM and top with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle
Bake at 450 degrees for 15 minutes.
Remove from oven.
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.
Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!
Serving Size: 1/4 of recipe
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Bread:
Spray your baking stone or sheet with PAM and top with parchment paper.
In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.
Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle
Bake at 450 degrees for 15 minutes.
Remove from oven.
Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.
Place back in the 450 degree oven until all cheese is melted.
Slice and Serve!
Serving Size: 1/4 of recipe
Number of Servings: 4
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