Prep time
15 mins
Cook time
25 mins
Total time
40 mins

Recipe type: Appetizer
Serves: 4-8 (Makes 16 breadsticks)

  • 1 head cauliflower (about 2 pounds)
  • 1 teaspoon dried Italian seasoning or mix of dried herbs (I used thyme, basil and parsley)1 large egg or 2 egg whites
  • 1 cup shredded cheese (I used reduced fat Cheddar Jack), divided
  • Salt and pepper
  • Marinara sauce for serving (optional)

  1. Preheat oven to 450°F.
  2. Remove the outer leaves from the cauliflower and cut it into florets. Place them in the bowl of a food processor and pulse until the cauliflower is finely chopped and looks like rice.
  3. Transfer the cauliflower to a microwave-safe dish or bowl. Cover and cook in the microwave for 10 minutes. Alternatively, you can steam the cauliflower in a steamer basket or bake it in the oven at 375 for 20 minutes.
  4. When the cauliflower is cool, transfer it to a bowl lined with a kitchen towel or cheesecloth. Bring the ends of the cloth together and squeeze as much liquid out of the cauliflower as you can. I got about ½ cup liquid.
  5. Transfer the cauliflower to a mixing bowl and add the egg, Italian seasoning, ½ cup cheese, ¼ teaspoon salt and ⅛ teaspoon pepper. Mix to combine.
  6. Transfer the mixture to a baking sheet lined with parchment paper. Form the dough into a rectangle about 8 x 12 inches and ¼-inch thick.
  7. Bake in the oven 15-20 minutes until cooked. Remove the baking sheet and sprinkle the remaining ½ cup cheese over the top. Bake another 5 minutes until cheese is melted.
  8. Cut cheesy bread into 16 breadsticks. Serve with marinara sauce for dipping.


Serving size: One breadstick Calories: 26 Fat: 0.8g Saturated fat: 0.4g Carbohydrates: 2g Sodium: 58mg Fiber: 0.8g Protein: 2.8g

Note: http://thefoodiephysician.com/2014/12/dining-with-doc-cauliflower-cheesy-bread.html