Cauliflower Breadsticks Recipe made with homemade or store-bought riced cauliflower, egg whites or eggs, and cheese for a low carb cauliflower bread recipe that is foolproof with step by step instructions.
- Prep Time: 7 minutes
- Cook Time: 30 minutes
- Total Time: 37 minutes
- Yield: 12 servings
- 1 large head of cauliflower (7″ – 8″ wide and 3–3.5 lbs), 6 cups riced cauliflower, or 16-18 oz bag of store-bought cauliflower rice
- 1/4 cup egg whites or 2 large eggs
- 1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
- 1 tsp Italian seasoning (dried oregano or basil)
- 1/4 tsp ground black pepper
- Pinch of salt
- Marinara sauce for dipping
- Cooking spray (I use Misto)*
Preheat stove to 375 degrees F. Wash cauliflower, eliminate external leaves, and separate into florets with a paring blade. Spot cauliflower florets in a food processor and cycle until “rice” surface. Some coarse lumps are fine.
Spot in an ovenproof heating dish (I utilized Pyrex pie dish) and prepare for 20 mins. Eliminate cooked cauliflower from the stove and move to a bowl fixed with a tea/material towel. Allow the cauliflower to chill off a spot until it is protected to contact, around 15 minutes.
Overlay the towel holding by the closures and extract the fluid from the cauliflower “ball” as hard as could be expected under the circumstances. Be tolerant and do this a couple of times until scarcely any fluid comes out. I pressed out 1 cup of fluid.
Increment broiler T to 450 degrees F. Move cauliflower to a blending bowl alongside egg whites, 1/2 cup cheddar, spice preparing, dark pepper, a spot of salt, and blend to consolidate.
Move cauliflower blend onto the heating sheet fixed with unbleached material paper. Straighten with your hands into a square shape, around 9″ x 7″ size and 1/4″ thick.
Prepare for 18 minutes, eliminate from the broiler, and top with staying 3/4 cup cheddar. Heat for an additional 5 minutes and afterward cook until cheddar turns brilliant earthy colored. Cut into 12 breadsticks and serve hot with warm marinara sauce, whenever wanted. P.S. For a lighter rendition, don’t finish off with cheddar.
Store: Refrigerate covered for up to 2 days. You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.