Low Carb Cheesy Cauliflower Breadsticks

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If you know me, you know I am always on the hunt for a fun veggie recipe. This cauliflower breadsticks is now a staple in my house thanks to the incredible yumminess. You definitely cannot taste any cauliflower (not that that’s bad in my book). And its also surprisingly not too cheesy either.

For this recipe, you can either use frozen cauliflower rice OR a small cauliflower head that you’ll grate on your cheese grater. Either way, you need to cook it off for 5 minutes on your skillet or 8 minutes in your microwave. This is done to remove the liquids. After this, we also need to ring it out in a cheese cloth to get the water out.

Once you’re done with that part, you need to saute your garlic in a little bit of oil to get the flavors really poppin. You can skip this step and just add it in straight away – but I prefer it this way. You can definitely use any shredded cheese you have on hand in place of the mozzarella. The pepperoni is also optional.

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Low Carb Cheesy Cauliflower Breadsticks

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5 from 3 votes

Servings: 4

Prep Time: 20 mins

Cook Time: 45 mins

Total Time: 1 hr 5 mins

Ingredients 

US CustomaryMetric

• 1 small cauliflower
• 1 tsp olive oil
• 5 cloves garlic, minced
• 2 eggs, lightly beaten
• 3/4 tsp Italian herb blend seasonig
• 1/2 tsp onion powder
• salt and pepper to taste
• 8 oz shredded mozzarella (divided)
• 8 pepperoni slices
• Garnish: chili pepper flakes + parsley

Instructions

• Preheat your oven to 350°F. Line a 9×13" baking pan with parchment paper.
• Use a cheese grater to grate your cauliflower florets. Transfer the shreds to a large skillet and saute for 5 minutes, flipping occasionally. We want the water to evaporate but not brown the vegetable – keep the heat on medium. Transfer the shreds to a cloth to wring out any excess liquids still left in the vegetable.
• In a small skillet, add the oil and heat on medium. Add in the garlic and saute for 30 seconds to 1 minute or until fragrant.
• In a large bowl, combine the cauliflower, garlic, eggs, dried herbs, onion powder, salt and pepper to taste and 1 cup of the mozzarella cheese. Transfer the mixture to your prepared baking dish and flatten out evenly. Bake for 30 minutes. Remove and flip it over onto another slightly larger baking sheet lined with parchment. Bake in the oven for 10 minutes. Remove and top with the remaining mozzarella and your pepperoni. Broil until the cheese turns golden brown and bubbly.

Notes

You can use frozen cauliflower rice too – just make sure you cook it off as instructed or in your microwave for 8 minutes. And then don’t forget to ring it out in your cheesecloth (either way). You should have around 3.5 cups packed cauliflower rice.

Nutrition

Calories: 254kcal | Carbohydrates: 6g | Protein: 18g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 471mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 33mg | Calcium: 322mg | Iron: 1mg

Author: Stella