LOW CARB CAULIFLOWER BREADSTICKS

LOW CARB CAULIFLOWER BREADSTICKS

PRINT

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Low Carb Cauliflower Breadsticks with fresh herbs, garlic, and lots of ooey gooey cheese atop a cauliflower crust looks and tastes like cheesy bread.

Author: Life Tastes Good

Recipe type: Appetizer

Serves: 4-6 Servings

INGREDIENTS

• 1 head raw cauliflower, riced
• 1/2 cup shredded Mozzarella Cheese
• 1/2 cup shaved Parmesan Cheese
• 1 large egg
• 1/2 tablespoon freshly minced garlic
• 1/2 tablespoon freshly chopped basil
• 1/2 tablespoon freshly chopped Italian flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup shredded Mozzarella Cheese

INSTRUCTIONS

1. Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat.
2. To rice the cauliflower I cored it and broke it into florets. Then I placed it in the bowl of my food processor and pulsed until it was the texture of rice.
3. In a large bowl, mix the riced cauliflower, 1/2 cup shredded Mozzarella cheese, 1/2 cup Parmesan cheese, 1 egg, 1/2 tablespoon fresh garlic, 1/2 tablespoon fresh basil, 1/2 tablespoon fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined and holds together. Place the mixture onto the lined baking sheet and spread out into a rectangle about 9x7" and 1/4" thick.
4. Bake in the preheated oven for 10-12 minutes. Remove from oven and top with 3/4 cup shredded Mozzarella cheese and return to oven to continue baking until the cheese is melted and starting to brown. Cool about 10 minutes and cut into 'breadsticks'. Garnish with fresh herbs and Parmesan cheese. Serve with your favorite Red Sauce and enjoy!

Cheddar Almond Flour Biscuits

Ingredients

2 1/2 cups almond flour
1 cup shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup unsalted butter
2 eggs, lightly beaten
2 Tbsp. unsalted butter
1/4 tsp. garlic powder
1/4 tsp. dried parsley

1. Preheat oven to 350 F. (15 - 20 Min)
2. In a large bowl, stir together:
1. almond flour,
2. Shredded cheddar, 
3. Salt and 
4. baking soda. 
3. Cut in the butter using a fork or pastry blender until crumbly. 
4. Add the eggs and mix to form a dough.
5. Using your hands, divide the dough into 15 balls.
6. Place each ball in the parchment-lined cupcake pan and flatten slightly.
7. Bake at 350 F for 15 - 20 minutes, until lightly browned and a toothpick tests clean.
   
8. While biscuits are baking, 
1. Melt the 2 tablespoons butter in a small saucepan over low heat or microwave
2. Remove from heat and stir in the garlic (or garlic powder), 
3. And dried parsley. 
4. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!

Chicken Bacon Ranch Casserole

Ingredients:

• 4 lbs. of boneless skinless chicken breast
• 8 oz. freshly shredded cheddar cheese
• 8 oz. cream cheese
• 12 slices of thick cut bacon
• 1.5 lbs of Broccoli
• ½ packet of ranch seasoning (4 tsp) 
• Fresh cracked pepper to taste
• 1/2 Cup of Heavy Whipping Cream
• 1/2 packet of Ranch Dip Seasoning (just used the half that I didn't put with the chicken)
• Mix together and pour over mixture before baking

Directions:

• Start by cooking the bacon. We've grown to love baking it in the oven. Line a pan with aluminum foil and place the bacon on it. Cook for 18-20 minutes at 400 degrees. Cooking times may vary depending upon the thickness of the bacon. Save your bacon grease! The foil lined pan makes cleanup easy and very easy to save your grease, which is great for cooking.
• Chop up the chicken into bite sized pieces. Add bacon grease (or olive oil, butter, whatever) to a pan on medium and toss the chicken in. Season with the ranch packet. You want to make sure to cook the chicken mostly all the way through.
• While the chicken is cooking wash and slice up your mushrooms. We buy them in bulk from Sam’s and don’t mind the extra work involved in prepping them.
• When the chicken is finished remove it from the pan and cook the mushrooms. Season these if you want with a little salt and pepper. Cook them until they get to the consistency that you prefer.
• Add the finished ingredients to a large greased (makes cleanup easy) casserole dish. It helps to pull the cream cheese out of the refrigerator ahead of time so that it can soften.
• When the bacon is finished chop it up into bite sized pieces and add all of the ingredients to the casserole dish, including the cheese, and mix thoroughly. Optionally top with fresh cracked black pepper.
• Set your oven to 350 degrees and cover the dish with aluminum foil. Cook for 30 minutes covered and then 10 minutes uncovered.
• This makes 8 servings each weighing approximately 280 grams.