Ingredients
Equipment
Method
Prepare the Cauliflower Rice
- Start by washing and drying your cauliflower, then cut it into florets. Use a food processor or box grater to pulse the florets into rice-sized pieces. Transfer the cauliflower rice into a microwave-safe bowl and microwave for about 5-7 minutes until softened. Let it cool slightly.
Remove Excess Moisture
- Once cooled, place the cooked cauliflower rice into a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is crucial to ensure your breadsticks hold together and aren’t soggy.
Mix the Dough
- In a large mixing bowl, combine the squeezed cauliflower rice, eggs, half of the Italian blend cheese, Italian seasoning, 1 tablespoon of chopped fresh basil, garlic powder, salt, and pepper. Stir well until all the ingredients are evenly incorporated.
Shape the Breadsticks
- Line your baking sheet with parchment paper or a silicone baking mat. Transfer the cauliflower mixture onto the sheet and press it into a rectangular shape about ½-inch thick. Try to keep the edges even so the breadsticks bake uniformly.
Bake the Base
- Place the baking sheet in a preheated oven at 425°F (220°C) and bake for 20 minutes. This helps the base firm up and get slightly golden.
Add the Cheese Topping
- Remove the baking sheet from the oven and sprinkle the remaining Italian blend cheese, shredded cheddar cheese, and the remaining chopped basil evenly over the top. Return to the oven for another 8-10 minutes, or until the cheese is melted and bubbly.
Serve and Enjoy
- Let the breadsticks cool for a few minutes before slicing into strips. Serve warm with your favorite dipping sauce or alongside dishes like Creamy Garlic Parmesan Pasta for a comforting meal.
Notes
- Be sure to squeeze out as much moisture as possible from the cauliflower to prevent soggy breadsticks.
- Pre-baking the cauliflower base before adding cheese ensures a firmer texture.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.