Approx. 4 servings
Ingredients
* 3 cups cauliflower riced (about 3.75 ounces)
* 1 1/2 cups Monterey jack cheese freshly grated (about 6 ounces)
* 1/4 Cup Egg Whites
* 2 Tbsp epicure Marinara Seasoning
(Optional Seasoning Blend)
* 1/2 teaspoon ground sage
* 1/2 teaspoon ground oregano
* 1/2 teaspoon dried thyme
* ground black pepper to taste
* fresh parsley minced (for garnishing)
Instructions
- 1 bag/3 cups frozen riced cauliflower ready to use no need to cook or strain. (Optional 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)
- Pre-heat oven at 450F.
- If you use fresh cauliflower rice. Once riced cauliflower has cooled, place in a kitchen towel and strain the liquid. Transfer to a mixing bowl.
- Season cauliflower with Epicure Marinara Seasoning Blend (optional seasoning blend sage, oregano, thyme and mustard seed. Mix well.
- Season egg with ground black pepper & salt. Pour beaten egg, 3 tablespoon cheese and combine with seasoned cauliflower.
- Place cauliflower breadsticks mix on parchment paper on baking sheet, spread cauliflower until about 1/4 inch thick, rectangular shape.
- Bake for about 20 minutes. (Look for golden brown) Top with 1/2 cup cheese and bake in the oven for 5 more minutes or until cheese is melted and golden.
- Cool for about 2 to 3 minutes and slice with a pizza cutter. Garnish with freshly minced parsley. Serve with marinara sauce.
I encourage using frozen cauliflower rice it make the recipe easier, less prep and a few less steps and it’s just as delicious!
This recipe also makes for a yummy replacement for Pizza Crust!
