Thursday, January 27, 2011

Cauliflower Bread Sticks

I have tried the cauliflower pizza crust and fell in love with it, but now I here is another variation of that recipe. I enjoyed the taste of these breads sticks just as much as the cauliflower pizza crust. They reminded me a lot like cheese sticks. The bread did not turn out mushy to me at all, but it may be because I flipped it after 30 minutes, cooked it a little longer, then added more cheese. I loved how these came out, especially dipped in marinara sauce. Yummy! Enjoy! I wanted to add that after learning we are allowed up to 2 oz of extra protein, I increased the total cheese from 3.5 oz to 4 oz. Just add 2.5 oz of cheese for the inside of the bread and 1 oz for the top if you want the old recipe.


Place a piece of parchment paper inside a loaf pan with the sides sticking up a bit. Spray the parchment lightly with cooking spray. Pour mixture into pan and spread . The mixture does not have to reach the entire pan. If I were to spread it inside the entire pan, the bread sticks would be too thin. Bake at 350 degrees for 30 minutes.


After, bread sticks are set, lift the parchment paper by the sides and remove from loaf pan and place on a cookie sheet. Gently use a spatula to lift all edges of the bread off the parchment so that you are able to flip it easily.


This is what mine looked like after it was flipped. After flipping, I changed the temperature to 450 degrees and baked for another 10 minutes.


Then cut bread into sections to resemble bread sticks.


Sprinkle garlic salt, Italian seasonings, and cheese over the top. Bake at 450 degrees until cheese is melted, about 10 - 15 minutes.

Bread sticks that are totally OP! Serve with marinara sauce.



Cauliflower Bread Sticks
Slightly adapted from The Examiner

Ingredients:
1 cup raw grated cauliflower or 100 grams  (2 Greens)
1/4 cup egg substitute * you are able to add up to 2 oz of additional protein per Nutrition Support
1 cup shredded or 4 oz 2% light mozzarella, divided (1 Lean)
Garlic salt and Italian seasonings, to taste

Marinara Sauce
1/2 cup Italian diced tomatoes - less than 5 g of carbs per serving (1 Green)
You can also use Walden Farms Marinara Sauce, but 1/4 cup is considered to be 2 condiments and is not a vegetable. You would have to add a third of veggies to your meal if you choose this option.

Directions:
Puree Italian diced tomatoes in a small chopper. Set aside.

Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9 x5 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2%  reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.

1 Complete Lean and Green Meal, No Healthy Fat Required

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64 comments:

  1. Good Friday evening Sandy!! I just wanted to let you know that I used this recipe tonight to make a bun for a turkey burger and it was delicious!! Oh so good!! I made the entire recipe but ate 1/2 thinking the other 1/2 would be good tomorrow....guess what....my son gobbled it up as a snack!! tee hee hee!!

    Thanks for sharing this!! It's a long time favorite now!! :O)

    Stacey

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  2. Good evening Sandy.....Just wanted to give you a heads-up.....your blog is soooo wonderful and chuck full of great recipes which I appreciate....and I have linked to this post (cauliflower bread)!! Thank you for sharing your idears!! :O)

    Night!!
    Stacey

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  3. Sandy, What a incredibly talented person you are! I am so happy I found your site. I am only into my second week on medifast. It is going well. I struggle with veggies. Your recipes help.
    Thank you!
    Barb

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  4. Hi Sandy,
    I love your blog and have been reading the recipes and trying them out. Today I saw fat free mozzarella cheese - made by Kraft in our super Walmart. I am wondering if this would be good for what you mentioned in looking for a leaner cheese. I made the pizza and the bread sticks and can't wait to make them again. Also really appreciated your note about Japan and our soldiers, and the video Pray.
    thanks for all you're doing to help us. :)
    Previously a cauliflower hater,
    Deb

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  5. Deb, I saw that Nutrition Support states you can use 6 oz or 1 1/2 cups of fat free Mozzarella cheese but it will provide 12 grams of carbs for the cheese alone and nothing else. The limit for a complete lean and green meal is less than 15 grams. So your carbs will be higher. Maybe add 1/2 cup to the inside and the rest on top? Personally I don't like to use fat free cheeses on top because they don't melt well and they get kind of chewy but for the inside it might work out great! Thanks for the tip!

    Thanks everyone for your kind words : )You guys are the best!

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  6. made these tonight and doubled the recipe as my hubby is on plan too, tasted great and really filling! Served with my homemade marinara and used 2% italian blend cheese

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  7. Stupid question do you cook the cauliflower first or "rice" it raw?

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  8. It's not a stupid question :) You rice it raw.

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  9. I was skeptical- but this was amazing!

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  10. I have some frozen cauliflower in the freezer, Do you think I could I thaw that, run it through my food processor and use it for this recipe or for the cauliflower pizza? :-)

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  11. Can you freeze these? I got a bunch of cauliflower on sale and would love to make some in advance. If you were going to freeze them, would you bake them first? Thanks so much!

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  12. I made these last night and it was SO very good! I am down 53 pounds on MF and still going. I found your blog last week and though I would have loved to have it from the beginning, it was a really good way for me to stay focused and shake it up a bit. Thanks so much for these amazing ideas!

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  13. Thanks Casey! Congrats on your loss! That is awesome! I am so happy I can give you some ideas! Keep up the great work!

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  14. I made this today and it was great. Even my mother enjoyed it. Thanks so much for the great recipes.

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  15. I made this tonight...so good! Instead of using the oven I used a sandwich maker and cooked for about 10 or 15 minutes. It was excellent! Thanks for such a great blog!

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  16. Hi Sandy, when i flipped it over it was still "wet" the edges where brown and crispy but when i flipped it it stuck to the bottom of the pan and was wet. Did i use too much egg?
    I used
    1 cup Cauliflower microwaved for 8min
    1 cup mozzeralla
    1 egg

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  17. 1 egg equals 1/4 cup egg beaters so it should have been fine. I have never used an egg before, just egg beaters. It shouldn't stick to the pan if you use parchemnt paper. If it is a dark colored pan, I believe it would cook faster. Maybe try using parchemnt paper next time.

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  18. amazing!! i just made them tonight definitely going to be a staple in my medifast diet :)
    Sydney

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  19. what is the serving size and how many calories per serving?

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  20. The serving size is 1 serving for the entire recipe. I do not know the calorie count. Sorry. Maybe try www.caloriecount.about.com? Hope that helps!

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  21. I just tried this recipe. I even burned it a little and it was STILL amazing! I've never had cauliflower before this, and I am officially a believer! So wonderful.

    It took a while to cook, and I'm full enough to bust, but this was one of the BEST recipes for "breadsticks" I've ever had!

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  22. Sandy! I just found your blog and you are my on plan hero! Holy cow you're awesome! I'm always editing recipes to be plan friendly and yours are! Thank you so much for taking the time to blog!

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  23. I have a gluten intolerance and have been missing bread so much! I came across this recipe on Pinterest and had to try it! I was worried it would taste like cauliflower... but OMG it was AMAZING! Thank you SO much! This will be a staple in my "allowed foods"!!

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  24. Hi Sandy,

    You have been such a life saver for me, I just finished wk 2 of MF and I have eater a lot of your recipes!

    I am really wanting to use this bread somehow as a burger bun.. can you make that work? I was thinking maybe cut down the cheese on top, or use laughing cow... any way I can make this work?

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  25. Thank you so much for your blog, Sandy. I have tried many of your recipes and all have been delicious. I'm month into medi-fast and you are helping me keep my inner food monster at bay. I added 2 oz of canned green chilies and some chili powder to your bread stick batter and it added a nice spicy kick. Thanks for all you do!

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  26. Sandy, I made these tonight . Did I do something wrong. Mine only covered half the pan and I don't know what u mean by 1 complete lean and green. I see the 3 greens but only see 2 leans ? Is that correct.
    Thanks mine are still in the oven,can't wait to try them

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  27. There are 3 greens and 1 lean which is the shredded cheese. I didn't count the 1/4 cup of egg beaters because you are allowed up to an additional 2 oz of protein on occasion and not interfere with your weight loss per nutrition support. As for covering half the pan... it probably depends on the size pan you use. I used a small rectangle pan which is smaller than a 13x9 inch pan. I hope that helps :)

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  28. Would this still taste good without cheese and using actual egg whites?

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  29. If I wanted to count the egg beaters as part of the lean..how much would I have to remove of the cheese?

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  30. The 1/4 cup egg beaters counts as 1/8 lean so you would need 3.5 oz (about 3/4 cup + 2 tbsp)of cheese instead of 4 oz. This would count as 7/8 lean. 7/8 + 1/8 = 1 full lean.

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  31. Love this! I tweaked it to use as regular bread for a sandwich and loved the results. I used half of the cheese and instead of the seasoning I used a little bit of pepper and about 2tbs of flax seed!

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  32. I could not find any low fat tillamook cheese and that is the only stuff that does not make my stomach turn. I guess I'll have to be careful with this stuff. I have celiac disease so this is great alternative. It's in the oven now. I am hoping it turns out great!

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  33. Hey Sandy, can this be made without the cheese...dairy doesn't agree with me? Thanks!

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  34. I don't think you can make this without cheese because that is what binds it all together. Sorry.

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  35. Hey Sandy! I'm excited to make this tonight for dinner! I don't have an Italian seasonings blend, but I have a lot of separate spices. What would you recommend I use? Thanks!

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  36. Becky, I made this dairy free by using daiya cheese, it worked fairly well... the bread sticks were a bit soft due to the heaviness and/oiliness of the cheese but still really tasty! I'd try it again with less cheese

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  37. Hi:)! I'm making this right now and noticed while making the dough, how did you get your batter to be so uniform? I'm using regular raw shredded cauliflower, cheddar, and an egg. Did you blend the mixture up before baking it? I looked just now in the oven and the egg has seeped below and cooked like an omelette, and the rest is just cheesy. I know it'll still be tasty:D, but pleaaassee answer because I'd love to make this genius recipe the right way. Thank you!

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  38. hi Sandy.... I love your blog... and congratulations on your weight loss success...this recipe looks YUMMY... going to try it out...:)

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  39. I've been so excited to try this. Made all my stuff, had it in the oven, took out to flip and.... it fused to the parchment paper. No way to peel it off, nothing. I cried. Not the best way to end my already crappy day. Oh well, I will try it a different way sometime.

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  40. I'm confused about what kind of pan I use first for this recipe. A loaf pan, like for baking bread, or a 9x13 pan, like for baking a cake? I can't tell for sure from the pictures. Looking forward to trying this because I totally LOVED the cauliflower pizza crust!

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  41. Sandy, I've been wanting to make these breadsticks for quite a while and finally got around to it tonight. What a treat! They take a little while to make so I ate kind of late tonight, but it was worth the wait. These breadsticks are delicious! Thanks for posting the recipe!

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  42. I'm confused about the pan too. "Loaf pan" to me means the kind of pan you make bread in and I've never seen one that is 9x13 only 9x5. I tried making this in a 9x13 inch baking pan and it seemed to flatten a bit as it cooked.

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  43. I am also confused about what pan to use. A "loaf pan" to me is the 9x5 pan you make bread. I have never seen one that is 9x13. I tried making this in my 9x13 baking pan. It seemed to flatten out a bit as it cooked.

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  44. I have mine in oven as we speak made a double and it did not fill a 9/13 but I tried to keep it 1 to 1.5" deep Thanks so much for all the good ideas love the spicy chicken bites

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  45. Hi, i'm a little airheaded in the kitchen. but i'm trying tomake good choices. i was wondering what egg sub i use? Egg whites? Also, what does it mean to rice it raw? You mentioned it above...

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  46. I use egg beaters as my egg substitute and rice it raw means to grate the cauliflower raw. :)

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  47. Hello~
    I just made it, but mine didn't look like yours :[ The 1oz of cheese on top of the breadsticks looked like so little. Did I made the breadsticks too thin? I dont think it's too thin though. The cheese doesn't cover the whole thing :[

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  48. Maybe try making it thicker? I made it smaller than a bread loaf pan.

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  49. can you eat this with another meal, like one of the cauliflower pizzas, and still fall in the lean and green requirements? thanks! love all of your recipes!

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  50. This is one full Lean and Green meal so you wouldn't be able to add anything else to it. Did you mean eat it with a Medifast meal?

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  51. Made it for dinner! Awesome!

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  52. The adults enjoyed this- the kids weren't so sure! Good way to get in extra veggies. Thanks for posting this! I found it on Pinterest.

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  53. Hi Sandy, I started MF about 2 weeks ago and have been struggling with hunger, so I have been searching out ways I could remedy that and your blog is going to help me so much! I found you through searching google, (using recipes using medifast foods) so you know I found you.

    So with that said, the first recipe that jumped out at me is this one!! I am looking forward to making them.. I need food that is chewable. Sink my teeth in. I have already printed 3 recipes to work with.

    I also found a link for MyFittness Pal and have signed up, and if you dont mind I would like to invite you as a friend since you are using MF and I need someone I can relate too.

    Thank you for the time you have spent in compiling I cant wait.

    Thank you so much,
    Karren
    Karren H on Facebook

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  54. Can you make them and then store to eat another day?

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  55. Yes, I make them ahead of time and I freeze them. Then I just stick them in the oven when I a ready to eat them.

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  56. I am in heaven! I have missed bread, and this gave me a great fix. I agree about the food sticking to the parchment paper. Next time, I will use specific "baking" parchment paper. It seems a bit thicker.
    Thank you for the fantastic recipes!

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  57. Sandy,you said to use 2% mozzarella cheese but the picture looks like you used some kind of yellow cheese as well. Can you tell us what you used.

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  58. I used reduced fat Mexican cheese :)

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  59. I LOVE your recipes, Sandy! I just made the unstuffed cabbage for the 3rd time but this time I'm pairing it with the bread sticks. Am going to eat 1/2 the serving size of the soup with 1/2 the bread. Great combo! I made the cheese sticks with garlic. Sooo good! I've lost 55.5# since July 6th with MF and your recipes.

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  60. Love your recipes! They've saved me from the boredom of packaged meals and baked tilapia:)

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  61. This was amazingly good! I tried this on my 4th day of MF. Basically after 3 days of having only a piece of meat and some salad I got fed up and decided to look for "medifast recipes" through google and yours is the first page that showed up. I have been eating your recipes since and still losing weight! I'm on day 18 and down 27 lbs! Thanks for the great recipes. I look forward to the Lean and Green every day now.

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  62. Can I use this recipe as flat bread for a sandwich? My husband and I are starting the Atkins diet phase 1 and we can not have any flour or grains. Thanks.

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  63. Sure, you can use this as a flat bread :)

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