Cheesy Garlic Cauliflower Breadsticks

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These cauliflower breadsticks are so delicious! Crispy on the edges, tender in the middle, and loaded with flavor, these are the perfect low-carb alternative to traditional garlic bread. Serve them with marinara sauce for dipping, and get ready for everyone to ask for seconds!

Prep Time15

Cook Time20

Total Time35

Course: Bread

Cuisine: American

Diet: Gluten Free

Servings: people

Calories: 55kcal

Author: Amanda Mason

Ingredients

For The Breadsticks

1 cup cooked cauliflower, finely chopped
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, freshly grated
1 egg, beaten
1 teaspoon dried oregano
2 garlic cloves, freshly
½ teaspoon garlic salt
2 teaspoon olive oil

For Breadsticks Topping

3 garlic cloves, minced
¼ cup Parmesan cheese, freshly grated
¼ cup mozzarella cheese, shredded

Instructions

Preheat over to 450°F.
Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft (about 15 min).
Using a knife or a chopped, finely chop.
Lightly grease a baking stone or baking sheet with a small amount of olive oil. Avoid using too much — excess oil can drip into the oven and create smoke.
In a medium bowl, stir together 1 cup of finely chopped cauliflower, egg, Parmesan and mozzarella. The, add the oregano, crushed garlic and garlic salt. Stir until well combined.
Now you are ready to transfer the batter and put it on the baking stone or sheet. Use your hands and pat out into a large rectangle. It is important to make sure your dough is not too thick.
Bake for 15 to 20 minutes, just until the tops are a light golden brown.
Take the breadsticks out of the oven and sprinkle the toppings evenly across the top while they’re still warm.
Place the breadsticks back in the oven and continue to bake until the cheese is melted.
Let the bread cool for about 15 minutes, slice and serve!

Notes

One large head of cauliflower should produce approximately 3 cups of riced (finely grained) cauliflower

Nutrition