These Cauliflower Breadsticks are a low-carb, gluten-free alternative to traditional breadsticks. Made with cauliflower, cheese, and a few simple ingredients, they’re crispy on the outside, tender on the inside, and perfect for dipping in marinara sauce or enjoying on their own. Whether you’re following a specific diet or just looking for a healthier snack, these breadsticks are a crowd-pleaser!
🛒 Ingredients
▢ 1 medium head of cauliflower (about 4–5 cups riced)
▢ 1 large egg
▢ 1 cup (100g) shredded mozzarella cheese
▢ ¼ cup (25g) grated Parmesan cheese
▢ 1 teaspoon Italian seasoning
▢ ½ teaspoon garlic powder
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper
▢ ½ cup (50g) additional shredded mozzarella cheese (for topping)
▢ 1 tablespoon fresh parsley (optional, for garnish)
▢ Marinara sauce (for serving)
📝 Instructions
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Rice the cauliflower: Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Alternatively, you can use pre-riced cauliflower.
Cook the cauliflower: Place the riced cauliflower in a microwave-safe bowl and microwave for 4–5 minutes, or until softened. Let it cool slightly, then transfer it to a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible (this is key for crispy breadsticks!).
Make the dough: In a large bowl, combine the cauliflower, egg, mozzarella, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
Shape the breadsticks: Transfer the dough to the prepared baking sheet and shape it into a rectangle about ½-inch thick. Use your hands or a spatula to smooth the surface.
Bake: Bake for 20–25 minutes, or until the edges are golden brown.
Add cheese topping: Remove from the oven and sprinkle the additional mozzarella cheese evenly over the top. Return to the oven for 5–7 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Sprinkle with fresh parsley (if using), slice into breadsticks, and serve warm with marinara sauce for dipping.
📋 Notes
Moisture removal: Squeezing out the moisture from the cauliflower is crucial for achieving the right texture. Don’t skip this step!
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven for best results.
Freezing: These breadsticks freeze well. Wrap them tightly in plastic wrap or foil and freeze for up to 2 months. Reheat in the oven before serving.
🔍 Tips
Add flavor: Customize the seasoning by adding red pepper flakes, oregano, or even a sprinkle of nutritional yeast for a cheesy flavor.
Make it crispy: For extra crispiness, broil the breadsticks for 1–2 minutes after baking (keep an eye on them to prevent burning).
Double the batch: These breadsticks are so good, you might want to make extra! Double the recipe and freeze half for later.
🥗 Nutrition Info (per serving, makes about 8 breadsticks)
Calories: 80kcal
Carbohydrates: 4g
Protein: 6g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 35mg
Sodium: 250mg
Potassium: 200mg
Fiber: 2g
Sugar: 2g
Vitamin A: 100IU
Vitamin C: 30mg
Calcium: 100mg
Iron: 0.5mg
These Cauliflower Breadsticks are a game-changer for anyone looking for a healthier, low-carb alternative to traditional breadsticks. They’re easy to make, packed with flavor, and perfect for dipping or enjoying on their own. Whether you’re serving them as a snack, appetizer, or side dish, they’re sure to impress. Enjoy! 🥖✨
