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Gooey melted mozzarella combined with savory garlic and herbs makes this Cheesy Cauliflower Breadsticks recipe the perfect go-to when you want a low carb version of cheesy garlic bread.
I made this recipe a couple weeks ago and it was so good that just looking at the pictures now is making me giddy about it all over again.
And I’m not really the giddy type (unless I’m antique shopping for blog props, lol!).
Let me back up a minute.
The Story Behind These Cauliflower Breadsticks
Lately I’ve been seeing cauliflower crust pizza recipes pop up all over the place. It seemed like the new fad, so of course I didn’t want to make it.
When it comes to food, I’m drawn to the real deal with things like pizza and breadsticks, and I didn’t see how a “crust” made out of cauliflower could be good, let alone reminiscent of a real crust.
The other day when a friend called asking if I’d tried cauliflower crust pizza and I said no, she insisted I do so in no uncertain terms.
She even threatened to not make her veggie-stuffed-and-smothered chicken breasts for me again until I try it. (Her veggie-stuffed-and-smothered chicken breasts are killer, so this is huge in my world.) She was as giddy about cauliflower crust then as I am now.
I agreed to make cauliflower crust, but as breadsticks instead of pizza. (As far as I’m concerned, pizza, specifically New York-style, holds a special place in my heart and a cauliflower-crusted impostor has no place masquerading there.)
So I made the breadsticks.
I took my first bite and had to stop and really enjoy what I was eating. Never would I have thought that a simple mixture with cauliflower as the base ingredient could simulate bread. It’s mind-blowing, really.
For someone who eats low carb or can’t eat regular cheesy garlic bread because of allergies or for any other reason, I can see this Cheesy Cauliflower Breadsticks Recipe being a go-to.
The Best Cheesy Cauliflower Breadsticks Recipe
This recipe has minimal ingredients. The base is cauliflower rice, and it uses eggs and cheese as the binder. Garlic, herbs, and cheese lend tons of flavor!
Cauliflower Breadsticks Ingredients
- Cauliflower rice or fresh cauliflower
- Extra-virgin olive oil
- Garlic
- Eggs
- Italian herb seasoning
- Salt and pepper
- Pre-shredded part-skim mozzarella cheese
How to Make Cauliflower Breadsticks
- If you’re making your own cauliflower rice, grate fresh cauliflower on a cheese grater.
- Next, microwave the cauliflower rice. Alternatively, you can sauté it in 1 tablespoon of avocado oil in a skillet on the stovetop over medium-high heat until it starts to soften, about 3 minutes, stirring occasionally.
- Meanwhile, sauté garlic until it’s fragrant.
- Add the garlic, eggs, cheese, and seasonings to the bowl of cauliflower rice.
- And give it a good stir to combine.
- Now spread the mixture evenly into an 8 by 8-inch baking dish that’s lined with parchment paper and sprayed with olive oil cooking spray.
- Bake until the loaf is golden, and then carefully invert it onto a baking tray that’s lined with foil, parchment paper, or a silpat liner and sprayed with olive oil cooking spray. The bottom is now on top! Bake again until the bottom (now on top) is golden.
- Top with more shredded mozzarella and herbs. Lastly, broil until the cheese is melted and golden in spots. Slice it into 8 breadsticks and enjoy!
Pro Tip: You can buy fresh cauliflower rice in the produce section of the grocery store, or you can easily make your own cauliflower rice.
Tips for Making Cauliflower Breadsticks
- Don’t over-cook the cauliflower rice. It should be tender, but not mushy because it’ll cook more in the oven.
- I know 5 cloves sounds like a lot of garlic, but don’t skimp on it. It’s one of the main flavors in our cheesy garlic breadsticks!
- If you have leftovers, I recommend reheating them. I like to do this in a 400F oven until warm, or in an air fryer set at 375F for 3 minutes.
Do Cauliflower Breadsticks Taste Like Bread?
This really is the million dollar question!
This recipe for Cauliflower Breadsticks is meant to taste like cheesy garlic bread. The savory flavor of garlic and herbs is prominent, as well as the flavor of cheese.
In addition to acting as binders, the eggs in this recipe help yield a fluffier texture, and the cheese helps give it a chewiness.
You can definitely taste the cauliflower in this recipe, but it’s not overwhelming and it blends well with the other flavors.
More Cauliflower Crust Recipes to Try
- Hawaiian Pizza by Recipe Girl
- Cauliflower Pizza Crust by One Good Thing by Jillee
- Vegetarian Pizza with Mushrooms and Olives by Kalyn’s Kitchen
Even More Ways to Use Cauliflower
- Instant Pot Cauliflower Pav Bhaji
- Keto Cauliflower Hash Browns Recipe
- Cheesy Loaded Cauliflower Mash
- Cauliflower Potato Salad
- Gluten Free Pad Thai Cauliflower Side Dish
- Ground Bison and Cauliflower Bowl
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Cheesy Cauliflower Breadsticks Recipe
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Ingredients
Cauliflower Breadsticks:
- Olive oil cooking spray
- 3 cups cauliflower rice see Notes
- 2 teaspoons extra-virgin olive oil
- 5 cloves garlic crushed
- 2 large eggs lightly beaten
- 3/4 teaspoon dried Italian herb seasoning divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pre-shredded part-skim mozzarella cheese divided
Other:
- 2 tablespoons freshly-grated Parmesan cheese for topping
- 1/2 tablespoon minced fresh parsley for garnish
- 1/2 cup no-sugar-added marinara sauce for serving (optional)
Instructions
- Preheat the oven to 350F. Line an 8 by 8-inch or 9 by 9-inch baking dish with parchment paper. Spray the parchment paper with olive oil cooking spray.
- If you're making your own cauliflower rice, use a cheese grater to grate fresh cauliflower.
- Put the cauliflower rice in a large microwave-safe bowl and microwave for 8 minutes on high. Cool slightly.
- Meanwhile, heat a small skillet over medium heat. Add the olive oil and once hot, add the garlic. Cook until fragrant, about 1 minute, stirring constantly. Remove from the heat.
- To the bowl with the cauliflower, add the garlic, eggs, 1/2 teaspoon dried Italian herb seasoning, salt, black pepper, and 3/4 of the shredded mozzarella. Stir to combine.
- Spread the cauliflower mixture into the bottom of the prepared baking dish, spreading it out evenly.
- Bake until the loaf is set and starting to turn golden, about 30 minutes.
- Line a baking tray with foil, parchment paper, or a silpat liner, and spray it with olive oil cooking spray. Place the prepared baking tray on top of the baking dish and flip it upside-down, so the cauliflower loaf is now upside-down on the prepared baking tray. Bake until golden, about 10 minutes.
- Spread the remaining 1/4 of the shredded mozzarella and the remaining 1/4 teaspoon dried Italian herb seasoning on top.
- Broil a couple minutes until the cheese is melted and golden in spots.
- Cut into 8 breadsticks. Serve warm, topped with Parmesan and parsley along with marinara sauce if desired.
Notes
- Net Carbs: 4g per serving
- Nutritional Information: Information for this recipe was calculated without the optional marinara sauce.
- Cauliflower Rice: You can use store-bought fresh cauliflower rice, or make your own cauliflower rice. To make your own, grate fresh cauliflower on a cheese grater. You will need to grate about half of a large head of cauliflower (about 6 ounces) to get 3 cups of cauliflower rice for this recipe.
- Stovetop Method Instead of Microwave: Instead of microwaving the cauliflower rice, you can sauté it in 1 tablespoon of avocado oil in a skillet on the stovetop over medium-high heat until it starts to soften, about 3 minutes, stirring occasionally.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on October 12, 2012. I updated it with more information on September 6, 2021.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Can this be made and frozen. Therefore be reheated in a oven ?
Lee, Yes, you can freeze this. Let it cool to room temperature, then layer the breadsticks between pieces of parchment paper in an airtight container and freeze for up to 3 months. When you want to serve them, let them thaw, and then reheat in a 350F oven until warm.
Tried this yesterday, made my whole family taste and everyone loved it. I have very picky boys, they ate it and THEN I told them it was cauliflower! They were shocked! I’m off to another one you have! :)
Tastes great! I may have rolled it too thin, and I used wax paper instead of parchment ….( I read that you shouldn’t after I put it in the oven) After about 15 min., I flipped it, because I noticed the ends browning, it stuck pretty bad to the paper, but I was able to salvage most of it ; ) I used pepper jack cheese instead of mozzarella….I will defiantly make it again, fixing my mistakes next time ;)
Hi there, thanks so much for this lovely recipe. I made it, but I confess that I cannot just follow a recipe too religiously and inevitable add to it. I made it once as per your recipe and the second time I added 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp mustard powder. Fabulous either way. :-)
I made this last week and we loved it (also my 6 year old daughter). Thanks for the recipe!
This is such a great idea and perfect for serving our Gluten free friends!
I featured your recipe in my latest cauliflower recipe round up, thank you!
Has anyone tried this and omitting the cheese? I am wondering if adding another egg would help?
I’m making the family pizza tonight but I’m gluten free. Do you think this would work for my pizza crust? I was thinking of adding the toppings after flipping the bread. What do you thing?
Bobbi, Yes, I think it would work well like this!
Can you use silpat instead of parchment?
Debbie, I haven’t tried this recipe using silpat instead of parchment. The parchment is there not only to coat the bottom of the pan, but also the sides, not only to prevent sticking on the sides, but also so that the parchment can be used to easily flip the breadsticks over. It might work with silpat if you have a silpat liner that fits nicely into a loaf pan and you take care to grease the sides well (since they’ll be in direct contact with the pan). Hope this helps, and I hope you enjoy it if you make it!
First, congratulations on the move – how exciting! Secondly, these were amazing! I brought them to work as a test taste – no one guessed they were made with cauliflower. I’ve seen the recipe floating around Pinterest, but until I saw your post, I had no real interest in making it. So good!
This looks like my perfection aperitif!
Could I possibly use nutritional yeast instead of cheese ?…Wish I could digest dairy better!
Donna, I haven’t tried this recipe with nutritional yeast instead of cheese. Along with the egg, cheese is needed for a binder in this recipe, so in order for it to turn out properly you might need to replace the cheese with something else that is just as good a binder. Keeping it grain-free might be hard to do if the cheese is removed. If you decide to try it with nutritional yeast instead of cheese, let me know how it turns out!
Just found this on Pinterest – it looks amazing. I bet I could fake my cauliflower hating husband out with this, not to mention getting my picky eater to eat it. I’ll just tell him it’s homemade pizza. ;)
Did this tonight with a whole head of cauliflower. I added an onion and used the food processor to grate the cauliflower, onion and garlic. I’m not big on the micro – so I sautéed these three things in a pan with the olive oil. Then I added the rest of the ingredients (quadrupled). I then spread the mixture in a thick layer on two silpat lined cookie sheets and baked, flipped with the assistance of two additional silpats and proceeded. I cut into large pieces before broiling, topped with sautéed mushrooms and a homemade marinara. Coupled with roasted brussel sprouts and a glass of red and this was absolutely heaven. Thank you!!!!!
Faith,
A friend of mine posted this on facebook and it looked wonderful. I made it today and could not believe how wonderful this was! I did not have parchment paper so I used non-sick foil and that worked fine.
Thanks for posting this!
Kellady, Thanks for the info! I actually didn’t hear of the cauliflower crust recipe from that website, otherwise I would have included a link. You probably noticed in my post above, I didn’t take credit for the original recipe; I mentioned that it seemed like a new fad and recipes for it are popping up all over the place. :)
Thank you for taking the time to troubleshoot. I’m going to try again – regardless, my family loved them!
What a great way to get picky kids to eat their veggies! I can’t wait to try this!
Mine didn’t come out crispy – where did I go wrong? thank you!
Hi Sofia, Without being in the kitchen with you it’s hard to know, but I can try to help troubleshoot. Did you make sure to follow the recipe exactly, especially where it says not to add water to the cauliflower when you’re pre-cooking it, and to flip the loaf over and bake for 10 minutes more? Also, like the recipe says, if you let the breadsticks cool for about 10 minutes before eating, they will crisp up a bit. Ingredients may have also been the cause – did you use fresh cauliflower? (Frozen cauliflower may have too high a liquid content for this recipe.) I hope this helps a bit with troubleshooting!
Thanks. I did some googling and I think I’m going to use your recipe but bake it on a parchment lined pizza stone instead. I’ll let you know how it turns out. We’re excited to try it. My wife and I are on a “diet” and are cutting white flour etc so this seems very tasty!
Making these tomorrow. Wondering if you can skip the loaf pan and go right to baking on a cookie sheet?
Renzo, I found that the loaf pan helped shape it, but baking it on a cookie sheet may work just fine. Let me know if you try it!
I tried making this before without a baking sheet, and it just wasn’t coming out right… The loaf pan made it perfect!!! I can’t wait to make this again. It’s all about the loaf pan and the final cut/browning step.
do you think you could use frozen cauliflower?
Jill, I haven’t tried it with frozen cauliflower, so I can’t say for sure; I think the biggest issue would be that frozen cauliflower has quite a bit more liquid than fresh so it might cause the breadsticks to be soggy. You could try wringing out the frozen (and thawed) cauliflower in a kitchen towel or pressing it down in a fine mesh to remove excess liquid, and it might work that way. Let me know how it turns out if you give it a try!
Hey everyone!
What a great recipe! My family and I are doing Weight Watchers, Points Plus Program, and with our calculations and a little bit of changing we got the recipe to 2 points a serving, without marinara sauce. We also got about 2 sticks a serving.
We changed the eggs to egg whites which worked just fine. We also cut the cheese down to 3 oz instead of four. This brought each serving down to the 2 points instead of 3.
Use your favorite low marinara sauce and you can stick to two points. Enjoy!
Saw this on Pinterest and HAD to come see the recipe it looked SO good. I have ‘pinterested’ it for now, but will surely have to make an eggless version of this.. one of these days.
Thanks for sharing your recipe as well as the other sites for more ideas!
These are delicious! I’m sensitive to gluten so after making a test batch, then a 3x batch to bring to work tomorrow I can see myself making this “crust” weekly at least to use as a sandwich base. Thanks for sharing!
Is it possible to make this dairy-free? I suppose some sort of vegan mozzarella would work. Any suggestions?
Is there a way to make this recipe without microwaving the cauliflower? I hate nuking stuff because it is so bad for you.
L.K., I haven’t tried it, but I think steaming the cauliflower on the stovetop would work fine. I think you could either steam it before “ricing” or after…let me know what works best if you try it!
Also, in Recipe Girl’s recipe for Cauliflower Crust Pizza, she gives a tip at the end on how to make it without a microwave! Here’s the link, and the tip is at the bottom: http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/.
HI,
I made these tonight and they were really yummy. I riced my cauliflower in a food processor and since I don’t have a microwave I baked it at 350 for about 6 minutes after ricing it. I was not mushy but I would have liked it a but crispier, next time I would bake it a little longer.
Thanks!
Mine stuck to the parchment. Did you run into this.
Kristie, No, mine didn’t stick at all. There are a couple things I wanted to mention: 1) be sure you’re using parchment paper instead of wax paper – although they look similar, wax paper won’t work here; and 2) like the recipe says, be sure to lightly spray the parchment paper with cooking spray. Hope this helps!
HI Faith, Just wanted to let you know I’m trying this breadstick recipe tonight. I hope you don’t mind if I link back to this post when I talk about it on my blog. (want to give you credit for this) I’m excited to try it!!! Thanks too for your fantastic site. Just found it today via a google search for cauliflower crust. Can’t wait to check out more of your posts, and big congrats on your book. All the best from Vancouver. Roz
Nicole, I’m glad you enjoyed the recipe! Regarding the nutrition information, like I mentioned above, after receiving many emails asking about the nutrition info for this recipe, I calculated it using the values on the USDA’s National Nutrient Database for Standard Reference.
Please note that I am not a nutritionist and I cannot guarantee the accuracy of the nutritional information given. Also, please note that I calculated the nutritional information without the dried Italian herb seasoning, salt, pepper, cooking spray, and marinara sauce. Lastly, I calculated the recipe using low-fat mozzarella cheese.
If you calculated the nutrition info differently (or used information that was from a different source – for example, from the food packaging itself, instead of from the USDA’s National Nutrient Database for Standard Reference like what I used), it is likely that you will yield a different result. This is why I made sure to mention above the method and source I used to calculate the nutrition info.
Just made this tonight. Amazing! I just spread on my pizza stone instead of using the loaf pan. It tasted so darn good dipped in pizza sauce and ranch. The only negative thing….I ate the whole darn thing!
These were FABULOUS! I made the following changes:
– I doubled the recipe and spread it into a 9″X13″ pan. I didn’t have a loaf pan, and I like having leftovers for lunch during the week!
– Garlic gives me SEVERE heartburn, so I just sprinkled a tiny bit of powder into the mix instead of using the right amount of the real stuff. I also used rosemary salt and basil instead of seasonings – I love salt so much (low blood pressure too!) and rosemary makes it taste so fancy!
– I topped it with sauce AND cheese before popping it into the broiler – it can be pizza instead of breadsticks!
OH MY OH MY – this will be in my regular clean-eating rotation! Thanks!
I made this, my first cauliflower crust/bread stick attempt and it is wonderful! I had to adjust the recipe a bit to use what I had on hand. I used about a half a bag of frozen cauliflower florets and riced them in my food processor while still frozen. It was loud, but it did rice up well and not puree. I was worried about a higher water content since I used frozen so after heating in microwave and cooling some, I squeezed it out in sturdy paper towels. I’m pretty impatient so to help cool quickly I spread the hot cooked cauliflower up the sides of a small metal bowl and put it in the freezer for a couple minutes. I also used a handful of grated Parmesan and Colby Jack cheese since I didn’t have any mozzarella. I spread the mixture out onto parchment on a cookie sheet in about a 6in x 9in oval shape than flipped onto another parchment sheet carefully and sliced before sprinkling cheese to broil. Thanks for this wonderful recipe, maybe next time I’ll run to the store and make it as stated!
I was soo sceptic about the taste. The taste of neutral cauliflower. Wife told me to do it only weekend when we might have additional food. For any case. Emergency :) But I made yesterday and it’s too good. Ate with ajvar (balkan spicy cream of paprika and eggplant)…. Great, yummy. I only need to crust them more. Anyhow, perfect recipe. Gonna make this pizza in 5 x portion :) Thanks
Any suggestions on how to cook the cauliflower the old fashioned way…without a microwave?
Michelle, Here’s what I said to another commentor who asked the same question: I haven’t tried it, but I think steaming the cauliflower on the stovetop would work fine. I think you could either steam it before “ricing” or after…let me know what works best if you try it!
In Recipe Girl’s recipe for Cauliflower Crust Pizza, she gives a tip at the end on how to make it without a microwave! Here’s the link, and the tip is at the bottom: http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/.
This is so intriguing that I have to try it. I’ve never heard of anything like it before…apparently I need to get out more! When I make it, I’m going to have to not tell my husband what it is, or he definitely will not try it!
Just made this tonight and it was amazing. I wasn’t paying too much attention and accidentally doubled all of the recipe EXCEPT for the cauliflower, so I just added in some flour before baking. Great recipe!
So glad you liked it, Stephanie!
I accidently grated the entire head of cauliflower! Do you know how many cups of it I should use for this? I don’t want to mess up the recipe! :P
Jamie, You could just use 1/4 of the grated cauliflower if you want to make the recipe as-is. Or if you want to use the whole head of grated cauliflower, if it was a pretty big head of cauliflower, use 4 times the amount of all other ingredients in the recipe. Also, be sure to cook it in a larger dish (or in 4 9X5-inch loaf pans); if you decide to cook it in a larger dish, the cooking time might also need to be increased. Hope this helps and hope you enjoy it! :)
Looks great! Have you ever posted your friends chicken recipe?
Pam, No, I haven’t but I really should! :)
I really want to try this! Has anyone tried this minus the cheese? Do you think the cheese is necessary to hold the crust together, or does the egg take care of that?
Thanks for posting!
Heather, I’m so sorry it took me so long to respond to your comment, I just found your comment along with a couple others in my spam queue!
I haven’t tried this recipe without the cheese. My thoughts are that it might turn out fluffier and less dense, more like frittata than a breadstick or pizza crust…still delicious in its own right though. Let me know if you give it a try!
I just made these. They did not turn out at all. I followed the directions word for word and they are mushy!!!
Lindsay, I’m so sorry it took me so long to respond to your comment, I just found your comment along with a couple others in my spam queue!
I’m sorry to hear that yours turned out mushy! I’ve made this recipe two more times since posting it and they haven’t been mushy at all for me. (I think what really helps is flipping it so that it has the chance to cook on the other side.) Like I mentioned above, if you let it cool for about 10 minutes after taking it out of the oven, the crust will harden a bit so it’s easy to hold like a thin-crust pizza. Straight out of the oven it’s delicious too, just much softer.
That being said, maybe ingredients played a role in making yours mushy…maybe your cauliflower had a much higher water content — was it frozen and then thawed? If so, that might be a contributing factor (I used fresh cauliflower). Also, maybe your cheese had a higher water content — I didn’t specify this in the recipe, but I didn’t use fresh mozzarella. (Fresh mozzarella has a higher liquid content so I don’t think it would work well in this recipe.) Other than than that, I’m really not sure. Hope this helps though!
I’m a believer – must try!
Very nice recipe. I have to taste it for sure!
I made these bread sticks for dinner tonight! I have to say I am so surprised at how delicious they were! They are without a doubt my favorite low carb thing that I have cooked so far! I did add in some cheddar with the recipe. I think I will cook it again tomorrow! LOL! Thanks for the wonderful recipe!
I’ve been seeing this too and have been curious. Great to know it turned out well! I’m going to make this for my father…his oncologist has told him not to eat any wheat based food. As always..pictures are mouthwatering!
very clever, faith! i like seeing new uses for cauliflower, as i previously had no desire to eat it whatsoever. :)
Love this recipe! Great for our Meatless Monday blog post :)
twosexyveggies.tumblr.com
LOVE the simplicity of this recipe! I have a head of cauliflower and the rest of the ingredients, so trying it out this week. THANKS!
I love cauliflower crust/breadsticks! Although, I don’t have a microwave anymore… how do you recommend cooking the cauliflower without one?
Hannah, I haven’t tried it, but in Recipe Girl’s recipe for Cauliflower Crust Pizza she gives a tip at the end on how to make it without a microwave; here’s the link, and the tip is at the bottom: http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/.
What if you didn’t want to use a microwave? Is there a way to cook the califlower on the stove top or oven?
Janet, I haven’t tried it, but I think steaming the cauliflower on the stovetop would work fine. I think you could either steam it before “ricing” or after…let me know what works best if you try it!
I just noticed, in Recipe Girl’s recipe for Cauliflower Crust Pizza, she gives a tip at the end on how to make it without a microwave! Here’s the link, and the tip is at the bottom: http://www.recipegirl.com/2012/01/16/cauliflower-crust-hawaiian-pizza/.
The concept of a cauliflower-based crust totally blows my mind. I love cauliflower just as it is, so be able to turn it into yet another incredible, edible vehicle for toppings must be some sort of sorcery. These look so good!
I wouldn’t have guessed it is cauliflower! They look very delectable Faith!
Love, love, love this idea! I’ve shared it on all my social networks. People really love the cauliflower pizza crust, so they’re going to love what you’ve done with it too! Thanks for sharing my pizza link :)
Lori, Thank you so much for sharing this on your social networks! My pleasure to share your pizza link — it looks incredible! :)
Oh wow Faith – this is absolutely amazing!!! Really sounds gorgeous and tempting. Love your photos too as always! B x
Can these be frozen?
Tiffany, I haven’t tried it myself, but I’ve heard that cauliflower crust does freeze well! If you’re interested, The Detoxinista describes how to freeze it here: http://detoxinista.com/2012/01/the-secret-to-perfect-cauliflower-pizza-crust/.
Brilliant!
These look scrumptious!
I don’t know why I’ve been putting off making this for so long! It sounds utterly delicious!
I’ll be absolutely honest and admit that until today I had never heard of a cauliflowere crust :) ! But this sounds so fascinating that i just have to try before caulis are not so nice in the Australian spring!! And I would like to thank Vicki Bensiger for the idea of grating that beautiful vegetable [of which I have a beautiful half in my fridge at the moment!] into a salad > tomorrow lunch!!
How unique and so much healthier than regular breadsticks. I love this recipe. I haven’t seen anything about cauliflower crusted pizza but will check that out as well.
The only thing I’ve done with cauliflower that’s different is grate it and add it to my salads. My kids never knew what I added but loved it for the extra crunch and flavor.
Thanks for sharing this recipe. I cant wait to try it!
I have been intrigued by the cauliflower crust pizzas on Pinterest and have vaguely wanted to try it out, but now I REALLY do. You’ve convinced me. You’re good at that. Your photos help. :) I like the styling on these, it really looks like we’re sneaking a peak in the middle of someone sneaking them hot from the oven.
This recipe is so original and creative! Who knew cauliflower could beat what bread did? Wow, wow, wow. Guilt-free and delish material right here!
Thank you so much for sharing this recipe, I’ve bookmarked it, and I shall definitely use this riced cauliflower idea for my current healthy eating plan :)
OK I have not heard about this fad yet but I am so curious now. I will have to try it. I am the same I try to avoid fads until I cave in ha ha.
Hi for sure I will give these a try! Have you an idea on the calorie content? Thanks Donna
Donna, So glad you want to try this recipe! I calculated the nutrition info and added it to the post above. Hope you enjoy it if you give it a try! :)
I LOVE this, Faith!! How splendidly clever and delicious. I am absolutely trying this as soon as cauliflower comes back to the markets OR when mine are ready to harvest. :-) I planted purple cauliflower this year, so that should make for a very interesting “breadstick” :-)
I’ve been seeing cauliflower crusts popping up as well, but have not tried them yet. These “breadsticks” sounds really intriguing though. I am sure they are delicious and I’ll have to give this technique a try!
This is such a good idea! Wow! I never thought of using cauliflower as a kind of bread substitute, prefect for dipping. Your idea that this might be good for someone who can’t have bread (and doesn’t like typical substitutes) is spot on. Must. Try. This. :)
Who woulda thunk it? :) What a clever way to make no bread breadsticks! I’ll be pinning this one and making it for sure!
These look so scrumptious, Faith! What a fabulous appetizer or quick meal!
Good heavens, who would have thought?!!
On the other hand, a diet I was on once used cauliflower mashed potatoes, and they really did taste like mashed potatoes. So why not bread?
I wish I had time to try this right now as it’s so intriguing, but I’m surrounded by packing boxes and really am not doing any experimenting in the kitchen right now. (I did make your rice dish, though, and it will post automatically….it was delicious!)
Will save this for later for certain, Faith. Wish you were here cooking for me right now! :)
Wow I am certainly going to try this out they sound magical. Thanks have a great weekend Diane
I have made cauliflower crust and LOVED it! Totally trying your bread stick version- how yummy!
I am in the same boat Faith. I have been wanting to make cauliflower crust something but can’t bring myself to do the pizza. These look awesome and I trust your taste in Pizza. I have to finally make this!
This is so great. I would love to try making these with cauliflower crust! I have heard rumors of such a thing, but have yet to find a recipe worth my time. But this one definitely looks like one I want to make and spend a lot of time eating!
I definitely need to try these… I’m with you on the pizza, I like a traditional crust and haven’t tried the cauliflower, seeing it all over the place as well…
but breadsticks, you’ve convinced me!
Cauliflower and cheese – I am sold, don’t even care if it tastes like bread! I’ve seen a few pizza recipes too but these look far more *right* for some reason. Thanks for sharing :)
This looks wonderful! I’m a sceptic too although I have been seeing cauliflower crusts all over the place and admit my interest was piqued. Definitely going to be try this!
You are a total genius! What a lovely recipe Faith! I’m definitely going to try these soon. What a treat!
That is an original recipe! Your breadsticks look so scrumptious.
Cheers,
Rosa