1/2 cup - 3/4 cup mozzarella/tex mex cheese, shredded
1 teaspoon italian seasoning or dried herbs like rosemary, basil and parsley
1/4 teaspoon pepper
Pinch salt
Marinara
Instructions
Preheat oven to 375 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. Place in an oven proof baking dish (I
used Pyrex pie dish) and bake for 20 mins. Remove cooked
cauliflower from the oven and transfer to a bowl lined with a
tea/linen towel (I used glass tea towel from a Dollar store, similar to
this one). Let the cauliflower cool down a bit until it is safe to touch,
about 15 minutes.
Fold the towel holding by the ends and squeeze the liquid out of
the cauliflower ball as hard as you can. Be patient and do this a few
times until barely any liquid comes out. I squeezed out 1 cup of
liquid. Second photo, from right to left- before squeezing, after
squeezing, liquid squeezed out. Increase oven T to 450 degrees F.
Transfer cauliflower to a mixing bowl along with egg whites, 1/2
cup cheese, herb seasoning, black pepper, pinch of salt and mix to
combine.
Transfer cauliflower mixture onto the baking sheet lined with
parchment paper. Flatten with your hands into a rectangle,
approximately 9 inch x 7 inch size and 1/4 inch thick.
Bake for 18 minutes, remove from the oven and top with remaining
3/4 cup cheese. Bake for another 5 minutes and then broil until
cheese turns golden brown. Cut into 12 breadsticks and serve hot
with warm marinara sauce, if desired. P.S. For a lighter version, do
not top with cheese.
Serving
Suggestions
1 breadstick= 55 calories
Originally Submitted
2/4/2015
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