This Cauliflower Cheesy Bread is amazing! Nutrient-packed cauliflower forms the base of this low-carb, gluten-free, keto-friendly snack that's topped with cheesy goodness. It's the perfect guilt-free alternative to breadsticks.
The humble cauliflower is the star of this mouthwatering cheesy bread. When you grind up cauliflower florets in a food processor, you can use it to make a healthy, low calorie, gluten-free dough. Pretty cool, right?
My Cauliflower Cheesy Bread is baked in the oven and topped with plenty of ooey, gooey cheese. Serve it with marinara sauce for dipping and you have the perfect guilt-free appetizer or snack.
The humble cauliflower is actually an extremely versatile vegetable. It can be used in any number of ways and because of its mild flavor, it takes on the flavors of whatever you mix it with. A member of the cruciferous vegetable group (like Brussels sprouts, kale and broccoli), cauliflower is packed with powerful phytochemicals (plant-based compounds) and antioxidants that help prevent disease. It also has an impressive array of vitamins and minerals that are beneficial for your health including fiber, protein, Vitamin C, Vitamin K, B-complex vitamins, potassium, manganese and choline.
I love grilling slices of cauliflower to make cauliflower “steaks” or roasting florets at high temperatures in the oven until they’re perfectly caramelized. I also enjoy using it to make a delicious, smooth puree that I serve as a side dish or use as a base for Cauliflower Mac and Cheese.
Cauliflower Cheesy Bread
Nutrient-packed cauliflower forms the base of this low-calorie, gluten-free bread that's topped with cheesy goodness.Print Pin Rate
Servings: 8 (Makes 16 breadsticks)
- 1 head cauliflower (about 2 pounds)
- 1 large egg or 2 egg whites
- 1 teaspoon dried Italian seasoning
- 1 cup shredded Cheddar Jack cheese, divided
- Salt and pepper
- Marinara sauce for serving (optional)
- Preheat oven to 450°F.
- 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.
- 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 degrees for 20 minutes.
- 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.
- 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.
- 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.
- 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.
- Cut cheesy bread into 16 breadsticks. Serve with marinara sauce for dipping.
To make this recipe even easier, you can buy riced cauliflower in the freezer section of your grocery store.
Calories: 66kcal | Carbohydrates: 4g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 429mg | Potassium: 239mg | Fiber: 2g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 35mg | Calcium: 184mg | Iron: 1mg
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