Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 425°F (220°C).
- Pulse the cauliflower florets in a food processor until they resemble rice or fine crumbs.
- Transfer the processed cauliflower to a microwave-safe bowl, cover with a damp paper towel, and microwave on high for about 4-5 minutes until soft.
- Let the cauliflower cool slightly, then place it in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the cooked cauliflower, eggs, 1 cup of shredded Italian blend cheese, Italian seasoning, chopped basil, garlic powder, kosher salt, and fresh ground pepper. Mix until well combined.
- Line your baking sheet with parchment paper and transfer the cauliflower mixture onto the sheet, shaping it into a rectangle about 1/2 inch thick.
- Bake in the preheated oven for 25-30 minutes, or until golden brown and crisp around the edges.
- Remove from the oven, sprinkle with the remaining cheese and chopped basil, then return to the oven and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Let cool slightly before slicing into sticks and serve warm with marinara sauce or your favorite dipping sauce.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze uncooked or cooked breadsticks for up to 2 months.
- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.