This recipe of Keto Cauliflower Breadsticks are popular with everyone and is so tasty that people who aren’t Keto-friendly also enjoy it. It’s probably because it’s pretty difficult to make a mistake when you have something that tastes so good. Breadstick dough can also be an excellent alternative to our typical Fathead style dough that will include one of two ingredients: Almond Flour as well as Coconut Flour.
There are several actions in the recipe which are essential in ensuring that the dough comes out correctly. One of the most important is to remove the cooked cauliflower by using cheese cloth. By straining, you can remove the majority of the moisture in the cauliflower, and stops the dough from turning into an unwelcome mess. The second most important thing to do is to ensure that you use only Parchment Paper to cover with baking sheets. If you are using aluminum foil, cooking spray or wax paper, you must prepare to allow the dough to get stuck and ruin your food.
If you are suffering from an allergic reaction to nuts, which I often receive questions from people who are interested this, you should avoid eating the Pesto used in the recipe because it is made traditionally with Pine Nuts. If you don’t, you are welcome to make ideas or suggestions below at the end of the page.
KETO CAULIFLOWER BREADSTICKS RECIPE
EASE OF PREPARATION: Easy
PREP TIME: 10 Minutes
COOKING TIME: 25 Minutes
TOTAL TIME: 35 Minutes
INGREDIENTS
Breadsticks
2 Cups Cauliflower (grated)
1 & 1/2 Cups Parmesan Cheese (shredded)
1/2 Cup Mozzarella Cheese (shredded)
4-6 Slices of Large Uncured Pepperoni
2 Large Free-Range Eggs
3 Tablespoons Grass-Fed Butter (melted)
2 Teaspoons Italian Seasoning
2 Teaspoons Granulated Garlic
1 Teaspoon Pink Himalayan Salt
Dipping Sauce (Optional)
15 Ounces Rao’s Sensitive Marinara Sauce
1 Clove Garlic (minced)
2 Tablespoons Pesto
2 Tablespoons Romano Cheese (grated)
INSTRUCTIONS
Put 2 cups of freshly cut Cauliflower into the food Processor and process until the cauliflower is chopped finely.
Place the Cauliflower into a microwave-safe Bowl and then fill it with water that is close to that Cauliflower line. Cook at high for approximately 6 minutes. (Cooking time will vary based on the wattage of your microwave oven and the time of cooking, but boil until Cauliflower is soft).
Remove the water of the Cauliflower and place the Cauliflower into a cheese cloth to be further strained.
Turn your cheesecloth and then press out any liquid left, and then set aside for later.
Shred 1 and 1/2 cups of fresh Mozzarella Cheese , and split into two portions. The first part will be 1-1/2 Cup and the other part shall be 1/2 Cup.
Shred 1 1/2 Cups from fresh parmesan cheese. Then split into two pieces. The first part will consist of one Cup and the second is 1/2 Cup.
Shred 2 Tablespoons of Romano Cheese.
Pre-heat the Oven to 450*F.
Line the large Baking Sheet using a piece of parchment paper. Do not use Wax Paper or Aluminum Foil. The parchment paper stops that the breadsticks don’t stick to the baking sheets.
Within the Large Mixing Bowl add the 2 cups of cooked Cauliflower as well as 2 Large Free-Range Eggs, 1 cup Shredded Parmesan Cheese, 1 cup Shredded Mozzarella cheese, Two Teaspoons Italian seasoning two Teaspoons of grated garlic along with One Teaspoon pink Himalayan Salt.
Mix all ingredients together until they are evenly blended.
The mixture should be placed in the middle on the Parchment Paper then form it into a rectangular shape.
Bake at 450°F for around 15 minutes.
Make the Sauce by using 15 Ounces the Rao’s delicate Marinara Sauce, 1 Teaspoon Minced Garlic two Tablespoons pesto along with two Tablespoons grated Romano cheese before put it all in an Sauce Pan.
Bring the heat to medium and stir.
After the breadsticks have been cooked for 15 minutes, take their baking pans and then brush their surface with 3 tablespoons melting Grasses-Fed Butter..
The Breadsticks by adding 3 Tablespoons of Parsley as well as 1/2 cup Parmesan Cheese 1/2 Cup Mozzarella cheese Add 6-8 big slices of uncured Pepperoni.
Return to the oven at 450°F. be sure to watch it. The cheese bakes until it is completely melted on top.
Remove from the oven to allow to cool for a few minutes before cutting with an incredibly sharp knife or pizza cutter.
