CHEESY CAULIFLOWER BREADSTICKS – KETO AND GLUTEN FREE

Ingredients

• 1 1/2 cups cauliflower riced (about 3.75 ounces)
• 1 1/2 cups Monterey jack cheese freshly grated (about 6 ounces)
• 2 large eggs beaten
• 1/2 teaspoon ground sage
• 1/2 teaspoon ground oregano1/2 teaspoon dried thyme
• 1/4 teaspoon ground mustard
• ground black pepper to taste
• fresh parsley minced (for garnishing)

Instructions

1. Remove the base or leaves and cut cauliflower into florets. Rice cauliflower by using a food processor. Cook for about 8 to 10 minutes, you can use a microwave or a toaster oven. Allow to cool.
2. Pre-heat oven at 450F.
3. Once riced cauliflower has cooled, place in a kitchen towel and strain the liquid. Transfer to a mixing bowl.
4. Season cauliflower with sage, oregano, thyme and mustard seed. Mix well.
5. Season egg with ground black pepper. Pour beaten egg, 3 tablespoon cheese and combine with seasoned cauliflower. Allow for eggs to set at the buttom of the bowl and spoon the excess eggs out.
6. In a greased baking sheet, spread cauliflower until about 1/4 inch thick, rectagular shape.
7. For the heart-shaped Cauliflower “Bread” Sticks, use a heart-shaped cookie cutter. 1/2 cup of cauliflower mixture makes about 9 heart-shaped in different sizes. Bake for about 8 to 10 minutes. Top with 1/2 cup cheese and bake in the oven for 5 more minutes or until cheese is melted and golden.
8. For the remaining 1 cup of cauliflower mixture formed into a rectagular shape, bake for about 10 to 15 minutes. Top with the remaining cheese and bake for 5 to 8 minutes or until cheese is melted and golden in color.
9. Cool for about 2 to 3 minutes and slice with a pizza cutter.
10. Garnish with freshly minced parsley. Serve with marinara sauce or with a Creamy Cheese Sauce (see note).