CAULIFLOWER BREADSTICKS (CHEESY & LOW CARB!)

INGREDIENTS

• 1 head Cauliflower (riced using a grater or food processor)
• 1/2 cup Hemp seeds
• 2 large Eggs
• 2 cloves Garlic (minced)
• 3/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Unsalted butter (melted)
• 1 cup Mozzarella cheese (shredded)
• Fresh parsley (optional, for garnish)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Place the riced cauliflower in a microwave safe bowl. Microwave on high for 10 minutes (or steam on the stove), until softened. Set aside to cool.
2. Meanwhile, preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper.
3. While the cauliflower is cooling, pulse the hemp seeds in a food processor, until smooth.
4. Add the eggs, garlic, sea salt and black pepper. Process again until smooth.
5. When the cauliflower is cool enough to handle, transfer it to a tea towel and squeeze tightly several times to drain as much water as possible. You should get close to a cup of moisture out.
6. Add the drained riced cauliflower to the food processor. Process until smooth.
7. Transfer the “dough” onto the lined baking sheet. Spread into a rectangle, about 1/3 inch thick. (Mine turned out to be 12×8 in (31×20 cm), but the size will vary depending on the size of your cauliflower head – the thickness is the important part.)
8. Bake for 13-18 minutes, until the top is firm and starting to get golden.
9. Brush the top with melted butter. Sprinkle shredded mozzarella on top, then bake for 5-10 more minutes, until the cheese is melted. If desired, you can place under the broiler to brown the cheese.
10. Cool slightly, then cut lengthwise in half, and then cross-wise into 1-inch wide strips, to form 24 breadstick shaped rectangles total.