











375 ° || 40 minutes

Cauliflower Breadsticks 1 egg 1 Tbsp. Olive oil Pinch of salt and pepper 1 Medium head of Cauliflower 1 Tbsp. Italian Seasoning (or similar) 1/4 to 1 cup of shredded Mozzarella cheese *Note: to make this recipe 100% Paleo substitute cheese for an extra egg

Preheat oven to 375°. Grate cauliflower very fine with cheese grater or food processor. Grate as much of the head and stalk as possible. Combine cauliflower, egg, seasoning, salt, pepper, and cheese. Place parchment paper onto cookie sheet and lightly oil with Olive oil. Pack the cauliflower mixture onto parchment paper, patting it into a rectangular shape about 1/4" thick. Make sure to keep your edges clean. (See image below) Bake for 30 minutes. Remove from oven and carefully flip breadsticks using a wide spatula or just flip the parchment and discard. Bake for another 10 minutes. Cauliflower Breadsticks, who knew. What a healthy snack! It took me a few tries to get these perfect...but, they are the best thing to happen to my 80/20 Paleo diet since Spaghetti Squash. This is how you make them....Preheat oven to 375°. Grate cauliflower very fine with cheese grater or food processor. Grate as much of the head and stalk as possible. Combine cauliflower, egg, seasoning, salt, pepper, and cheese. Place parchment paper onto cookie sheet and lightly oil with Olive oil. Pack the cauliflower mixture onto parchment paper, patting it into a rectangular shape about 1/4" thick. Make sure to keep your edges clean.Bake for 30 minutes. Remove from oven and carefully flip breadsticks using a wide spatula or just flip the parchment and discard. Bake for another 10 minutes.





The key to this recipe is to not have to much or to little liquid! You really want the ingredients to dry out, but not burn. So, it's best to keep an eye on them as they bake since oven temperatures vary. I hope you enjoy your new obsession! -Ruth-









Labels: gluten-free, grain-free, paleo, Recipe, Savory