April 19, 2022
Review RecipeCauliflower Breadsticks
These cauliflower breadsticks are extra cheesy and made with cauliflower instead of dough, yet they are just as delicious as the original!
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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 instead, making them low carb, and even keto-friendly!
Cauliflower Breadsticks Ingredients
You’ll 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 shaved parmesan cheese
- 1¼ cups 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 of mozzarella cheese and one cup of cheddar cheese.
How To Make This Cauliflower 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 them in the bowl of a food processor, and pulse. Work with small batches at a time until the total yield is 8 cups.
OUR RECIPE DEVELOPER SAYS
If you don’t have a microwave, you can cook the cauliflower first either in your oven or on the stovetop before 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 there is 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.
STEP SEVEN: 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 wide 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.
Cauliflower breadsticks would be the perfect appetizer to serve ahead of this delicious pizza casserole. Also, be sure to complete your meal with our homemade Caesar salad.
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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 to 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. This will help the breadsticks from getting 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 to 15 minutes or until they have heated all the way through and the 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.
FREQUENTLY ASKED QUESTIONS
Can I use this recipe as a cauliflower pizza crust recipe?
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.
Why is my cauliflower soggy?
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.
Can I freeze the crust for making breadsticks later?
You can freeze the crust, thaw it out on the counter, add the cheese, and bake it when you are ready to use it.
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- Buffalo Meatballs
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- Instant Pot Chicken Wings
- Cauliflower Mac and Cheese
Cauliflower Breadsticks
These cauliflower breadsticks are extra cheesy and made with cauliflower instead of dough, yet they are just as delicious as the original!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 1½ 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
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 3 eggs
- ½ cup shaved parmesan cheese
- 1¼ cups Italian cheese mix
- 2 cups shredded mozzarella cheese
- 1 to 1½ teaspoons garlic salt
- 2 teaspoons 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.
Notes
- Frozen store-bought cauliflower rice can be used in this recipe. Steam as directed on the package or until softened.
- Don’t skip squeezing out the liquid as you will end up with a soggy crust if there is any excess moisture.
- If you don’t have a microwave, you can cook the cauliflower first either in your oven or on the stovetop before ricing it.
- The number of breadsticks per serving will vary based on how wide you cut the breadsticks.
Nutrition
Sodium: 2175mg | Calcium: 573mg | Vitamin C: 104mg | Vitamin A: 665IU | Sugar: 5g | Fiber: 5g | Potassium: 748mg | Cholesterol: 185mg | Calories: 439kcal | Saturated Fat: 12g | Fat: 29g | Protein: 35g | Carbohydrates: 15g | Iron: 2mg
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Comments
jay platte says
yummmmm, so good!