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 week-night 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).
Cheesy Cauliflower Breadsticks
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 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 post. All opinions are my own.