I found the yummiest recipe for low carb bread sticks which fascinated me.
Of course I don’t have any cauliflower in the house and promised myself that I won’t go to the store until I’ve used up everything in the larder.
But here’s what I will be making after my “Use it Up” campaign is over. I discovered it on a great blog called Kathyskitchenadventures.com. I don’t know who she is, but I like her!
I’m trying to move toward lower carb cooking and incorporating more vegetables into my meals. Since I’ll be turning 65 this year, I figure I need to start eating like an adult. I swore off white stuff (sugar, white flour, potatoes) for Lent this year but I added an amendment that cauliflower is allowed. This recipe sounds marvelous.
If anyone out there is allowed to go to the grocery store, please make it and let me know what you think. Kathy also has a recipe on her site for a cauliflower pizza crust which I’ll be trying.
Cauliflower Bread Sticks:
1 cup raw grated cauliflower
1/4 cup egg substitute (I’ll use one chicken egg!)
1 cup shredded or 4 oz 2% light mozzarella, divided (1 Lean)
Garlic salt and Italian seasonings, to taste
Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9 x13 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan).
Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with a good marinara sauce for dipping.