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These Cheesy Cauliflower Bread Sticks are so easy to make and are a family favorite! Made with cauliflower and topped with heaps of melted cheese and fresh herbs, everyone will be reaching for seconds and thirds! Low carb and gluten-free has never tasted this good!
This foolproof cauliflower breadstick recipe is the perfect mix of cheesy and crispy. Packed with flavor and made with only a handful of ingredients, you’re going to want to make this recipe again and again. It is absolutely addictive!
Want another low-carb recipe like these cauliflower breadsticks? Try my Low Carb Breakfast Potato Skillet or Creamy Sundried Tomato Chicken Thighs. They are so easy to make and you won’t even miss the carbs.
Why You’ll Love This Low Carb Breadstick Recipe
- It easy. It’s definitely easier to make these cauliflower breadsticks than traditional breadsticks as there’s no need to work with dough which can take hours when factoring in the resting time.
- It’s low carb. Even if you don’t follow a low carb diet, you’ll love these cauliflower breadsticks because it means you can enjoy even more of these “bread” sticks.
- They’re so delicious. No one is even going to think twice while enjoying these breadsticks that they are made out of cauliflower. They don’t even taste like there’s cauliflower in it!
What You’ll Need
- Cauliflower: you can cut your head of cauliflower into florets or buy a bag of pre-cut cauliflower instead. Check out my post on How To Cut Cauliflower if you need some tips on cutting florets.
- Eggs: the eggs help bind the cauliflower together.
- Cheese: I use both Parmesan cheese as well as mozzarella cheese and Mexican cheese. I use both the cheese in the crust and the topping.
- Seasoning: I season the cauliflower cheesy breadsticks with fresh garlic, salt, pepper, and crushed red pepper.
- Basil: my go-to fresh herb for this cheesy bread is basil!
How To Make Cauliflower Crust
- Prepare the equipment: Preheat the oven to 425F. Line a baking tray with parchment paper, set aside.
- Make the breadstick base: Place the cauliflower florets in a food processor and process until finely ground. Transfer the riced cauliflower to a large bowl. Then, add the eggs, Parmesan cheese, ½ cup mozzarella cheese, cloves, pepper, salt and basil . Mix everything until well combined.
- Bake the cauliflower: Place the mixture on the prepared baking sheet. Shape the cauliflower mixture to a rectangular shape pressing them evenly. Bake the cauliflower crust for 20-22 minutes until it looks golden.
How To Make Cheesy Cauliflower Breadsticks
- Add the cheese: Sprinkle the combination of cheeses; Mexican blend and mozzarella cheese over the crust and add some crushed pepper flakes on top.
- Finish baking and enjoy: Bake again for 7-8 minutes until the cheeses are melted. Once it’s slightly cool down, cut them into breadsticks and serve with your favorite dip.
Tips and Notes
- Let the cauliflower breadsticks cool before cutting them. If you cut them while it’s still piping hot, the cheese will just melt back into the cuts, making it difficult to separate.
- Don’t have basil? Try parsley, tarragon, rosemary, thyme, and more! Take your pick on your fresh herb of choice.
- I recommend dipping these in marinara sauce.
- Make sure the oven is fully preheated before adding the crust inside. You want the crust of the breadsticks to crisp up and the high heat will help. Putting it into an oven that isn’t ready will leave the crust under-baked.
- Be sure to pat the crust down thinly and evenly. This will make sure the crust is evenly baked and is crispy.
FAQs
A Mexican cheese blend is usually made up of a blend of Monterey jack, cheddar, queso quesadilla and Asadero cheeses. They can usually be found in most major grocery stores.
If you don’t have fresh herbs, you can swap for dried herbs. One tablespoon of fresh herbs translates to one teaspoon of dried herbs. 4 to 8 fresh basil leaves come out to around 1 teaspoon of dried basil if you prefer to use dried basil.
Yes, you can use store-bought instead. One head of cauliflower averages around 20 ounces so be sure to use approximately the same amount in premade cauliflower rice.
If you have leftover cauliflower breadsticks, wrap them in plastic wrap and store them in an airtight container. When ready to heat, you can reheat it in the oven to keep it from getting soggy. The oven will get the cheese nice and melty again!
You can definitely freeze this! If you want to have extra, I recommend doubling ingredients and then baking two crusts instead of one so you can have one for later! Once cooled, you can wrap it up in plastic wrap then tinfoil before freezing. When ready to use, there’s no need to thaw the breadsticks before baking.
If you don’t have a food processor to make the cauliflower rice, you can grate the cauliflower head with a box grater or you can finely dice it up with a knife. Just be sure they are small pieces so it blends with the other ingredients.
Want Some Side Dishes to Enjoy with These Breadsticks?
- Crispy Air Fryer French Fries
- Cheesy Pesto Breadsticks
- The Best Roasted Garlic Bread
- Strawberry Spinach Salad with Feta
- Mexican Street Corn
- Baba Ghanouj
I hope you enjoy all the recipes I share with you, including this delicious Cheesy Cauliflower Bread Sticks recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Cheesy Cauliflower Bread Sticks
Ingredients
- 1 medium cauliflower, cut into florets
- 3 whole eggs
- ⅓ cup parmesan cheese, grated
- 1 cup shredded mozzarella cheese, divided
- 3 cloves garlic , minced
- ½ tsp ground pepper
- ½ tsp salt
- 5-6 whole basil leaves, chopped
- ½ cup Mexican blend cheese
- 1 tsp crushed red pepper
Instructions
- Preheat the oven to 425F. Line a baking tray with parchment paper, set aside.
- Place the cauliflower florets in a food processor and process until finely ground.
- Transfer them to a large bowl. Add eggs, parmesan cheese, ½ cup mozzarella cheese, cloves, pepper, salt and basil . Mix everything until well combined.
- Place the mixture on the prepared baking sheet. Shape the cauliflower mixture to a rectangular shape pressing them evenly.
- Bake the cauliflower crust for 20-22 minutes until it looks golden.
- Sprinkle the combination of cheeses; mexican blend and mozzarella cheese over the crust and add some crushed pepper flakes on top.
- Bake again for 7-8 minutes until the cheeses are melted.
- Once it’s slightly cool down, cut them into breadsticks and serve with your favorite dip.
Notes
- Let the cauliflower breadsticks cool before cutting them. If you cut them while it’s still piping hot, the cheese will just melt back into the cuts, making it difficult to separate.
- Don’t have basil? Try parsley, tarragon, rosemary, thyme, and more! Take your pick on your fresh herb of choice.
- I recommend dipping these in marinara sauce.
- Make sure the oven is fully preheated before adding the crust inside. You want the crust of the breadsticks to crisp up and the high heat will help. Putting it into an oven that isn’t ready will leave the crust underbaked.
- Be sure to pat the crust down thinly and evenly. This will make sure the crust is evenly baked and is crispy.
Very good recipe but I’m allergic to egg is there any egg replacement in this recipe.
Hi Laila,
I sent you an email. Hope you find that helpful.
I definitely need to give this a go! Â
Hope you try and enjoy it.