Who knew cauliflower could make an amazing bread substitute? These low-carb, grain-free, gluten-free breadsticks actually taste like breadsticks. I'm impressed and so will you and your guests when you make this delicious gluten-free side dish! Well worth the effort.
1largecauliflower, florets only (or bag of cauliflower rice/crumbs already chopped)
1/4cupegg whites
1/2cupshredded parmesan cheese
1cupshredded mozzarella cheese, divided
1Tbsp.dried Italian seasoning blend or choice Italian seasonings
1tsp.garlic powder (optional)
1tsp.onion powder (optional)
1tsp.Kosher salt
Black pepper to taste
Marinara sauce (for dipping)
Instructions
Preheat oven to 450 degrees F.
Line a baking sheet with parchment paper. Set aside.
Work in batches to gently pulse the cauliflower florets in your food processor until they form into a rice-like texture. Do not over process. You can purchase pre-pulsed cauliflower rice instead.
Place pulsed cauliflower in a microwave safe bowl and cover with a paper towel. Place in microwave for 4-5 minutes and microwave until cauliflower is steamy and soft.
Remove from microwave and allow mixture to cool for 5-15 minutes before handling. I suggest using gloves to handle the hot mixture.
Next, remove all the liquid from the cauliflower. To do this, add a large scoop of the cauliflower at a time to a clean dishrag. Squeeze and drain liquid out as much as possible. Work in batches until you squeeze out all the liquid.
Add to cauliflower mixture egg whites, parmesan cheese, 1/2 cup of mozzarella cheese, Italian seasoning, garlic and onion powder, and salt and pepper. Mix well.
Press mixture onto your parchment paper to form a rectangle. Flatten the mixture with your hands, and press everything together neatly and tightly.
Bake for 18-20 minutes until mixture starts to brown.
Remove from oven and sprinkle with remaining mozzarella cheese (optional). Bake for an additional 5 minutes or until cheese is melted and bubbly.
Remove from oven and cool for 5 minutes before cutting into breadsticks.