Food

Cheesy Veggie Breadsticks

I’ve had to eat a gluten free diet since 2013 due to health reasons, and while I have completely adjusted to it now, there are still certain things I miss. One of those things would be cheesy breadsticks. Sure you could use gluten free flour to make breadsticks, but it’s not quite the same as the ooey-gooey breadsticks I remember. Since the gluten free option doesn’t taste like the real deal, why not opt for a healthier version, that still gives the impression of a traditional breadstick? Well, now you can do just that. Even if you don’t have to eat gluten free, these are a healthier alternative to a traditional breadstick too.

cheesy veggie breadsticks

cheesy veggie breadsticks

Not only are these a healthier option than a normal breadstick, they are also incredibly easy to make and require only 6 ingredients, all of which you probably have in your home right now.

 Ingredients: 1 head of cauliflower, 1.5 cups of shredded cheese (Italian blend), garlic powder, oregano (or herb seasoning), salt and pepper.

cheesy veggie breadsticks

cheesy veggie breadsticks

cheesy veggie breadsticks

Now I know it seems too good to be true with how easy these are to make, but I can beat that…they taste amazing! They really do remind me of those ooey-gooey cheesy breadsticks I remember, and miss from my pre-gluten free days. (I will say this as just a word of warning – they aren’t exactly like a breadstick, because remember they are made of cauliflower, but they are darn close.) Give them a try and let me know in the comments section below what you think. Hope you like them just as much as I do!

cheesy veggie breadsticks

Instructions:

  1. You will want to first wash the cauliflower and then chop up the florets. You can discard the stems. In a food processor or blender, pulse just the cauliflower florets until they are the size of rice or smaller. (If you are using a blender, be sure it is a strong one. As you can see from my pictures above, I had to get a new one as the first stopped working on me.)
  2. Put the now rice sized cauliflower into a microwave safe bowl, cover with a lid and microwave for 10 minutes. Remove it and let it sit for a couple minutes.
  3. Now add 1 cup shredded cheese, 1 tsp salt, 1 tsp pepper, 2 tsp garlic powder and 1 tsp oregano (or similar herb spices) to the cauliflower and mix together.
  4. Preheat the overn to 425 F. Transfer the mixture to a baking sheet lined with parchment paper or tinfoil. If using foil lightly (and I mean lightly, otherwise it will be greasy) spray with Pam. Using a spatula form the mixture into a rectangle and spread it very thin. It needs to be thin in order to cook all the way through and not have a potato consistency. Bake in the oven for 25 minutes or until golden brown. Don’t skimp on the time here, it needs the full amount to cook all the way through.
  5. Remove from the oven and sprinkle the remaining 1/2 cup shredded cheese over the top. Bake for 5 more minutes, or until the cheese starts to bubble and look golden brown.
  6. Slice into breadsticks and serve hot, with a side of marinara sauce. (Or if you are a ranch fanatic like me serve with ranch dressing!)

 I adapted a recipe from a fellow blogger, revisfoodography.com. Feel free to do the same with mine listed above, just be sure to cook for the full amount of time, that is key.

Signed with Style,

Sarah In Style

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