November 9, 2011

Cauliflower "Breadsticks"

I thought these were interesting when i saw them on tumblr last week i had to make them i love cauliflower and i love breadsticks of course they are low calorie and you get your veggies in too. I found the recipe on a tumblr called Healthier Every Day.



4 servings (two slices per serving) 95 calories; 6 g carbs; 5 g protein; 4 g fat 

1/2 head of cauliflower, grated 

1 whole egg, plus one egg white, lightly beaten

1/4 cup 2% shredded mozzarella cheese

Dried basil,oregano and parsley

1 teaspoon olive oil


Directions:
Preheat oven to 350 degrees.
Mix all ingredients together (except oil) in a large bowl until evenly distributed.
Line a baking sheet with parchment paper and use olive oil to grease the parchment paper.
Spread and flatten the cauliflower mixture on the parchment paper evenly - about 1 inch thick. Square off the edges so it looks like a rectangle or square.
Bake for 40 minutes until slightly dried out, browning, and firm to the touch.
Remove from oven and using a spatula carefully peel away from parchment paper. Flip over and return to oven for 10 more minutes. serve with dipping sauce i used some marinara sauce on the side.


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45 comments:

  1. These look awesome, thank you for sharing this great find with us!

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  2. These look so great! I definitely want to give that a try. Healthy breadsticks sounds like the best thing ever, haha

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  3. This looks amazing!
    What an interesting idea. Can't wait to try it.

    -Rachel at Bakerita.com

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  4. Anyone know if you can use broccoli in place of cauliflower in these recipes?

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    1. hello! i dont think you can it wouldnt mash up very well but it never hurts to try!

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  5. This might be a silly question--but is the cauliflower cooked before you grate it, or is it raw when it goes into the oven?

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  6. Any ideas on cheese substitutes for vegans?

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    1. oh yes nutritional yeast from bragg i use it too!

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  7. These look delicious! I love cauliflower and I'm always looking for new ways to sub it in to lower my carbs. Thanks for the recipe!

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  8. I think some parmesan cheese would really add a great flavour! Looking forward to trying them.

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    1. oh ya you can def add whatever you like i personally dont eat much cheese anymore

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  9. These look wonderful! I love the taste of parm crisps, especially dipped into tomato sauce- bet these are just as tasty!!!

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  10. just made them ! turned out pretty good my husband was impressed :)

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  11. Do you grate the cauliflower with a cheese grater? Or would a food processor work?

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    1. i did it with a cheese grater i think the food processor would work too

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  12. Replies
    1. I would defrost before shredding and dry well with a paper towel. :) Also, as a side note, I buzzed my cauliflower several times in my Ninja food processor. Even the stalks (they didn't string)! I got the whole head done in less than 10 minutes. Time is valuable and that little machine does so many things to save me time! I love that, unlike a regular FP it doesn't turn your product to mush. There are ALWAYS pieces, no matter how long you spin it. I will say though, that I would never give up my Cuisinart. I love them both, but for different things. Have a happy day!!

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    2. I would defrost before shredding and dry well with a paper towel. :) Also, as a side note, I buzzed my cauliflower several times in my Ninja food processor. Even the stalks (they didn't string)! I got the whole head done in less than 10 minutes. Time is valuable and that little machine does so many things to save me time! I love that, unlike a regular FP it doesn't turn your product to mush. There are ALWAYS pieces, no matter how long you spin it. I will say though, that I would never give up my Cuisinart. I love them both, but for different things. Have a happy day!!

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    3. I would defrost it before grating it and then dry well with a paper towel or you will add more moisture to the mix and it will take longer to dry out in the oven. Good luck!!

      BTW on a slightly different topic I used my Ninja (type of food processor)to dispatch an entire head of cauliflower, including the stalks, in less than 10 minutes. I love the Ninja because no matter how much you process it, the pieces still have shape--it doesn't mush. Don't get me wrong, I love my Cuisinart too, just for different reasons.

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    4. I saw a youtube video on "ricing" cauliflower in a Ninja. Tried it and works great...takes 10 seconds! Cut the cauliflower into manageable pieces, load the blender, cover with cold water. Pulse a few times and drain in a colander. You can keep it in a mason jar in the fridge for several days before using.

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  13. Your directions say to spread the mixture approximately 1" thick, but in your picture the "breadsticks" look very thin, and there are no directions for creating more than 1 breadstick. :) When do you slice it? Thanks! They look yummy!

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    1. to be honest i cant remember if i just spread it too thin and thats why they look thin ive only made this once. you slice it when they are baked

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    2. Thank you! Maybe you can spread it thin to make crackers or thicker for breadsticks. I'm making some today, but will probably go on the thin side and serve it with some softened goat cheese. They look yummy!

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    3. Just put them in the oven. The "dough" was super watery. I wrung it out before spreading it on the sheet, and spread it about 1/4" thick. I'll let you know how they turn out. :)

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  14. I've made a similar product....but it didnt have spices or cheese. Tonite I did with goat cheese and (cow) yogurt cheese and I have to say the hint of goat cheese, with the spices was great. I added salt to the mix, as well as a sprinkling of salt once I put down the "batter". I made it about 1/3" thick, and scored it before baking. I must say that I made the ring too big so it was hard to flip. I did the 2nd batch with smaller, more flip-able patties. This also would work (w/o scoring) as a tortilla.
    Oh, and lastly, I used the food processor, not the grater.

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  15. I just made these...i food processed, used a combo of goat and cow cheese, added salt and sprinkled with salt once the "dough" was pored. also, note to self, if you make the dough ring too big, its hard to flip. and i scored it before it baked. it is delicious and if not scored, it could be a tortilla.

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  16. I have been making something similar for a while. To make it easier to flip, just invert another pan over. I use this to make a "pizza". After it is cooked, top with whatever you like and cook. A pizza stone will make it crisper. Frozen cauliflower doesn't hold up as well...too much water. Even fresh grated holds a lot so I squeeze it out using a dishtowel. The drier it is, the crisper the crust/ bread. I add grated onion for more flavor. On another note, I've also made mock tater toys with it that the kids devoured! Cauliflower rocks!

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  17. How much basil, oregano and parsley?

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    Replies
    1. i didnt measure them out i just do as much as i like. i like a lot

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  18. Can you please post the nutritional information? (Calories? Serving sive? Carbs? etc.)
    Thank you!

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  19. Any ideas on egg substitutes for this recipe?

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  20. My kids weren't too thrilled with the idea of this recipe; then, they tried it, liked it, and were surprised and delighted (like I was) that they enjoyed eating it. Thank you for sharing this recipe.

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  21. I made these the other night ago and Kuddos!!! My husband (a known hater of cauliflower) was mad that he liked them and wants them again! :)

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  22. Can i store them in container?if yes than for how long?

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    1. i would think they would get mushy i wouldnt do it

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  23. Candace, if I make them *exactly* to your recipe, are they crisp enough to pick up and use with a dip, or are they a bit floppy and have to have dip spread onto them? I would like to use the recipe as a pizza base but I don't want it to be the kind of pizza you have to use cutlery to eat, because it's too soft to pick up. Thanks heaps for your recipe - they look awesome!
    Deb (from Melbourne, Australia)

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    1. to be honest i cant remember how soft or hard they were i havent made this since 2011 lol just try it out the 1st time to see if its hard or soft without toppings

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  24. Wow! What an amazing snack for the low amount of calories! I doubled it to make a whole pizza size. Perhaps dividing the product into two squares on the cookie sheet would help with the middle being a bit flimsy. Regardless, a fantastic recipe - the gluten free vegetarians (aka weirdos) say THANK YOU!

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  25. nice to have healthier options to bring to potlucks, thanks!

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