It’s been a short while since I’ve shared a recipe post, but that doesn’t mean I’ve stopped experimenting with new ideas and ingredients in my kitchen. My current “flavor of the month” is cauliflower. When I’m not eating it raw or mixed in as part of a vegetable stir fry- I’m researching the ways I can include it in my diet with new and tasty dishes I wouldn’t have thought to try before.
I love garlic bread, and I definitely love cheesy bread- so finding a recipe that combined both, but without the actual “bread” part- pretty much made my week. This low-fat, low-carb, healthier-with-cauliflower-substituted-for-dough combination takes just under an hour to prepare and cook- and the results are so good- you’ll never guess that this isn’t really bread at all!
WHAT YOU’LL NEED:
- 4 cups of riced cauliflower (about 1 large head of cauliflower)
- 4 eggs
- 4 cups of shredded mozzarella cheese (1-2 cups will be used for topping)
- 3 teaspoons of oregano
- 4 cloves garlic, minced
- Salt and pepper to taste
- Dipping sauce(s) of your choice
OKAY, HERE’S WHAT YOU DO:
1. Preheat oven to 425°F degrees. While the oven is heating, prepare a large baking sheet with parchment paper.
2. Make sure your cauliflower is chopped in florets. Add the florets to your food processor and pulse until it resembles rice.
3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. From there, place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella, oregano, garlic and salt & pepper. Mix everything together.
4. Pour the mixture onto the prepared baking sheet and shape into a rectangle for the bread sticks.
5. Bake the crust (no topping yet) for about 25 minutes or until golden. Once done, sprinkle the top of the “bread” with the remaining mozzarella cheese and put back in the oven for another 5 minutes- or until cheese has melted.
6. Slice and serve with dipping sauce of your choosing.
I can’t stress how good these things taste (without making you feel bloated or gross the way typical bread sticks can.) If I hadn’t prepared them myself, I would have just assumed they were a thinner, crispier bread instead of a vegetable. They were crunchy and cheesy with just the right amount of garlic- and when topped with marinara or ranch- I could have eaten the entire pan all on my own (for the record: I shared these!)
I’m thinking this recipe may make another appearance at Thanksgiving if I have the time to bake them before my family gets here. I’d like to see how many of my relatives would be able to tell if these were actually made out of cauliflower or not!