Amazing Cheesy Cauliflower Breadsticks Recipes

CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 450 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.
• First in microwave safe bowl, cook cauliflower rice for 10 minutes. Let it cool.
• If you don't have microwave, cook cauliflower rice on stove top on very low heat for few minutes, ensuring you do not brown cauliflower rice.
• I highly recommend you to wring out all the liquids out by placing cooled riced cauliflower in kitchen towel, squeeze and twist all the liquids out.
• To dry cauliflower mix, add minced garlic, salt, pepper, oregano, eggs and cheese (2 cups mozzarella and ½ cup cheddar). Mix until everything comes together.
• Line up baking tray with parchment paper(not butter paper). And to be sure that cauliflower breadsticks don't stick, spray parchment paper with cooking oil.
• Separate the mixture into equal portion depending on how big or how small breadsticks(or cauliflower pizza base) you prefer to make. Form a rectangle of approximately 9" x 7" using hands. Press down the dough to form even level rectangular shape and using a rubber spatula straight the edges.
• Bake in pre-heated oven at 450 F for about 18 to 25 minutes or until you begin to see golden brown top on cauliflower breadsticks.
• Remove from oven once it begins to brown. Then sprinkle some more mozzarella and cheddar(if you prefer). Sprinkle some oregano as well. Place it back in oven and bake for another 5 minutes, until cheese melts.
• Note - You can broil once cheese melts for 5 minutes to get golden brown top.
• Slice it up into rectangle sticks and serve immediately with marinara sauce for best experience.
• You can also freeze the breadsticks tightly wrapped in plastic, for up to 1 month. Thaw on a counter or in a microwave.

CHEESY LOW CARB CAULIFLOWER BREADSTICKS RECIPE

Steps:

• Place the riced cauliflower in a microwave safe bowl. Microwave on high for 10 minutes (or steam on the stove), until softened. Set aside to cool.
• Meanwhile, preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
• While the cauliflower is cooling, pulse the hemp seeds in a food processor, until smooth.
• Add the eggs, garlic, sea salt and black pepper. Process again until smooth.
• When the cauliflower is cool enough to handle, transfer it to a tea towel and squeeze tightly several times to drain as much water as possible. You should get close to a cup of moisture out.
• Add the drained riced cauliflower to the food processor. Process until smooth.
• Transfer the "dough" onto the lined baking sheet. Spread into a rectangle, about 1/3 inch thick. (Mine turned out to be 12x8 in (31x20 cm), but the size will vary depending on the size of your cauliflower head - the thickness is the important part.)
• Bake for 13-18 minutes, until the top is firm and starting to get golden.
• Brush the top with melted butter. Sprinkle shredded mozzarella on top, then bake for 5-10 more minutes, until the cheese is melted. If desired, you can place under the broiler to brown the cheese.
• Cool slightly, then cut lengthwise in half, and then cross-wise into 1-inch wide strips, to form 24 breadstick shaped rectangles total.

CHEESY KETO CAULIFLOWER BREAD STICKS

Steps:

• Remove the base or leaves and cut cauliflower into florets. Rice cauliflower by using a food processor. Cook for about 8 to 10 minutes, you can use a microwave or a toaster oven. Allow to cool.
• Pre-heat oven at 450F.
• Once riced cauliflower has cooled, place in a kitchen towel and strain the liquid. Transfer to a mixing bowl.
• Season cauliflower with sage, oregano, thyme and mustard seed. Mix well.
• Season egg with ground black pepper. Pour beaten egg, 3 tablespoon cheese and combine with seasoned cauliflower. Allow for eggs to set at the bottom of the bowl and spoon the excess eggs out.
• In a greased baking sheet, spread cauliflower until about 1/4 inch thick, rectagular shape.
• For the heart-shaped Cauliflower "Bread" Sticks, use a heart-shaped cookie cutter. 1/2 cup of cauliflower mixture makes about 9 heart-shaped in different sizes. Bake for about 8 to 10 minutes. Top with 1/2 cup cheese and bake in the oven for 5 more minutes or until cheese is melted and golden.
• For the remaining 1 cup of cauliflower mixture formed into a rectagular shape, bake for about 10 to 15 minutes. Top with the remaining cheese and bake for 5 to 8 minutes or until cheese is melted and golden in color.
• Cool for about 2 to 3 minutes and slice with a pizza cutter.
• Garnish with freshly minced parsley. Serve with marinara sauce or with a Creamy Cheese Sauce (see note).

CHEESY CAULIFLOWER BREADSTICKS

Steps:

• Preheat oven to 425°. Process cauliflower in batches in a food processor until finely ground. Microwave, covered, in a microwave-safe bowl on high until tender, about 8 minutes. When cauliflower is cool enough to handle, wrap in a clean kitchen towel and squeeze dry. Return to bowl., Meanwhile, in another bowl, mix cheeses together. Stir half of cheese mixture into cauliflower, reserving remainder. Combine next 6 ingredients; stir into cauliflower., On a baking sheet lined with parchment, shape cauliflower mixture into an 11x9-in. rectangle. Bake until edges are golden brown, 20-25 minutes. Top with reserved cheese; bake until melted and bubbly, 10-12 minutes. Cut into 12 breadsticks. If desired, serve with marinara sauce.