Cheesy Cauliflower Breadsticks

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These cheesy grainfree breadsticks are a guaranteed winner!  They are yummy enough to satisfy that carb craving that we all know so well, without adding empty calories and they are wheat and gluten free. This is one of the blog posts that went missing during my technically challenged summer, however, I certainly didn’t mind ‘having’ to make it again.  The first time I spread the cauliflower ‘dough’ into rectangles  (like a sheet pizza) and cut it into strips to serve.

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This time I decided to try making into individual strips or bars which can be picked up by hand to eat.  I am a crispy crust lover so I figured this would maximize the crispy edges and I was not disappointed.  I sprinkled the cooked breadsticks with fresh basil but you could also provide warm tomato sauce or pesto for dipping.

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Cauliflower is a great carb substitute and provides vitamins, and minerals plus fiber and very few calories (only 27 per cup), very low fat and no cholesterol.  It is a surprisingly excellent source of Vitamin C which we need more of, especially this time of year as flu season approaches.

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This recipe can also be used as a pizza, either rectangular or round.  Just add tomato or pesto sauce.  I would go light on toppings as it may not hold up. Here is a photo of my first Cheesy Cauliflower Breadsticks based on the recipe from Jo Cooks.com

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I have blogged about Cauliflower Pizza before.  My older recipe calls for the addition of almond flour which makes it more of a traditional crust and great for lots of toppings.  Check out my original recipe for Cauliflower Crust Pizza which also featured caramelized onions and mushrooms.

 

I have the luxury of fresh eggs from my own backyard hens.  I have 9 hens, most of whom have been rescued from Factory Farms where they lived in warehouses and never got a chance to go outside or eat fresh food.  (Yes, even my organic cage free hens.)  You can follow my ‘girls’ on their Facebook Page  Mrs Vs Rescue Chickens.  However, if you don’t have access to backyard chickens, please buy Pasture Raised eggs from the store.  That is the ONLY label that means that the hens got a chance to go outside.

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TIPS:  I used a food processor to ‘rice’ my cauliflower which is very easy, however, I am starting to see Cauliflower Rice in stores (even Costco) if you are looking for a shortcut. Then I steamed the cauliflower rice in the microwave which is the easiest way to ensure you don’t have excess moisture. If you prefer not to use a microwave, you can steam the cauliflower on the stovetop with a bit of water before ricing.  Just make sure any excess water is removed by squeezing with papertowels.

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CHEESY CAULIFLOWER BREADSTICKS

  • 1 large head of cauliflower (about 4 cups riced)
  • 4 eggs
  • 4 cloves garlic, minced
  • 3 tsp dried oregano
  • 1/4 tsp crushed red pepper (optional)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups shredded mozzarella cheese (or a blend of cheeses)
  • 1-2 cups mozzarella cheese (optional topping)
  • 1 Tbsn fresh basil, chopped (optional topping)
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  • Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.

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  • Remove outer leaves and roughly chop cauliflower into florets.

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  • Add the florets to a food processor or blender and pulse until cauliflower resembles rice.

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  • Place the cauliflower in a microwavable bowl and cover. Microwave for 10 minutes. Let cool.

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  • Stir in the oregano, garlic, red pepper and salt and pepper. Taste (before adding the eggs) and adjust spices if necessary.

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  • Mix in eggs and 2 cups mozzarella.

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  • Divide the mixture in half and place each half onto the prepared baking sheets and shape into individual strips (about 5 or 6 to a pan) or into a rectangular shape that you will cut into breadsticks later.

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  • Bake the crust (without toppings) for about 25 minutes or until nice and golden. You may have to push the sides back in with a spatula if you see spreading.

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  • Sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.

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  • Serve with fresh basil.

Cheesy Cauliflower Breadsticks

  • Servings: 4-6
  • Difficulty: easy
  • Print

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  • 1 large head of cauliflower (about 4 cups riced)
  • 4 eggs
  • 4 cloves garlic, minced
  • 3 tsp dried oregano
  • 1/4 tsp crushed red pepper (optional)
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 2 cups shredded mozzarella cheese (or a blend of cheeses)
  • 1-2 cups mozzarella cheese (optional topping)
  • 1 Tbsn fresh basil, chopped (optional topping)
  1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
  2. Remove outer leaves and roughly chop cauliflower into florets.
  3. Add the florets to a food processor or blender and pulse until cauliflower resembles rice.
  4. Place the cauliflower in a microwavable bowl and cover. Microwave for 10 minutes. Let cool.
  5. Stir in the oregano, garlic, red pepper and salt and pepper. Taste (before adding the eggs) and adjust spices if necessary.
  6. Mix in eggs and 2 cups mozzarella.
  7. Divide the mixture in half and place each half onto the prepared baking sheets and shape into individual strips (about 6 to a pan) or into a rectangular shape that you will cut into breadsticks later.
  8. Bake the crust (without toppings) for about 25 minutes or until nice and golden. You may have to push the sides back in with a spatula if you see spreading.
  9. Sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
  10. Serve with fresh basil.

 

Wheatless Wednesday – Tabouleh (Grain Free)

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Raw-Vegan-Potluck.  My friend, Karenna Love,  invited me to a vegan potluck at her house.  I love all things food related and immediately knew what I was going to bring – until I re-read the invitation.  Somehow I missed the ‘raw’ part.  I make a lot of vegetarian and vegan food but other than green salads, I generally cook some or all of my foods.  I was stumped. All my go to foods like grains, beans and legumes need to be cooked.   I thought about going out to my garden and picking fresh produce for a salad but other than lettuce and chard, nothing else is ready yet.  Then I remembered how well cauliflower stood in for wheat in my Cauliflower Crust Pizza Recipe and decided to make a traditional tabouleh using cauliflower ‘rice’ instead of the usual couscous or bulgur.  The result is delicious and, even though I know better since I ground up the cauliflower myself, I would swear it’s cooked  bulgur wheat not cauliflower.  This is a great recipe for those on gluten or wheat free diets – even for my Paleo friends.    I would definitely make this again-on purpose!

Why eat raw?  Eating fruits and vegetables raw ensures that you get 100% of the vitamins and minerals, including beneficial enzymes.  Cooking can make some foods easier to digest but some of the vitamins and minerals (and all of the enzymes) are lost in the process.  I’m not quite ready to throw out my pots and pans just yet, but I do see how adding more raw foods into our diets is a worthy goal.

Let’s go back to Karenna Love, founder of wonderful website VeganGreenPlanet, and her Raw Vegan Potluck.  I have to admit to a few apprehensions about going to a vegan event when I’m not even vegetarian.  But then I realized that GMD is all about pushing myself out of my comfort zone, so I went.  It was an interesting mix of caring and non-judgemental people and great food.   I’m so glad I stepped out of my box. My Tabouleh was well received, which after one taste, I knew it was yummy and potluck worthy. The speaker, Mikaele Holzer, health coach and cleansing expert at Green Your Spirit  was pretty interesting and very personable.   I learned a lot about vegan food, cleansing, and detox.  Both  are amazing women-check them out.

Grain Free Tabouleh

  • Servings: 4-6
  • Difficulty: easy
  • Print

1 head cauliflower

1 cup grape or cherry tomatoes, small dice

1 seedless cucumber, small dice

1 1/2 cups fresh parsley, minced

3/4 cup fresh cilantro, minced

1/2 cup fresh mint, minced

1/3 cup olive or avocado oil

3 Tbsn fresh lemon juice

3/4 tsp sea salt

1/4 tsp black pepper

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  • Remove leaves from cauliflower and break into florets.  Discard leaves, core and stem.  Using a food processor, blend florets into ‘rice’.  Or you can use a hand grater.  Scoop into a large bowl.

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  • If you are using a food processor, you can mince the parsley, cilantro and mint by machine as a shortcut.

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  • Add the rest of the diced vegetables and minced herbs to the cauliflower.

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  • Whisk together the oil, lemon juice, salt and pepper and pour onto salad. Toss to combine.  Adjust seasoning (add salt or lemon juice to taste).
  • Serve immediately or let rest in the refrigerator.  Flavors will continue to develop over several hours.

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