Cheesy Garlic Cauliflower Bread Sticks

Cheesy Garlic Cauliflower Bread Sticks

4.8 of 5 (6)
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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 Bread Sticks calories by ingredient
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Submitted by: SUZHOLLE


A delicious cauliflower bread stick recipe that is a low-calorie option to real bread. A delicious cauliflower bread stick 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: 1/4th of recipe


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Member Ratings For This Recipe

  • Incredible!
    2 of 2 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

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  • Very Good
    1 of 1 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

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  • I tried a variation on this that riced the cauliflower then cooked it and it turned out kind of soggy in the middles even though I put it in a dish towel to squeeze the extra water out. I'll try this version and see how it works. - 3/2/16

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  • Big hit with my entire family!! Made a double batch and served it with a SP pasta recipe for family dinner on Sunday. My great nephew who is 4 even ate them and liked them! Definitely will make again. - 2/18/16

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  • Absolutely loved this we'll be having it often, and can't wait to try it in a more of a pizza version. - 4/1/15

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  • Truly awesome! Made this with some lasagna. Really impressed, could not tell difference from local pizza shop. - 2/1/14

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  • Really enjoyed this. Ibaked it for 20 min at 425. Wonder if I baked it longer would it be more crispy. The family gobbled it down. It is definitely a do again. - 12/20/13

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