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.
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.