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My inspiration for this garlic cauliflower breadsticks recipe came from the cauliflower crust that I’ve tinkered with and come to love over the last year or so. You could follow most of this recipe to make a proper cauliflower crust too, and that’s just fine with me!

I made my first cauliflower crust in June of 2012 and it wasn’t pretty. We ate it with a spoon out of the bottom of the glass baking dish. It wasn’t undercooked, it just wasn’t coming off the bottom of the pan. Much later (way too late), I discovered parchment paper, and the little keto angels came down and gave me a pat on the back.

Parchment paper isn’t an optional tool when you cook on the keto diet, it’s necessary. When you opt-out of cooking with flour and are faking your bread, stuff just doesn’t hold together like it once did.

Now let’s get into it. The perfect garlicky cauliflower breadsticks (feel free to add more garlic!)

Garlic Cauliflower Breadsticks Recipe

Servings: 4

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes

Nutritional Facts: 4g Net Carbs| 149 Calories | 9g Fat | 5g Carbs | 10g Protein | 1g Fiber

Ingredients:

2 cups riced cauliflower

1 tbsp organic butter

3 tsp minced garlic

1/4 tsp crushed red pepper flakes

1/2 tsp Italian seasoning

1/8 tsp kosher salt

1 cup shredded mozzarella cheese

1 egg

grated parmesan cheese (the powder kind)

Tip: You want to make sure your riced cauliflower is dry so always start with a fresh, raw head of cauliflower. Next, you’ll want to rice it by hand with a cheese grater or by using a food processor. After cooking, use cheesecloth to squeeze out any excess moisture.

Steps:

Preheat your oven to 350 degrees F. Next, assuming you have already riced a head of cauliflower and measured your two cups, microwave for three minutes. Next, melt butter in a small skillet over low heat. Add garlic and red pepper flakes to butter and cook over low heat for two to three minutes (don’t let the butter brown!) Add the butter and garlic mixture to the bowl of cooked cauliflower. Add Italian seasoning and salt to the bowl. Mix. Refrigerate for 10 minutes (don’t want to cook the egg now do you?). Add the egg and mozzarella cheese to your bowl. Mix. Cut a layer of parchment paper to fill the bottom of a 9×9 baking dish and grease up with some butter or your cooking spray of choice (you never can be too careful with these cauliflower recipes!) Add to your dish and smooth into a thin layer using your hands. Bake for 30 minutes. After 30 minutes, take out of the oven, top with some more mozzarella cheese and a few shakes of some powdered parmesan as you like. Cook for an additional 8 minutes, then remove from oven and slice into strips. Serve with your favorite low-sugar/carb tomato sauce. Mine only has 2g of carbs for a whole half cup!

Garlic Cauliflower Breadsticks My inspiration for this garlic cauliflower breadsticks recipe came from the cauliflower crust that I’ve tinkered with and come to love over the last year or so. You could follow most of this recipe to make a proper cauliflower crust too, and that’s just fine with me! Now let’s get into it. The perfect garlicky cauliflower breadsticks (feel free to add more garlic!) Author: Amanda C. Hughes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8 breadsticks 1 x

Category: Dinner Scale 1x 2x 3x Ingredients 2 cup s riced cauliflower

s riced cauliflower 1 tbsp organic butter

organic butter 3 tsp minced garlic

minced garlic 1/4 tsp crushed red pepper flakes

crushed red pepper flakes 1/2 tsp Italian seasoning

Italian seasoning 1/8 tsp kosher salt

kosher salt 1 cup shredded mozzarella cheese

shredded mozzarella cheese 1 egg

egg grated parmesan cheese (the powder kind) Instructions Preheat your oven to 350 degrees F. Next, assuming you have already riced a head of cauliflower and measured your two cups, microwave for three minutes. Next, melt butter in a small skillet over low heat. Add garlic and red pepper flakes to butter and cook over low heat for two to three minutes (don’t let the butter brown!) Add the butter and garlic mixture to the bowl of cooked cauliflower. Add Italian seasoning and salt to the bowl. Mix. Refrigerate for 10 minutes (don’t want to cook the egg now do you?). Add the egg and mozzarella cheese to your bowl. Mix. Cut a layer of parchment paper to fill the bottom of a 9×9 baking dish and grease up with some butter or your cooking spray of choice (you never can be too careful with these cauliflower recipes!) Add to your pan and smooth into a thin layer with using your palms. Bake for 30 minutes. After 30 minutes, take out of the oven, top with some more mozzarella cheese and a few shakes of some powdered parmesan as you like. Cook for an additional 8 minutes, then remove from oven and slice into strips. Serve with your favorite low-sugar/carb tomato sauce. Mine only has 2g of carbs for a whole half cup! Notes Parchment paper isn’t an optional tool when you cook on the keto diet, it’s necessary. When you opt out of cooking with flour and are faking your bread, stuff just doesn’t hold together like it once did. Tip: You want to make sure your riced cauliflower is dry so always start with a fresh, raw head of cauliflower. Next, you’ll want to rice it by hand with a cheese grater or by using a food processor. After cooking, use cheesecloth to squeeze out any excess moisture. Nutrition Serving Size: 2 garlic cauliflower breadsticks

Calories: 149

Fat: 9g

Carbohydrates: 5g

Fiber: 1g

Protein: 10g Keywords: Garlic Cauliflower Breadsticks

If you miss chips then you should try my Dippable Crispy Cheddar Cheese Chips recipe next.

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