Cauliflower has always been one of those take-it-or-leave-it kind of vegetables for me. I love it roasted (both plain and this version). And I love when it’s smothered in cheese sauce. But outside of those two ways? I’m not really looking for it.
But as a way to eat something that is normally carb-heavy, but instead, make a mock version that’s not?
Well, that just might work too.
After all, it’s worked with this mock risotto. Good stuff.
And this cauliflower crust pizza. Also good stuff.
Ohhh. And I almost forgot about the cauliflower mashed potatoes.
So why not bread sticks, right?
Super simple to make. Very few ingredients. Low cauliflower taste and even lower on the guilt scale.
But it makes me think I’m kind of having carbs.
And it’s satisfying.
Now that’s what I consider a win.
Does it taste exactly like bread sticks? No. Is it the next best thing to that indulgence? Quite possibly so.
I recently caught a glimpse of cauliflower tortillas. I am so on that.
Cauliflower Bread Sticks
Recipe courtesy of Sandy’s Kitchen Adventures
1 cup raw grated cauliflower or 100 grams
1/4 cup egg substitute
1 cup shredded or 4 oz 2% light mozzarella, divided
Garlic salt and Italian seasonings, to taste
1/2 cup Italian diced tomatoes – less than 5 g of carbs per serving
Puree Italian diced tomatoes in a small chopper. Set aside. Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9 x5 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.
*If you happen to be on Medifast, this counts as one lean and green meal.