CHEESY CAULIFLOWER BREADSTICKS – KETO AND GLUTEN FREEg

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I’m always amazed by all the fantastic things you can do with cauliflower. It’s a staple ingredient on low carb and goes way beyond a potato substitute.
When I got started on this way of life, I discovered that cauliflower can make a fantastic pizza crust. As the years went on, I also experimented with using it in chocolate pudding and pie crust.
I’m thinking the cute little shapes may even help get the kids to eat their vegetables. With all the yummy cheese on top, they might not detect the healthy veggie in these cheesy cauliflower breadsticks.

Ingredients

• 1 1/2 cups cauliflower riced (about 3.75 ounces)
• 1 1/2 cups Monterey jack cheese freshly grated (about 6 ounces)
• 2 large eggs beaten
• 1/2 teaspoon ground sage
• 1/2 teaspoon ground oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground mustard
• ground black pepper to taste
• fresh parsley minced (for garnishing)
• US Customary - Metric
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Instructions

1. Remove the base or leaves and cut cauliflower into florets. Rice cauliflower by using a food processor. Cook for about 8 to 10 minutes, you can use a microwave or a toaster oven. Allow to cool.
2. Pre-heat oven at 450F.
3. Once riced cauliflower has cooled, place in a kitchen towel and strain the liquid. Transfer to a mixing bowl.
4. Season cauliflower with sage, oregano, thyme and mustard seed. Mix well.
5. Season egg with ground black pepper. Pour beaten egg, 3 tablespoon cheese and combine with seasoned cauliflower. Allow for eggs to set at the buttom of the bowl and spoon the excess eggs out.
6. ..............................

for full instruction please see : lowcarbyum.com

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