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. I make a delicious cauliflower polenta and cheesy turkey and cauliflower rice taco skillet.
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.
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.
- Italian seasoning
- Cheese- I use shredded Cheddar Jack cheese but you can use other types of cheese like cheddar, mozzarella or Colby Jack
- Salt and pepper
How To Make Cauliflower Cheesy Bread Step-By-Step
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Cauliflower Cheesy Bread
- 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.
i made this and it was eeally good. my only comment wpuld be maybe use 2 or 3 heads of cauliflower because i used one and it only made like 6 sticks. just a thought, maybe my head was too small???
So glad you liked it! Yes, one large head of cauliflower or two smaller heads. Or you can by pre-riced cauliflower. The final yield will also depend on how thin you make the breadsticks.
Yummy!! Will definitely make again.
I didn't see Carb count! Did I miss it somewhere? Can't wait to try.
You're right- the carb count was missing! I've updated the nutritional information, which includes carbs. Enjoy!
App Developers Gurgaon says
Very informative, keep posting such good articles, it really helps to know about things.
Lauren Pincus says
OMG!! I must make this!!
Oh, this looks delicious! I don't have a food processor, though, so I plan to use store-bought riced cauliflower. Do you think I still need the full two pounds, or should I use a little less?
Yes, you can use store-bought riced cauliflower! The two pounds of cauliflower in the recipe includes the weight of the leaves and stems that are discarded so if you're using riced cauliflower, I would use less. Maybe around 1 1/2 pounds or 24 ounces? You're going to have to play with it a little and adjust the amount as needed. Let me know how it goes!
Ade Olumide says
Hi Sonali. I was searching for cauliflower recipes, and came across this one. Looks fantastic. Will be trying this later this evening. thanks so much for sharing.
Thanks so much! I really hope you enjoy it!
Ann (Fountain Avenue Kitchen) says
Made it last night and it was a hit with a houseful of boys...and the mom!
Yay! Thanks Ann 🙂
Amelia @ Eating Made Easy says
This looks so amazing! I've never made anything like this and can't wait to try it out. My daughter loves cauliflower - the one veggie I can always get her to eat!
That's so interesting that cauliflower is the only veggie she'll eat! I hope you guys liked it 🙂