A delicious and low-carb alternative to traditional breadsticks, great as a snack or appetizer.
Ingredients
- riced cauliflower: 1.5 cup
- dried oregano: 0.5 tsp
- dried thyme: 0.5 tsp
- ground sage: 0.25 tsp
- black pepper: 0.25 tsp
- shredded mozzarella cheese: 0.75 cup
- shredded Cheddar cheese: 0.75 cup
- large eggs: 2 piece (lightly beaten)
Metric Conversion
Stages of cooking
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Preheat oven to 450°F. Lightly grease a rimmed baking sheet.
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Place cauliflower in a small microwave-safe bowl and microwave on high 5–6 minutes or until softened. Allow cauliflower to cool and then transfer to a nut milk bag or cheesecloth and squeeze out excess moisture.
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Transfer drained cauliflower to a medium mixing bowl.
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Add oregano, thyme, sage, and pepper and mix to thoroughly combine.
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Combine cheeses in a small bowl. Then add 1/3 cup combined cheese and the eggs to the cauliflower mixture and mix to combine. Drain any excess liquid.
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Transfer cauliflower to baking sheet and press into a rectangle, about 1/3" thick.
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Bake 15 minutes, remove from heat, sprinkle remaining cheese on top, and bake 5 more minutes or until cheese is melted and bubbly.
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Cool 5 minutes and slice into strips.
