| Servings |
|
Ingredients
- 1 head Cauliflower
- 3 tbsp Water
- 1 Egg large
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 2 cups sharp cheddar cheese grated
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp Italian seasoning
Ingredients
|
|
Instructions
- Cut cauliflower into florets. Process in food processor, in two batches, until the cauliflower looks like fine rice
- Place 3 tablespoons water in the bottom of a large sauce pan
- Add the cauliflower mixture. Cover and steam over medium heat, stirring occasionally, until the cauliflower is very soft, 8 - 10 minutes
- Line a colander with a clean linen towel. Scrape the cauliflower mixture into the towel, and let sit to cool, about 30 minutes
- Wrap cauliflower up into a bundle, and then squeeze bundle from the top down to remove the excess moisture from the cauliflower. Continue squeezing for several minutes until the ball of cauliflower is about half its original size and you have squeezed out about 1 cup of liquid
- Whisk egg, salt and pepper in a large bowl. Add the cauliflower and stir to combine. Add 3 ounces (about ¾ cup) grated cheese. Stir to combine
- Preheat oven to 400° F. Line a baking sheet with parchment paper. Lightly mist parchment with cooking spray
- Pat cauliflower mixture out onto the parchment into a rectangle, about 9 x 11 inches
- Bake until the mixture is dried out and the edges are starting to brown, 15 - 17 minutes
- Top with the remaining 6 ounces cheese grated (1¼ cup), and spices, and return to the oven. Bake until the cheese is melted and bubbling, 4 - 6 minutes
- Let cool 10 minutes before slicing in half lengthwise once and then crosswise eight times to form 16 rectangular breadsticks
Recipe Notes
Approx. Nutrition per serving (1 breadstick): 70cals; 5g fat; 2g net carbs; 5g protein
Share this Recipe