Remember when you were a kid and you thought that being grown up just meant driving cars, not having to go to school and eat all the ice-cream and pizza you wanted?
Well, we all grew up. And we discovered that adult life is indeed about driving cars, (sadly) not going to school, and about the ice-cream+pizza part...well we figured out our metabolism is not as fast as it used to be, and as much as we would love to eat ice-cream+pizza 24/7, we really can’t (turning into a big tub of lard is a far too easy with that kind of diet.)
But we are also smarter than we used to and we have discovered new healthy ways to enjoy our favorite foods.
As it happens, the other day I was out with friends at a restaurant. While we were waiting for our order to come, the waiter brought a basket of warm garlic breadsticks.
As I watched my friends assaulting the bread basket, it dawned on me: what about making breadsticks with cauliflower crust?
A healthy, gluten-free, paleo-friendly version of those beloved sticks made with bread and garlic.
Light, packed with veggies and totally grown up metabolism safe.
I was so proud of myself for having such a brilliant idea; I even high-fived myself.
I mean, we’re talking about cauliflower crust garlic breadsticks...HELLO???
Then of course I soon found out that somebody else already had that intuition before me.
Which doesn’t mean I can’t share my very own version of cauliflower crust breadsticks with you guys, right?
Let’s say that if you love garlic breadsticks, you’re going to love cauliflower crust garlic breadsticks.
They taste like regular breadsticks, just better.
As they bake in the oven, your apartment is going to smell amazingly garlicky and you’re going to drool and your tummy is going rumble like crazy.
If you’re like me, risk getting burn and take a bite fresh out of the oven; then stop and really enjoy what you’re eating. Yes, it’s mind-blowing!
Then think that they’re made with cauliflower and that you’re eating a full serving of veggies.
I know, it doesn’t get much better than this...
Inspired by An Edible Mosaic
Makes 10 breadsticks
1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
2 cloves garlic, grated or minced
1 tablespoon olive oil
½ teaspoon fine grain sea salt
½ teaspoon dried Italian herb seasoning
¼ teaspoon ground black pepper
2 tablespoons shredded mozzarella cheese
A pinch of dried Italian herb season
Marinara sauce, for serving (optional)
Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper so that the excess paper hangs over the sides; lightly grease the parchment paper. Set aside.
Heat the olive oil in a small pan over low heat; add the garlic and cook until fragrant, about 1 minute max. Turn the heat off and set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy breadsticks.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, Italian herb seasoning, garlic oil, salt and pepper and mix well.
Spread cauliflower mixture in the prepared loaf pan.
Bake until the loaf is set and starting to turn golden, about 25 to 30 minutes.
In the meantime, line a baking sheet with a piece of parchment paper.
When the “loaf” is cooked, use the parchment paper to lift out of the loaf pan and carefully flip it over onto the lined baking sheet (so the bottom is on top).
Bake for further 10 minutes until golden.
Take it out of the oven and preheat the broiler. Sprinkle cheese and Italian herb seasoning on top of the loaf.
Broil a couple minutes until the cheese is melted and golden in spots.
Let cool a couple of minutes before cutting into (10) sticks.
Serve hot or warm or cold (if you let it cool the crust will harden and it will be easy to hold.)
One breadstick yields 34 calories, 3 grams of fat, 2 grams of carbs and 2 grams of protein.