A Meatless Mondays Recipe
Cheesy cauliflower breadsticks are an addictive low carb snack. They’re perfect for gluten-free or wheat sensitive people. You can serve them as an appetizer, side, hors d’oeuvre or eat them for lunch. They reheat well, so making them ahead of time for your next party is not a problem.
Many thanks to my friend, Sharon, who made these for me and shared the recipe.
Cheesy Cauliflower Breadsticks (Vegetarian)
Cauliflower (1 large head)
2 cloves garlic, minced
3/4 tsp. dried oregano
3 cups mozzarella cheese (shredded, part-skim)
1/2 cup Parmigiano-Reggiano, grated
Black pepper, freshly ground
Crushed red pepper flakes
1/4 cup freshly chopped parsley
Marinara (for dipping)
Preheat oven to 425 degrees.
Line a large baking sheet with parchment paper.
Remove cauliflower florets and place in a food processor. Process until finely ground. Transfer to a large bowl.
Whisk eggs and add to the cauliflower with garlic, oregano, 1 cup mozzarella cheese, and Parmigiano-Reggiano. Season with salt and black pepper. Stir until combined.
Divide the “dough” in half. Turn onto baking sheet, pat down and shape into two rectangular crusts. Bake until dry and golden, about 25 minutes.
Remove from oven. Top with the remaining 2 cups mozzarella. Sprinkle with crushed red pepper flakes and parsely. Return to oven and bake until cheese is melted and golden, about 8-10 minutes.
Slice into sticks with a pizza wheel. Serve with marinara for dipping.