Low Carb Cauliflower Breadsticks
User Reviews
4.4
Low Carb Cauliflower Breadsticks
Description
This recipe for Low Carb Cauliflower Breadsticks begins by processing cauliflower into small rice-sized pieces, which are then squeezed to remove excess moisture if needed. The riced cauliflower is combined with shredded mozzarella and Parmesan cheeses, a large egg, minced garlic, chopped fresh basil and parsley, salt, and black pepper, creating a dough that holds together well.
The mixture is spread out on a baking sheet into a rectangular shape about 9 by 7 inches and a quarter-inch thick. After an initial bake, more shredded mozzarella is sprinkled on top, then baked again until the cheese on top melts and begins to brown, creating a golden crust. After cooling, the breadstick sheet is cut into individual sticks.
These breadsticks have a mild garlic and herb flavor enhanced by the cheeses and fresh parsley and basil garnish. They offer a tender inside with a slightly crisp top crust. Served warm with marinara sauce for dipping, they make a low carbohydrate appetizer or side that fits gluten-free or keto diets.
The number of breadsticks per batch depends on cutting thickness, typically yielding about 12. It is important to manage moisture in the cauliflower to prevent sogginess and to achieve a firm structure in the breadsticks.
Ingredients
- 1 head cauliflower
- ½ cup mozzarella cheese shredded
- ½ cup Parmesan Cheese shaved, plus more for garnish
- 1 large egg
- ½ tablespoon garlic minced
- ½ tablespoon basil chopped, plus more for garnish, fresh
- ½ tablespoon flat-leaf parsley chopped, plus more for garnish, fresh, Italian
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¾ cup mozzarella cheese shredded
- marinara sauce for dipping
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Rice the cauliflower by coring the head and then cutting it into florets. Then place it in the bowl of a food processor and pulse until it is the texture of rice. (If your cauliflower seems excessively moist, squeeze the riced cauliflower in a paper towel to help remove moisture.)
- In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, Parmesan cheese, egg, garlic, basil, parsley, salt, and pepper until combined and holds together.
- Place the cauliflower mixture onto your prepared baking sheet. Spread it out into a rectangle that's about 9-inches x 7-inches and 1/4-inch thick.
- Bake for 10-12 minutes. Remove from oven and top with 3/4 cup shredded mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown.
- Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and more Parmesan cheese. Serve with your favorite red sauce and enjoy!
Notes
- The number of breadsticks per batch varies based on how thick you slice them; typically about 12 breadsticks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 2breadsticks | |
| Calories | 143kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 61mg | 20% |
| Sodium | 820mg | 34% |
| Potassium | 106mg | 2% |
| Vitamin A | 360IU | 7% |
| Vitamin C | 11.1mg | 12% |
| Calcium | 269mg | 27% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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