Cheesy Cauliflower Breadsticks
A keto take on cheesy breadsticks made from a cauliflower-egg crust loaded with mozzarella and garlic herb seasoning — crispy on the outside, gooey on the inside.
Ingredients
- 4 cups cauliflower, riced, moisture squeezed out
- 2 large eggs, beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup finely grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1 cup shredded mozzarella cheese (for topping)
- 2 tbsp unsalted butter, melted
- 2 tbsp fresh parsley, chopped
Instructions
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1
Preheat oven to 425 F (220 C). Line a baking sheet with parchment paper and spray with oil.
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2
Place 4 cups riced, moisture squeezed out cauliflower in a large microwave-safe bowl and microwave on high for 4 minutes. Let cool, then transfer to a clean kitchen towel and wring out as much moisture as possible.
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3
In a large bowl, combine the dried cauliflower, 2 beaten large eggs, 1 cup shredded mozzarella cheese, 1/4 cup finely grated Parmesan cheese, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, and 1/2 tsp salt. Mix until a dough forms.
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4
Press the mixture into a rectangle about 1/2 inch thick on the prepared baking sheet.
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5
Bake for 18 to 20 minutes until set and the edges are golden.
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6
Brush the crust with 2 tbsp melted unsalted butter, then sprinkle 1 cup shredded mozzarella cheese (for topping) over the top.
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7
Return to the oven for 5 to 7 minutes until the cheese is melted and bubbly. Slice into sticks, garnish with 2 tbsp chopped fresh parsley, and serve.