1/2 cup plus 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
1/4 tsp freshly ground black pepper
Pinch of salt
Marinara sauce for dipping
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.
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 x
7 size and 1/4 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
Storage Instructions. Refrigerate covered for up to 2 days. You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month.
Originally Submitted
3/20/2015
0 Out of 5 from
0 reviews
You can add this Cauliflower Breadsticks recipe to your own private DesktopCookbook.