Easy Cheesy Cauliflower Breadsticks
Easy Cheesy Cauliflower Breadsticks is a gluten free, lacto ovo vegetarian, and primal hor d'oeuvre. One serving contains 54 calories, 4g of protein, and 4g of fat. For 34 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 18. This recipe from The Suburban Soapbox requires cauliflower, eggs, shredded cheddar cheese, and italian seasoning. 17 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 29%. If you like this recipe, you might also like recipes such as Cheesy Cauliflower Breadsticks, Cheesy Cauliflower Breadsticks, and Cheesy Garlic Cauliflower Breadsticks (+Video).
Servings: 18
Ingredients:
1 head cauliflower, cut into florets
2 large eggs
2 tablespoons chopped fresh basil, divided
1/2 tablespoon garlic powder
1/2 teaspoon fresh ground pepper
1 1/4 cups shredded Italian blend cheese (I used a mix of parmesan, mozzarella and asiago), divided
1 tablespoon Italian seasoning
1/2 teaspoon kosher salt
1/2 cup shredded cheddar cheese
Equipment:
baking sheet
oven
food processor
frying pan
bowl
wooden spoon
Cooking instruction summary:
Preheat oven to 425 degrees and line a baking sheet with parchment. Place the cauliflower in a food processor. Process the cauliflower on low until it become fine and crumbly resembling rice. Heat a nonstick skillet over medium heat and add the cauliflower rice to the pan. Cook the cauliflower, stirring frequently, until it becomes dry and most of the moisture has cooked out. Allow to cool to room temperature in the pan. Transfer the cauliflower to a large bowl. Add the eggs, 1 cup shredded Italian Blend cheese, Italian seasoning, 1 tablespoon basil, garlic powder, salt and pepper to the bowl. Using your hands or a wooden spoon, stir until thoroughly combined. Turn the cauliflower mixture out onto the parchment lined baking sheet and pat into a rectangle approximately 1/2 inch thick. Transfer the baking sheet to the oven and bake for 12 to 14 minutes, or until golden brown and dry around the edges. Top with the remaining Italian blend cheese and the cheddar cheese over the breadsticks. Continue baking for an additional 2 to 3 minutes or until the cheese is bubbling and golden. Sprinkle the remaining basil over the breadsticks and cut into 1 1/2 inch wide strips. Serve immediately.
Step by step:
1. Preheat oven to 425 degrees and line a baking sheet with parchment.
2. Place the cauliflower in a food processor. Process the cauliflower on low until it become fine and crumbly resembling rice.
3. Heat a nonstick skillet over medium heat and add the cauliflower rice to the pan. Cook the cauliflower, stirring frequently, until it becomes dry and most of the moisture has cooked out. Allow to cool to room temperature in the pan.
4. Transfer the cauliflower to a large bowl.
5. Add the eggs, 1 cup shredded Italian Blend cheese, Italian seasoning, 1 tablespoon basil, garlic powder, salt and pepper to the bowl. Using your hands or a wooden spoon, stir until thoroughly combined.
6. Turn the cauliflower mixture out onto the parchment lined baking sheet and pat into a rectangle approximately 1/2 inch thick.
7. Transfer the baking sheet to the oven and bake for 12 to 14 minutes, or until golden brown and dry around the edges.
8. Top with the remaining Italian blend cheese and the cheddar cheese over the breadsticks. Continue baking for an additional 2 to 3 minutes or until the cheese is bubbling and golden.
9. Sprinkle the remaining basil over the breadsticks and cut into 1 1/2 inch wide strips.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
