Cheesy Cauliflower Breadsticks

 Low-carb breadsticks made with a cauliflower crust that tastes just like the real deal. Plus, they are easier to make than regular homemade breadsticks.

cheesy-cauliflower-breadsticks

Few things get me as excited as Pizza Night. Not only do I love eating pizza, but I enjoy the whole process of making it as well. While I have yet to master the throw-your-pizza-up-in-the-air-and-catch-it technique, I am pretty sure I’ve figured out how to make homemade pizza just the way we like it. We are traditionalists when it comes to pizza. A simple pepperoni or Hawaiian pizza made with a thin crust has our names written all over it.

cheesy-cauliflower-breadsticks

And my Type A personality loves being in control of all aspects of the pizza-making process as well. While my hubby’s side of the pizza usually has just a couple of pieces of shredded cheese because of his lactose sensitivity, mine is loaded with the good stuff. Lots and lots of stringy and melted deliciousness.

cheesy-cauliflower-breadsticks

Now I don’t like to mess with our beloved pizza recipe (which I will share sometime soon) and am hesitant to trying a new one, but I’d always been intrigued by cauliflower crusts. I happened to be in the mood for a slice of pizza on my day off last week and I couldn’t have asked for a better opportunity to give it a try.

Since I only wanted cheese for my topping, I went a step further and turned my pizza into breadsticks and dipped them in a yummy marinara sauce. You can totally use this recipe as a regular pizza crust and top it with anything your heart desires.

cheesy-cauliflower-breadsticks

One of the best things about this crust is (besides the fact that you can eat the whole thing by yourself without feeling guilty) is the fact that this homemade version takes less time than making traditional pizza or breadsticks from scratch. There’s no need to wait for the dough to rise and you’ll be able to save some elbow grease since you don’t have to knead nothing.

cheesy-cauliflower-breadsticks

When I pulled these breadsticks out of the oven I was surprised that some of the edges had turned crispy and brown. Just like regular breadsticks.

I am positive that the unbelievable and pizza-like texture is largely due to extracting as much of the liquid out of the cauliflower as possible. After roasting the cauliflower in the oven it is important that you wring out as much of the liquid as you can. I am talking about the details in the recipe below, but wanted to emphasize that step.

cheesy-cauliflower-breadsticks

Don’t be like me and wait far too long to make these, friends. You will not be sorry.

These Cheesy Cauliflower Breadsticks have everything you could want and so much more.

Cheesy Cauliflower Breadsticks
Serves 6
Low carb and low calorie breadsticks that won't make you feel deprived. You will be fooled by how great they taste and won't know that these are made out of cauliflower and are actually good for you!
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Ingredients
  1. 1 large head cauliflower
  2. 1/4 cup egg whites or 1 large egg
  3. 1 1/2 cups shredded Cheddar cheese, divided
  4. 1 teaspoon Italian seasoning
  5. 1/4 teaspoon black pepper
  6. 1/4 teaspoon salt
  7. Marinara sauce for dipping
Instructions
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat liner.
  2. 1. Wash and clean cauliflower and cut into florets. With the help of a food processor, shred cauliflower until it forms a rice like texture. Be careful not to over process the cauliflower or it turns to mush. It's fine if a couple of bigger chunks remain.
  3. 2. Put cauliflower into a baking dish (like a casserole dish) and bake uncovered for 20 minutes. Remove from the oven and let stand for 10 minutes or until safe to handle.
  4. 3. Place roasted cauliflower in the middle of a tea towel, fold it by the ends and form a ball. Now squeeze out as much of the liquid as you can. Approximately 1-1 1/2 cups or until it becomes too hard to squeeze out more.
  5. 4. Increase oven temperature to 450 degrees F. Place cauliflower along with egg whites, 1/2 cup shredded cheese, Italian seasoning, pepper, and salt in a medium bowl. Stir until well combined.
  6. 5. Transfer mixture to the prepared baking sheet and shape into a rectangle or circle, about 1/4-inch thick. Place in the oven and bake for 18 minutes. Remove from the oven, sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted and sides start to turn golden and crispy. Cut into breadsticks and serve with marinara sauce.
Notes
  1. Breadsticks are best when enjoyed immediately, but can be kept in the freezer for up to 1 month.
Adapted from ifoodreal
Adapted from ifoodreal
Deliciously Yum! http://deliciouslyyum.com/

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Comments

  1. Insanely good looking! I have seen ifoodreal’s and have that pinned and am now pinning these!

  2. It’s like you knew I was trying to avoid gluten and made these just for me! Can’t wait to whip these babies up!

  3. You guys are killing me with this one! Cauliflower? Cheese? Two of my favorite things in life and I seriously need to make these. Like now.

  4. I love this idea Kathi!! I’ve had cauliflower pizza crust, but why didn’t I think of breadsticks?? SO YUMMY!

  5. These look so cheesy and tempting! I’ve seen the cauliflower crust around before, but it never looked all that appealing to me until now. I love the idea of dipping these cheesy bread sticks in marinara sauce! Pinning ๐Ÿ˜‰

    • You gotta have marinara sauce when eating breadsticks. Thank you so much, Allie. Hope you try it sometime – you’ll be amazed how yummy a cauliflower crust is. I know I was!

  6. Wow, these look delicious! Super cheesy and a cauliflower crust…I’m in ๐Ÿ˜€

  7. These sound great! I need to make these and trick my husband ๐Ÿ™‚

  8. I have GOT to get on the cauliflower crust train. These look amazing! Though I’ll be watching for your homemade ‘za recipe too.

  9. Holy YUM! I can’t stand how cheesy and golden these breadsticks look! I have so got to try cauliflower breadsticks and I think you just convinced me. Pinning these gorgeous things! ๐Ÿ™‚

    • I am so glad to hear that, Sarah!! Thanks for sharing – I hope you’ll like them. You really can’t go wrong with this cheesy deliciousness ๐Ÿ™‚

  10. These breadsticks look fantastic Kathi! Love the idea of using cauliflower in here – I’ve seen them for pizza crusts but never breadsticks – pure genius girl ๐Ÿ™‚

  11. I have always wanted to try a cauliflower crust. I think you have convinced me! Pizza night is one of my favorites nights, too…and I imagine it’s even better with these cheesy breadsticks!

    • You should definitely try it sometime, Ashley. I was a skeptic myself, but I’m so glad I didn’t wait any longer. They are seriously amazing. Hope you have a great night!!

  12. Oh. My. Goodness. These make me want to get out of my pajamas, head over to the grocery store and make (and eat) every. Last. One. Totally serving these for a happy hour I am hosting this weekend! Oh wait….then I’d have to share….

    Plan B…..

  13. Just wanted to let you know that Kraft Naturals and Cabot cheeses are naturally lactose free. My loving hubby is also absurdly lactose sensitive and this news changed his life. Can’t wait to make these, I know we will both love them! Thanks!

  14. Becky Tucker says:

    Wondering how these would be with garlic to have in place of garlic bread? I bet they would be amazing!

  15. Can I use any other cheese instead of cheddar like Parmesan?

  16. I don’t usually comment on a recipe but I had to come back and say this
    recipe is a real keeper. One can also “tweek” it by changing the cheeses
    or adding Sriracha for a little heat !

  17. Delicious AND healthy! Great way to satisfy my carb cravings ๐Ÿ™‚

  18. made this (sort of) this evening. I don’t recommend making while trying to help two kids with homework and fixing the rest of your supper. I messed up the directions. Grrrr…. But on the bright side it really didn’t seem to matter in the end and the kids REALLY liked them. That says a lot since my girls pretty much hate everything. I used mozzarella instead of cheddar. Threw in an extra egg in hopes of fixing my earlier mistake-didn’t hold out any cheese to put on the top and the mixture just didn’t seem like it would hold up. Worked great! It’s a keeper. Thanks!

  19. Must be delicious!!! I’m going to do this one. Greeting and thanks from Italy : )

    PS: I don’t know though, what “italian seasoning” could be…… :$

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