Cheesy Cauliflower Breadsticks
Make your own delicious Cheesy Cauliflower Breadsticks by following this simple and easy recipe!
Make your own delicious Cheesy Cauliflower Breadsticks by following this simple and easy recipe!
- Carbohydrate 3.88118125 g
- Cholesterol 2.45 mg
- Fat 0.57071875 g
- Fiber 0.132749996185303 g
- Protein 2.207 g
- Saturated Fat 0.3428625 g
- Serving Size 1 1 Serving (64g)
- Sodium 73.9756966145833 mg
- Sugar 3.7484312538147 g
- Trans Fat 0.0345062499999999 g
- Calories 29 calories
Step-by-step
- Preheat oven to 425 F degrees.
- Prepare 2 pizza dishes or a large baking sheet with parchment paper.
- Make sure your cauliflower is roughly chopped in florets.
- Add the florets to your food processor and pulse until cauliflower resembles rice.
- Place the cauliflower in a microwavable container and cover with lid.
- Microwave for 10 minutes.
- Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic and salt and pepper.
- Mix everything together.
- Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the breadsticks.
- Bake the crust (no topping yet) for about 25 minutes or until nice and golden.
- Don't be afraid the crust is not soggy at all.
- Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
- Slice and serve.
Microwaving the riced brassica for ten full minutes breaks down the cell walls and releases trapped water, so drain the cooked vegetable through a fine-mesh cloth before mixing it with dairy and eggs. Squeezing out excess liquid dictates whether the final product holds together or crumbles upon slicing. Wet vegetables prevent the structural proteins in the eggs and melted cheese from binding the dough into a workable mass.
Parchment paper on the baking sheet prevents sticking entirely without requiring heavy layers of oil. Spread the mixture evenly across the paper to a uniform thickness of roughly one-half inch. Thicker spots retain moisture and remain soft, whereas thin edges burn before the center sets.
Bake the base at 425 degrees Fahrenheit for twenty-five minutes until the edges darken to a deep amber hue. Visual cues replace thermometers entirely here; look for a firm, dry surface and deep golden coloration across the entire bottom crust before adding the final layer of dairy. Raw spots require extra minutes in the heat.
Melting the topping cheese takes just five additional minutes once the base is fully browned. Watch the oven window closely during this final phase because high-fat mozzarella transitions from melted to scorched rapidly under high heat.
