Monday, February 4, 2013

Cauliflower Bread Sticks

 I found the recipe for these carb-free bread sticks, and decided I had to try it. I made a lot of different recipes today and somehow managed to make mistakes on all of them. Some how  I forgot to pick up parchment paper while I was at the store; and I think that made a big difference in the way my recipes turned out. To me, the original recipe didn't have enough garlic, so if I made these again, I would probably double the garlic, or add a dash of  garlic powder. They were also thin (probably because the original recipe confused me), and didn't get very crispy (this may be because I didn't have parchment paper), and they stuck SO bad (again, parchment paper would probably fix this).  Other than that- they were very tasty.
Cauliflower Cheese Sticks
This picture is from the original website


¼of a large head of cauliflower “riced”
1tsp. olive oil
2cloves garlic, minced
1large egg (white), lightly beaten
½cup mozzarella cheese
½tsp. dried Italian herb seasoning, divided
Marinara Sauce for dipping



  • Preheat the oven to 350. Line a  loaf pan with parchment paper and spray it with cooking spray.
  • To “rice” the cauliflower, remove stems and leaves fro the cauliflower heads, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).  When you’re done, you should have about 1.5 cups lightly packed.
  •  Place the riced cauliflower into a microwavable bowl and microwave until softened (about 5 minutes depending on your microwave). There is no need to add any water.
  • While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened.
  • When your cauliflower is softened, add the garlic mixture, lightly beaten egg white, Italian seasonings, and 3/4 of the mozzarella. Stir and mix well, then spread onto your prepared pan.
  • Bake until they start to turn golden brown; about 30 minutes.
  •  Remove from the oven, flip the loaf over so the bottom side is now on top and add the remaining cheese and a sprinkle more of the Italian herb seasoning.
  • Bake for another 10 minutes or until the cheese is melted and golden.
  • Cool (until they harden slightly) and cut into pieces and serve hot or warm.




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