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Recipe - Cauliflower BreadSticks

You’ll be able to dip these cauliflower breadsticks into any sauce guilt-free (provided it’s a healthy dip!) or load them up with a topping of your choice. The part you’ll love the most is how the crunch in your mouth and make you feel like you’re indulging.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Snack
Cuisine: American
Servings: 2 People
Calories: 150kcal
Cost: 5$

Equipment

  • Food processor or blender
  • Tray and baking paper
  • Oven

Ingredients

  • 11/2 Cups Finely chopped cauliflower florets make sure they’re as dry as possible first
  • 1 Whole Egg
  • 1 Pinch Salt & Pepper
  • 1 Pinch Herbs and Spices I used paprika, oregano, thyme, mustard powder, garlic
  • 1/2 cup Oat flour make flour by blending oats into a powder
  • 1 Tbsp plus extra Coconut oil/olive oil. For inside the mixture as well as to grease the tray greasing the pan with oil helps make the bread crispy

Instructions

  • Preheat oven to 400 degrees F.
    oven
  • Blend half the amount of finely chopped cauliflower (raw and dry as possible) with egg together in a blender or food processor until it resembles a lumpy pancake batter.
    cauliflower
  • While blending add in the tbsp of olive or coconut oil.
    cauliflower breadsticks ingredients
  • Mix the other half of crumbed cauliflower into the blended cauliflower egg mixture.
  • Fold all the dry ingredients into the cauliflower mixture. stir to combine.
  • The final mixture should be spreadable, not too mushy or crumbly. If it's crumbly add more oil or water. If it's too wet add more oat flour.
  • Spread mixture out onto a lined and greased baking tray. The thinner you make it the quicker it'll cook and the crispier it'll be. But watch closely, before you know it you’ll have charcoal breadsticks. Aim for 1/2" thick.
  • Cook for approximately 20 minutes. The top should be golden brown.
  • Remove from oven and lift the entire flatbread up and turn it around, cook the other side for another 5 minutes (for extra crispy texture).

Video

Notes

Store cooled cauliflower flatbread or bread sticks in an airtight container in the fridge for up to 3 days. Or freeze them. Once frozen you can defrost and reheat them in a skillet using some coconut oil to make them crispy again