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January 2017


    Gluten Free, Low-Carb Cauliflower Cheese Sticks

    January 16, 2017

    I’ve always been  a lover of cheesy bread, so when  I saw someone posted a recipe for gluten-free, low-carb cauliflower cheese sticks (they looked similar to the cheesy bread I’m used to) I knew I had to try the recipe.

    This particular recipe is  adapted from the “Real House Mom’s” blog. It was a wild Friday night when I saw the post, and I was getting ready to head to the grocery store, so I thought I’d give the recipe a try! (Here is the original recipe from I wanted to make sure I gave credit where credit is due! I tweaked the recipe of course. . .adding gobs more garlic and fresh herbs, but it’s essentially the same. I’ll also post the recipe below for easy reference.

    I took this photo with my phone, but wanted to share to show y’all how I just pulled the bread (and the parchment paper) right off the baking sheet and straight onto the cutting board to slice into “sticks”.

    Low- Carb, Gluten-Free Cauliflower Cheese Sticks

    Low- Carb, Gluten-Free Cauliflower Cheese SticksLow- Carb, Gluten-Free Cauliflower Cheese Sticks

    Full disclosure: I was expecting these to have more of a bread-like texture. I think that’s because they looked so much like actual bread sticks! I doubled the recipe and made these thicker than the original recipe called for too, which could have given them more of a chewy texture, vs. how I think a thinner “crust” would have crisped up more. So, I would say keep that in mind when pressing your mixture into the pan.

    Other Side Notes:

    • Use freshly shredded cheese. Pre-shredded cheese contains a non-clumping agent that can prevent it from melting quite as well as freshly shredded.
    • When re-heating, use a toaster oven instead of a microwave. These bad boys already have a lot of moisture in them from the cauliflower, and the toaster oven crisps them up without rubberizing them as the microwave would.
    • Use a food-processor to “rice” the cauliflower. This gives it a finer, more uniform texture.


    All in all, I would definitely make these again. I’m not going to lie: being such a cheese fanatic I probably ate at least 5 right out of the oven. These would be a great way to get your kids to eat their veggies, too.

    Cauliflower Cheese Sticks
    Serves 10
    Low-carb and gluten free. These cauliflower cheese sticks are a tasty substitute for cheesy bread, without the guilt!
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    Prep Time
    15 min
    Cook Time
    25 min
    Total Time
    40 min
    Prep Time
    15 min
    Cook Time
    25 min
    Total Time
    40 min
    1. 2 heads raw cauliflower florets (I cut out the stems), riced
    2. 1/2 c grated parmasan
    3. 1 c shredded shredded mozzarella
    4. 2 eggs, lightly beaten
    5. 5 garlic cloves, minced
    6. handful chopped fresh basil
    7. handful chopped fresh parsley
    8. 1 1/2 tsp salt
    9. 1 tsp pepper
    10. 1 c shredded mozzarella (for topping)
    1. Preheat oven to 425 and line baking sheet with silicone baking mat or parchment paper. (I used parchment paper.)
    2. Rice the cauliflower in a food processor. Remove the stems before hand.
    3. In a large bowl, mix all ingredients until the mixture seems to "hold together".
    4. Spread evenly over baking sheet and press down with your hands, essentially packing it down.
    5. Bake for 15 minutes and remove from oven.
    6. Spread remaining 1 c shredded mozzarella over the top.
    7. Return to the oven until mozzarella is bubbly and starts to brown. I used the broiler on low for the last ten minutes to give the cheese that nice golden color.
    1. If you're adverse to smelling like garlic all night, cut the garlic in half! Also, if you want a thinner, crispier "crust" split the cauliflower between two baking sheets instead of one.
    Adapted from
    Adapted from
    Big Hair and Foodie Fare
    I whipped up this quick marinara-esque sauce because you can’t have cheese sticks without anything to dip them in, am I right, or am I right?! Here’s what I threw together:

    • 1/2 can tomato paste
    • 1 can diced tomatos
    • 3 fresh tomatos, blanched, peeled and decored
    • 4 cloves of garlic (I know, I use alot of garlic!)
    • handful fresh julienned basil
    • salt and pepper
    • 1 tsp Italian seasoning
    • 2 tbsp Your Mom’s Bloody Mary Mix
    • Blend all ingredients together, and then pour into a pan and stir on low heat until warm.