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These cheesy cauliflower breadsticks are a delicious substitute for traditional breadsticks. They still have the gooey cheese and garlic seasoning that you love, but use a cauliflower crust as a substitute. They are so easy to make, low carb, and even keto-friendly!
Cauliflower Bread Sticks would be the perfect appetizer to serve ahead of this delicious Pizza Casserole. Also, be sure to complete your meal with our Simple Homemade Caesar Salad. Check out our Cauliflower Fried Rice and Cauliflower Mac and Cheese for more great cauliflower recipes.
CAULIFLOWER BREADSTICKS INGREDIENTS
You will need:
- 1½ to 2 heads of cauliflower (about 3 pounds – enough to make 8 cups of riced cauliflower)
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 3 eggs
- ½ cup shredded parmesan cheese
- 1¼ cup Italian cheese mix
- 2 cups shredded mozzarella cheese
- 1 to 1½ teaspoons garlic salt
- 2 teaspoons dried parsley
SUBSTITUTIONS AND ADDITIONS
CAULIFLOWER: You can use fresh cauliflower in this recipe, or you can opt for frozen store-bought cauliflower rice. If choosing this option, steam as directed on the package or until it’s softened.
CHEESE: Mozzarella and parmesan are the classic cheeses for breadsticks, but many other kinds of cheese could be used. You could try cheddar, provolone, or Colby jack instead. You could also use a mix of cheeses. Try one cup mozzarella cheese and one cup of cheddar cheese.
HOW TO MAKE THIS CAULIFLOER BREADSTICKS RECIPE
STEP ONE: Preheat the oven to 425°F. Prepare a sheet pan or baking sheet with either a baking mat or a piece of parchment paper.
STEP TWO: To prepare the cauliflower rice, cut the cauliflower into smaller pieces, place in the bowl of a food processor, and pulse. Work small batches at a time until the total yield is 8 cups.
PRO TIP: If you don’t have a microwave, you can cook the cauliflower first either in your oven or on the stovetop and then ricing it.
STEP THREE: Place the cauliflower in a microwave-safe dish, cover with a kitchen towel, and microwave for 9 to 10 minutes or until soft. Let it cool slightly, put it in either a cotton dish towel, cheesecloth or fine mesh strainer, and squeeze out the excess moisture.
PRO TIP: Don’t skip squeezing the liquid out as you will end up with a soggy crust if you don’t squeeze out the excess moisture.
STEP FOUR: In a medium to large-sized bowl, combine the cooked cauliflower, Italian seasoning, dried basil, salt, pepper, and garlic powder. Stir. Add the eggs, parmesan cheese, and Italian cheese. Combine well.
STEP FIVE: Turn out the cauliflower mixture onto the baking mat. Pat it into a rectangle shape, using a spatula to make the sides straight. It should be about ¼ to ½ inch thick.
STEP SIX: Bake at 425°F for 18 to 20 minutes, or until it begins to turn golden brown. Sprinkle the breadsticks with mozzarella cheese, garlic salt, and parsley. Bake for 5 minutes longer. Let cool slightly, cut with a pizza cutter or knife and serve with pasta or homemade marinara sauce.
PRO TIP: The number of breadsticks per serving will vary based on how thick or thin you cut the breadsticks.
HOW TO SERVE
Serve this amazing cheese bread on the side of your favorite pasta dishes such as our ravioli lasagna or creamy beef and shells. Adding marinara sauce for dipping is a must. You can use either a jar of sauce or try out our homemade tomato sauce.
STORAGE
Cauliflower cheese sticks are definitely best when served fresh! But if you find yourself with leftovers, here’s the best way to store them.
IN THE FRIDGE: Place your leftover cheesy breadsticks in a resealable plastic bag or an airtight container and store them in the fridge for up to 3 days. To reheat you can place the breadsticks on an aluminum foil-lined pan and place them in the oven at 425°F for 8-10 minutes.
REHEATING: To reheat using the microwave, here is a little trick. Place the leftover breadsticks on a paper plate and place the paper plate on top of a mug that’s ⅔ full of water. Then heat the breadsticks in 30-second intervals. The water will absorb the water from the crust so that it doesn’t get soggy!
IN THE FREEZER: Leftover breadsticks can also be frozen. Wrap them in plastic and then aluminum foil and place them in the freezer. To reheat, place them on an aluminum foil-lined pan and bake them in the oven at 425°F for 12-15 minutes or until they have heated all the way through and cheese is melted.
If you’re looking for a fun new recipe that is low carb, keto-friendly, and gluten-free, but that does not lack in flavor or deliciousness, you have got to try this cauliflower breadsticks recipe! These cheesy breadsticks are the perfect substitute for classic cheese sticks. They still have the gooey cheese and garlic seasoning that you love with cauliflower crust as a substitute.
FAQ
Absolutely! Since this bread is essentially a cheese pizza itself, you could add a few of your favorite pizza toppings and turn it into pizza.
If you find your cauliflower is soggy, make sure you haven’t skipped the step where we squeeze out the excess moisture. It will help keep from having a soggy crust.
You can freeze the crust, thaw it out on the counter, add the cheese and bake when you are ready to use it.
MORE APPETIZER RECIPES YOU’LL LOVE
- Buffalo Meatballs
- Instant Pot Little Smokies
- Stuffed Mushrooms
- Grape Jelly Meatballs
- Instant Pot Chicken Wings
Cauliflower Breadsticks
Ingredients
- 1 1/2 to 2 heads cauliflower about 3 pounds—enough to make 8 cups of riced cauliflower
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 3 eggs
- 1/2 cup shredded parmesan cheese
- 1 1/4 cups Italian cheese mix
- 2 cups shredded mozzarella cheese
- 1 to 1 1/2 teaspoon garlic salt
- 2 teaspoon dried parsley
Instructions
- Preheat the oven to 425ºF. Prepare a sheet pan or cookie sheet with either a baking mat or parchment paper.
- To prepare the cauliflower rice, cut the cauliflower into small chunks, place in a food processor, and pulse. Work small batches at a time until the total yield is 8 cups.
- Place the cauliflower in a microwave safe dish, cover with a dish towel, and microwave for 9 to 10 minutes or until soft. Let it cool slightly, put it in either a cotton dish towel or cheesecloth, and squeeze out the excess liquid.
- In a medium to large sized bowl, combine the cauliflower, Italian seasoning, dried basil, salt, pepper, and garlic powder. Stir. Add the eggs, parmesan cheese, and Italian cheese. Combine well.
- Turn out the cauliflower mixture onto the baking mat. Pat it into a rectangle, using a spatula to make the sides straight. It should be ¼ to ½ inch thick.
- Bake at 425ºF for 18 to 20 minutes, or until it begins to turn golden. Sprinkle the bread sticks with mozzarella cheese, garlic salt, and parsley. Bake for 5 minutes longer. Let cool slightly, cut with a pizza cutter or knife, and serve with pasta or marinara sauce.
yummmmm, so good!