It’s holiday season and there is wonderful food wherever you go. We’ve thoroughly enjoyed Christmas dinners, loads and loads of cookies, lovely drinks and so much more. No need to feel guilty about, though. As long as we balance all that holiday food with a few healthier options, we’re just fine. And these cheesy cauliflower breadsticks fit that bill.

Cauliflower

Riced cauliflower is the base for these breadsticks. Whether you’re trying to eat less carbs or have food allergies that don’t allow you to eat bread, these breadsticks will definitely brighten your day. They’ve even converted the die-hard bread eaters in this house (including me). To give them just a bit more texture, I’ve added chickpea flour. But if that’s too much carbs for you, you can omit it.

Cheese

The best part of these breadsticks: cheese. There’s cheese ‘in’ the breadsticks and on top. Cheesy, yummy goodness. Instead of the Emmenthal and Mozzarella, you can easily swap these for your preferred cheeses.

Ingredients

1/2 head of cauliflower (about 500-550 g net weight)

4 eggs

2 tbsp dried or fresh chives

150 g grated Emmenthal cheese

100 g chickpea flour

pinch of salt and pepper

100 g grated Mozzarella

Instructions

Preheat oven to 200°C and line a baking sheet with parchment paper.

‘Rice’ the cauliflower using a food processor or grater and put in a microwave-safe bowl.

Cover with cling film and steam ca. 10 minutes at half power (600W).

Let cool a few minutes.

Put the steamed cauliflower in a large bowl, add eggs, Emmenthal cheese, chives, chickpea flour and salt/pepper.

Mix well.

Spread mixture on the prepared baking sheet and smooth it out.

Bake ca. 20-30 minutes until the top is golden brown.

Sprinkle Mozzarella on top and bake another 10-15 minutes until the cheese is melted and the top has formed a nice crust.

Cut in strips, serve warm or cold, with or without a dipping sauce.

Enjoy!

Would you rather have a recipe for real bread? Try these Soft Pretzel Bites.

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Cheesy Cauliflower Breadsticks

Author Nicole

Ingredients

• 1/2 head of cauliflower (about 500-550 g net weight)
• 4 eggs
• 2 tbsp dried or fresh chives
• 150 g grated Emmenthal cheese
• 100 g chickpea flour
• pinch of salt and pepper
• 100 g grated Mozzarella

Instructions

1. Preheat oven to 200°C and line a baking sheet with parchment paper.

2. ‘Rice’ the cauliflower using a food processor or grater and put in a microwave-safe bowl.

3. Cover with cling film and steam ca. 10 minutes at half power (600W).

4. Let cool a few minutes.

5. Put the steamed cauliflower in a large bowl, add eggs, Emmenthal cheese, chives, chickpea flour and salt/pepper.

6. Mix well.

7. Spread mixture on the prepared baking sheet and smooth it out.

8. Bake ca. 20-30 minutes until the top is golden brown.

9. Sprinkle Mozzarella on top and bake another 10-15 minutes until the cheese is melted and the top has formed a nice crust.

10. Cut in strips, serve warm or cold, with or without a dipping sauce.