Post by Loupy on Feb 8, 2018 19:36:58 GMT -7
EASY CHEESY CAULIFLOWER BREADSTICKS
From: KELLIE HEMMERLY @ WWW.RECIPEGIRL.COM/2018/01/02/EASY-CHEESY-CAULIFLOWER-BREADSTICKS/
Low-carb, gluten-free Easy Cheesy Cauliflower Breadsticks are a hit with the entire family. It’s the best way to have your “bread” and eat it too! Made with simple ingredients that add maximum flavor, they’re absolutely addicting. I made these Easy Cheesy Cauliflower Breadsticks to enjoy anytime I had something saucy I needed to sop up because I’m part of the clean plate club. These “breadsticks” are cheesy, garlic-y, herb-y and satisfying.
And unlike many other cauliflower “breadstick” or “pizza crust” recipes I’ve tried, this recipe gives you breadsticks that actually stay in one piece when you pick them up! No more knife and fork needed to eat your “breadsticks.” Because who really eats their bread with a fork? Also, they’re packed with flavor and I can totally eat them as a meal all on their own alongside a big vat of marinara sauce. And maybe a glass of wine. Fewer carbs = more wine.
Prep time: 10 min
Cook time: 25 min
serves: about 18
INGREDIENTS:
1 head cauliflower, cut into florets
2 large eggs
1 1/4 cups shredded Italian blend cheese (I used a mix of parmesan, mozzarella and asiago), divided
1 tablespoon Italian seasoning
2 tablespoons chopped fresh basil, divided
1/2 tablespoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup shredded cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees and line a baking sheet with parchment.
Place the cauliflower in a food processor.
Process the cauliflower on low until it become fine and crumbly resembling rice.
Heat a nonstick skillet over medium heat and add the cauliflower rice to the pan.
Cook the cauliflower, stirring frequently, until it becomes dry and most of the moisture has cooked out.
Allow to cool to room temperature in the pan.
Transfer the cauliflower to a large bowl.
Add the eggs, 1 cup shredded Italian Blend cheese, Italian seasoning, 1 tablespoon basil, garlic powder, salt and pepper to the bowl.
Using your hands or a wooden spoon, stir until thoroughly combined.
Turn the cauliflower mixture out onto the parchment lined baking sheet and pat into a rectangle approximately 1/2 inch thick.
Transfer the baking sheet to the oven and bake for 12 to 14 minutes, or until golden brown and dry around the edges.
Top with the remaining Italian blend cheese and the cheddar cheese over the breadsticks.
Continue baking for an additional 2 to 3 minutes or until the cheese is bubbling and golden.
Sprinkle the remaining basil over the breadsticks and cut into 1 1/2 inch wide strips.
Serve immediately.
Notes:
These breadsticks can be made up to 8 hours in advance up to step 6. To serve, reheat in the oven at 425 degrees for 3 to 4 minutes before topping with cheese and baking for the remainder of the time.
From: KELLIE HEMMERLY @ WWW.RECIPEGIRL.COM/2018/01/02/EASY-CHEESY-CAULIFLOWER-BREADSTICKS/
Low-carb, gluten-free Easy Cheesy Cauliflower Breadsticks are a hit with the entire family. It’s the best way to have your “bread” and eat it too! Made with simple ingredients that add maximum flavor, they’re absolutely addicting. I made these Easy Cheesy Cauliflower Breadsticks to enjoy anytime I had something saucy I needed to sop up because I’m part of the clean plate club. These “breadsticks” are cheesy, garlic-y, herb-y and satisfying.
And unlike many other cauliflower “breadstick” or “pizza crust” recipes I’ve tried, this recipe gives you breadsticks that actually stay in one piece when you pick them up! No more knife and fork needed to eat your “breadsticks.” Because who really eats their bread with a fork? Also, they’re packed with flavor and I can totally eat them as a meal all on their own alongside a big vat of marinara sauce. And maybe a glass of wine. Fewer carbs = more wine.
Prep time: 10 min
Cook time: 25 min
serves: about 18
INGREDIENTS:
1 head cauliflower, cut into florets
2 large eggs
1 1/4 cups shredded Italian blend cheese (I used a mix of parmesan, mozzarella and asiago), divided
1 tablespoon Italian seasoning
2 tablespoons chopped fresh basil, divided
1/2 tablespoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 cup shredded cheddar cheese
DIRECTIONS:
Preheat oven to 425 degrees and line a baking sheet with parchment.
Place the cauliflower in a food processor.
Process the cauliflower on low until it become fine and crumbly resembling rice.
Heat a nonstick skillet over medium heat and add the cauliflower rice to the pan.
Cook the cauliflower, stirring frequently, until it becomes dry and most of the moisture has cooked out.
Allow to cool to room temperature in the pan.
Transfer the cauliflower to a large bowl.
Add the eggs, 1 cup shredded Italian Blend cheese, Italian seasoning, 1 tablespoon basil, garlic powder, salt and pepper to the bowl.
Using your hands or a wooden spoon, stir until thoroughly combined.
Turn the cauliflower mixture out onto the parchment lined baking sheet and pat into a rectangle approximately 1/2 inch thick.
Transfer the baking sheet to the oven and bake for 12 to 14 minutes, or until golden brown and dry around the edges.
Top with the remaining Italian blend cheese and the cheddar cheese over the breadsticks.
Continue baking for an additional 2 to 3 minutes or until the cheese is bubbling and golden.
Sprinkle the remaining basil over the breadsticks and cut into 1 1/2 inch wide strips.
Serve immediately.
Notes:
These breadsticks can be made up to 8 hours in advance up to step 6. To serve, reheat in the oven at 425 degrees for 3 to 4 minutes before topping with cheese and baking for the remainder of the time.
