3 Ingredient Cheesy Cauliflower Breadsticks Recipe
One of my absolute favorite low-carb meals is cheesy cauliflower breadsticks. They are super simple to make, taste delicious, and are really healthy. I’ve made them into cakes, pizza crusts, and breadsticks, and all versions of the cauliflower-based crust worked out really well. I was challenged to try creating my stand-by recipe with the new Green Giant riced veggies, specifically the cauliflower and sweet potato mix.
I was excited by this challenge for two reasons. First, I actually love sweet potatoes and I had a feeling the slight sweetness would work great in my recipe. Second, Green Giant just made my life a whole lot easier by pre-ricing my cauliflower! Although it is not hard to make my own riced cauliflower, it is rather time-consuming and messy.
I was super excited to find out Green Giant is now making three different types of riced veggies. Plus, they are made 100% with vegetables, they have 70% fewer calories than rice and they are gluten-free and come without sauce so you can season them just the way you like. I can’t even get over how much time and effort it saves to just have the riced veggies on hand to make my favorite go-to cauliflower breadsticks. You can find them in the Walmart frozen vegetable aisle.
To make these cauliflower breadsticks, you only need 3 ingredients plus some herbs and spices — eggs, cheese, and the cauliflower sweet potato blend riced veggies. Having the veggies already riced makes this recipe an easy weeknight meal. I also love that it includes protein in the cheese and the eggs, and veggies, of course, so I feel great giving this to my kids as a complete meal. To make these cheesy cauliflower breadsticks for yourself, check out my recipe and instructions below, adapted from my cauliflower cheddar cakes recipe, and while you’re at it, check out my zesty cauliflower hummus, and the 8 other fantastic cauliflower recipes.
3 Ingredient Cheesy Cauliflower Breadsticks Recipe
Stacey shares a recipe for three-ingredient cheesy cauliflower breadsticks.The recipe is low-carb, gluten-free and great for dinner using riced cauliflower.
- Bag of Green Giant Riced Cauliflower & Sweet Potato
- Bag of Green Giant Riced Cauliflower
- 1 Cup of Shredded Cheddar Cheese
- 1 Cup of Mozzarella Cheese
- 2 Large Eggs
- Chopped Oregano (optional)
- Salt and Pepper, to Taste
- Thaw the riced cauliflower bags in the refrigerator until thawed completely.
- Using a kitchen towel, place the cauliflower and sweet potato riced veggies in the center of the towel and squeeze as much water out as you can. Take time to continue squeezing for a couple of minutes to remove as much water as possible. Place the squeezed veggies in a separate bowl. Squeeze in batches until all the water is removed.
- Combine the dried cauliflower and sweet potatoes and add one cup of cheddar cheese a half cup of mozzarella, two eggs, oregano, and salt and pepper to a bowl and mix until combined.
- On a parchment-lined baking sheet, spread the cauliflower mixture onto the pan and create a rectangle, using your hands to flatten it out.
- Bake at 400 degrees for 20 minutes, until the top is golden brown.
- Remove from the oven and carefully flip over. Top the cooked side with the remaining mozzarella cheese.
- Return to the oven and bake for another 15-20 minutes, until the cheese melts and the underside is browned. Serve immediately after slicing.
Amount Per Serving Calories 91Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 48mgSodium 165mgCarbohydrates 3gFiber 1gSugar 1gProtein 6g
Cheesy Cauliflower Breadsticks Recipe
Bag of Green Giant Riced Cauliflower & Sweet Potato
Bag of Green Giant Riced Cauliflower
1 Cup of Shredded Cheddar Cheese
1 Cup of Mozzarella Cheese
2 Large Eggs
Chopped Oregano (optional)
Salt and Pepper, to Taste
Thaw the riced cauliflower bags in the refrigerator until thawed completely.
Using a kitchen towel, place the cauliflower and sweet potato riced veggies in the center of the towel and squeeze as much water out as you can. Take time to continue squeezing for a couple of minutes to remove as much water as possible. Place the squeezed veggies in a separate bowl. Squeeze in batches until all the water is removed.
Combine the dried cauliflower and sweet potatoes and add one cup of cheddar cheese a half cup of mozzarella, two eggs, oregano, and salt and pepper to a bowl and mix until combined.
On a parchment-lined baking sheet, spread the cauliflower mixture onto the pan and create a rectangle, using your hands to flatten it out.
Bake at 400 degrees for 20 minutes, until the top is golden brown. Remove from the oven and carefully flip over. Top the cooked side with the remaining mozzarella cheese. Return to the oven and bake for another 15-20 minutes, until the cheese melts and the underside is browned. Serve immediately after slicing.
Thank you ACORN Influence and its advertiser for sponsoring this cheese cauliflower breadsticks recipe. All opinions are my own.
Hi, Stacey. Your cheesy cauliflower bread sticks look fabulous – can’t wait to try. Is that a marinara sauce for dipping in the picture? Is it low carb also?
Hi Mark, thank you! I always use low-sugar tomato sauce. It is fairly low-carb, but if you’re not wanting extra carbs I’d probably skip it. Alfredo or ranch dressing would be lower in carbs I think, if you’re looking for a sauce!
These look delicious! Is there a way to easily print just the recipe?
Hi Donna, thanks! I think the easiest way would be to print the page from your browser. As another option, you could copy and paste the text into a word doc and print that.
Have you ever tried making this with fresh cauliflower?
Hi Barbara, thanks for your question! I have made cauliflower breadsticks with fresh cauliflower. This recipe works in breadstick form too: https://poshinprogress.com/2014/08/06/cauliflower-cheddar-cakes/
Thank you. I’ve never seen the Green Giant items you list for this recipe in my grocery store.
Sure! Happy to help. I find them in my frozen veggie section. My grocery store actually has a few different brands. You could also use frozen cauliflower and then use a food processor to chop it up and squeeze out the excess water. Obviously, that’s a bit more time consuming, but definitely would work!
These look so good! Might have to try making these tonight. Thanks for the recipe!
Thanks Megan! I hope you enjoy them:)
If I used riced cauliflower in the fridge section not frozen how should I modify?
Hi Amber – you would still want to microwave for a couple minutes and try to remove some of the water by wringing it in a towel. Then it should work great! Hope this helps.
I cannot get the pre-riced cauliflower or sweet potato in my grocery store. I do, however, have a food processor. What’re the approximate amounts of cauliflower and sweet potato (after using the processor) would I need to make this recipe. It looks great!
Hi Crystal. You can absolutely make your own riced cauliflower. Here is my recipe for making it yourself: https://poshinprogress.com/2014/08/06/cauliflower-cheddar-cakes/
So I tried making this and I want to know what sized bags of cauliflower you used because my pan is completely covered, looks waaaaaay larger than your pics. Plus at 20 minutes and it’s still very soggy and there is no way it’s going to “flip over” without falling apart. I squeezed out all water, followed directions, etc.
Oh no! I’m sorry to hear it. My bags had 12 oz. – it sounds like you had too much cauliflower and not enough binding, from how you are describing it. Did you thaw and squeeze? Sometimes, I microwave for a little while too to get more water out when I squeeze. Seriously, you can’t squeeze too much! In the future, if you think you have too much cauliflower, you can measure out 2 cups. I find two cups cauli to two cups cheese works very well. If it still doesn’t bind well, you can add an extra egg. Here is a recipe I made with fresh cauli, if you used fresh vs bags: https://poshinprogress.com/2014/08/06/cauliflower-cheddar-cakes/
Thank you! I will try it again!
Hi. Just found this recipe… however I cannot have the pototes… what could I use? Double the cauliflower or broccoli or carrots?
Hi Ellyn, you can absolutely just use cauliflower. If you read the comments above, I mention another recipe that uses just cauliflower and other cooking ideas!
Really like the concept. However, having a tough time w/ recipe. Can you spell out the steps around “combine the cauliflower and sweet pot”? I bought both cauliflower rice and the mixed caulf & sw pot mix.
Also, were you state “after 20 min carefully turn over the rectagles.” Then go on to say “top w/ cheese…”
How do I pull that off? Sorry if I missed it!
Anxious to try!
Hi Wayne, Thanks for your questions! When I made these, I had to use the mixed bags, so I had two separate bags. I removed as much water as I could from each bag and then I combined them – literally just mixed them together. I personally prefer to just use cauliflower when I make the breadsticks – the sweet potatoes will add a sweeter flavor, which is nice, but I prefer just cauliflower. You can also try out this recipe, which is just cauliflower – they are very similar recipes: https://poshinprogress.com/2014/08/06/cauliflower-cheddar-cakes/
In terms of flipping – I accomplished this by putting another piece of parchment paper on top of it and then flipping the pan onto a cutting board. Thus, you can slide the parchment paper back onto the pan. I hope this makes sense! Good luck:)
Are these instructions correct, then? Each 12oz bag has approximately 4 cups. So as written, this recipe would have 8 cups cauliflower and sweet potatoes to 2 cups cheese. I just took my cauliflower out to thaw and I’m hoping everything is right before I’m too far gone haha
Hi Emily, make sure you squeeze out all the water so the vegetables are as dry as possible. You’ll be surprised how small they get once you remove all the water! I find a 2 cup veggie to 2 cups cheese the best ratio. I also prefer using just cauliflower vs the other mix, but that’s a personal preference! Hope this helps. I also shared another recipe that uses fresh cauliflower in the comment section.
What are the nutritional facts of this recipe? i.e., number of servings, number of carbs
Hi Vickie, I haven’t done the calculation. Here is a great site for calculating recipes: http://www.myfitnesspal.com/recipe/calculator
How many calories in each stick? And do you eat with marinara sauce it looks like?
Hi Liz, I like to eat them alone or with marinara. If you’re interested in calorie count, you can calculate the calories on a site like: http://www.myfitnesspal.com/recipe/calculator
Do you know about how many calories each they are?
Just came across your website! These look so delicious!
I am heading to the store today to purchase ingredients and cook tonight!
I hope you enjoyed them! They also work great with just cauliflower rice – that’s how I usually make them!
Hi!! I can’t wait to try this! I have raw riced cauliflower should I cook it before preparing the recipe, also is it ok to leave out the sweet potato? I am doing KETO and I want to avoid the unnecessary carbs. Thank you!!
This looks great! Just one question… You say to bake – flip and then top the cooked side with cheese. If it’s flipped, isn’t the cooked side face down? Thanks!
Hi Jeni! The bottom (that was originally touching the pan) actually gets brown faster than the top, which is why you flip it over. So you’d top the recently flipped side with cheese.
Love your recipe. Love cauliflower rice but once upon a time I did not! I have a Cuisinart Griddler/panini press. For years I never realized that using the flat griddle side of the grill plates that I would have the perfect machine to take care of the squeezing of the cauliflower while also improving the texture and taste. I microwave the cauliflower rice and if it’s a small bag I then place it on my Griddler with the temp set at 200° and just go about my other business for a while. The cauliflower comes perfectly dry without browning, it’s more like a race green then any other way a Panini press does the pressing out of water for me. If I’m using a big bag I set the temperature to 400 and I do press down on the Panini press handle and it is so satisfying to hear and feel the liquid leaving and going into the grease trap. The rest of the liquid just evaporates. I even use the griller to make the actual breadsticks square because it cooks it so quickly and perfectly there’s a fluffier texture the edges don’t have any burnt egg smell to it which I don’t like. This machine in my opinion makes the perfect cauliflower rice for a stirfry sauce if you were making fried rice. It makes the recipe more bread like than any other. I cut them into small squares sometimes and put tapenade on them. It makes great appetizers if you cut it the chat size of a Triscuit. And of course it makes great pizza. And if you have a newer model it has a function by which you can close the lid without it touching what’s on the bottom two sear over items like cheese if you want to melt it. You can make it from start to finish it was one machine