How to: Make Cauliflower "Breadsticks"

I know what you are thinking--we're not allowed to have grains! Danger Will Robinson! But do I ever have a treat for you. These breadsticks aren't made from wheat flour, cornmeal or any other traditional flour: they are made of cauliflower and almond meal/flour! They are very easy and quick to mix up and incredibly tasty. I modified a recipe I found here. While that recipe includes cheese, I substituted almond flour and used two whole eggs. Here's the breakdown.

Materials

• Cookie sheet
• Parchment paper
• Sharp knife
• Cutting board
• Spatula
• 1/2 cup measuring cup
• Sandwich baggie
•  Food processor (or grater)
• Pizza cutter

Special thank you shout out to my sister for my wonderful Christmas present, the food processor pictured here. I used it for the first time making this recipe!




Ingredients

• Whole head of organic cauliflower
• Olive oil
• Basil
• Oregano 
• Parsley
• 2 eggs
• Almond flour
• Organic Marinara Sauce (no added sugar)

Directions

Preheat the oven to 350 degrees. Cover the cookie sheet with parchment paper. Pour about a teaspoon of olive oil on the parchment paper. Use a sandwich baggie to evenly spread the olive oil on the parchment paper.






















Cut the cauliflower into pieces that are small enough to fit through the chute of the food processor. This is the right size for mine.

Use the food processor to shred the cauliflower. It's quick and easy--finished product looks like this.

Pour the cauliflower into the large bowl. Beat the two eggs in a small separate bowl with a fork lightly so they look like this. Then pour the beaten eggs into the large bowl with the cauliflower.

Measure out 1/2 cup of the almond flour/meal and put it in the large bowl with the cauliflower and eggs. I use Bob's Red Mill Almond Meal/Flour. Don't forget, it is on sale at Meijer right now! But you can also get it at Target, Whole Foods and Fresh Market.






















Add about a teaspoon each of basil, oregano, and parsley to the large bowl. Mix together with the spatula. It will look like this.

 Use the spatula to spread the mixture onto the parchment paper. Make it into a rectangular shape.

 Bake for 45 minutes or until the edges are browned and the middle is dried out. Then cut into breadstick sized portions.






















Serve with warm marinara sauce (I use the Monte Bene Farm Fresh Garlic Marinara sauce found at Whole Foods). This is a great side for the Whole 30 Italian Meatballs.

I know "paleoizing" food isn't encouraged in the book, but sometimes you need to be a little creative to stay on track. And they are SO GOOD! It's definitely worth it.