- 1 Cup of Riced Cauliflower
- 1 Egg (beaten)
- 1 Cup of Shredded Mozzarella -or- 1/2 c. Shredded Mozzarella and 1/2 c. Shredded Parmisan
- 1/2 tsp Garlic Salt
- 1/2 tsp Oregano
- Olive oil or cooking spray
- 1/2 c. Shredded Mozerella Cheese
- 1/2 tsp Parsley
- Marinara Sauce
*Makes about 8 cheese sticks
How to rice cauliflower: Shred Cauliflower (I use a food processor with a shredding wheel.) Put shredded cauliflower in a pot of boiling water for 2-3 minutes or until tender. drain water using a FINE wire strainer. Let it drain for several minutes, shaking occasionally, to remove excess water. Note: One head of cauliflower yields about 3 cups riced.
Combine riced cauliflower, egg, shredded cheese, garlic salt and oregano. Line a baking sheet with parchment paper and grease parchment with a little olive oil. Spread mixture thinly onto baking sheet. You don't want it too thick because the cheese needs to get a little crispy. I use an 18x12 inch baking sheet and there is a good 3 inches of margin on each end and maybe 2 inches on each side.
Bake for 15 minutes and 450. Sprinkle with remaining cheese and parsley then return to the oven until cheese is melted. Cool for a few minutes before slicing and serving. I like to dip mine in marinara sauce when I eat it.
Its an easy recipe to split if, like me, you only cook for two. If you double the batch, make sure you only spread one batch per baking sheet or it won't set up right. Enjoy!