Cheesy Garlic Cauliflower Breadsticks

Cheesy Garlic Cauliflower Breadsticks

4 of 5 (63)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 199.5
  • Total Fat: 12.9 g
  • Cholesterol: 71.3 mg
  • Sodium: 686.9 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.1 g

View full nutritional breakdown of Cheesy Garlic Cauliflower Breadsticks calories by ingredient


A delicious cauliflower breadstick recipe that is a low-calorie option to real bread. A delicious cauliflower breadstick recipe that is a low-calorie option to real bread.
Number of Servings: 4


    1 cup cooked, riced cauliflower
    1/2 cup shredded reduced fat mozzarella cheese
    1/2 cup Parmesan cheese
    1 egg, beaten
    1 tsp dried oregano
    1/2 tsp crushed garlic
    1/2 tsp garlic salt

    For Topping:

    2 tablespoons softened light butter

    2 cloves garlic, finely minced
    1/4 cup grated parmesan cheese
    1/4 cup grated reduced fat mozzarella cheese
    *Optional Marinara sauce for dipping


Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Bread:
Spray your baking stone or sheet with PAM and top with parchment paper.

In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle

Bake at 450 degrees for 15 minutes.

Remove from oven.

Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.

Slice and Serve!

Serving Size: 1/4 of recipe

Member Ratings For This Recipe

  • no profile photo

    12 of 12 people found this review helpful
    Made this on a smaller baking sheet so the crust ended up a bit thicker, seemed to hold together nicely. Topped it with fresh mushrooms and red onions, it was extremely delicious! Gonna try a bunch of variations of this! If you are considering this as as supper option, DO IT! - 10/8/13

  • no profile photo

    Very Good
    8 of 8 people found this review helpful
    Taste was excellent, I might have made my crust thinner than it should be; we had to eat it with a fork because we couldn't pick it up. Once it cooled a bit we could pick it up though. Next time I'll make it thicker. Great lo-carb version of a normally sinful indulgence. - 10/23/12

  • no profile photo

    5 of 5 people found this review helpful
    I rice my califlower in the food processor, then put it in the microwave to cook for 4 minutes per two cups. I then put it into a linen towel (let cool just a bit, enough to handle) and squeeze as much water out as possible. I then proceeded with the recipe. It turned out delicious! - 4/6/17

  • no profile photo

    4 of 9 people found this review helpful
    Don't bother with this. The recipe does not work. I am an experienced cook and I followed the directions exactly and all I got was soggy cauliflower and cheese on a cookie sheet. I'm going to develop a working recipe for this as it sounds like a great idea. - 7/3/16

  • no profile photo

    Very Good
    2 of 3 people found this review helpful
    i followed the recipe - doesn't make a large rectangle. Makes a pretty small one if you want your breadsticks to be fairly thick. Tasted really good, but nothing like bread! LOL - 10/1/16