Cheesy Garlic Cauliflower Breadsticks

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I don’t know about you, but I’m feeling just a wee bit nostalgic now that the holiday season is over. Classes started again this week, which means that I’m back to being a responsible (er, “responsible” adult on a teaching schedule and that my three-day stretches of wearing only PJs are over. Research, teach, work, blog, repeat…

And then, of course, there’s the food, best enjoyed with the fam. Who wouldn’t miss the food?

Comfort food with family and a healthy start to the new year might sound like an oxymoronic combination, but thankfully I’ve done my fair share of digging and discovered some neat ways to reconcile the two. You might have heard of the power of cauliflower–have you ever tried using it as a carb sub? If not, you’re TOTALLY in for a treat!

To be honest, I didn’t believe the hype until I tried it myself a few months ago. I made a version of these cheesy garlic cauliflower breadsticks and instantly fell in love with the major gooey oozing shredded cheese that I’d smothered all over the light, delightfully gluten-free cauliflower crust. But how does it work, precisely? So glad you asked…

In full-blown vegetable mode, cauliflower seems like a formidable substance to handle. Luckily, all you need to do here is give it a few good chops, throw everything in your food processor to create cauliflower “rice,” and then microwave the whole shebang! From there on out, I’m happy to report that it gets even easier…

Microwave! Oh boy oh boy. After microwaving your cauliflower rice for 8-10 minutes, you’re ready to mix in some eggs, cheese, minced garlic, garlic salt, pepper, and dried basil. Then it’s off to the oven!

Bake bake bake.

Top with more cheese.

Bake bake bake s’more.

And when you’re done with that…

….it’s family feeding time!

But don’t forget to take your dramatic photo-in-the-rain-light first:

My parents were visiting this week, so I decided to lighten up the table with these cheesy garlic cauliflower breadsticks. It’s also been raining like crazy over here–finally–so with the weather being totally uncooperative, I also grabbed a can of Progresso® Light vegetable and noodle soup, which is my FAV when it’s cold outside. We’re trying to get back into a comforting and healthy routine now that the holiday season is over, and sometimes the parental units need a bit of a nudge, so this was the perfect balanced meal to prep.

+5 points to self for the new year! Thank you, thank you.

If your family also needs a bit of a 2016 nudge during the cold weather, I totally recommend looking at some of these Progresso® Light recipes for extra warm ideas. You CAN also save $1.00 on four CANS when you buy four CANS of any flavor Progresso™ Soups with this coupon until the end of this month–you might call it a CAN-do outlook for the new year!

Here’s me stalking the can aisle in Walmart for allllll the soups–in addition to three cans of vegetable and noodle, I also stashed up on a few cans of Progresso® Light Italian-style vegetable soup:

Yes, hee hee, I think I’m so clever, can’t help it…or CAN I??

New year, healthier us…and same old corny jokes. You really didn’t expect that to change, did you?

What are your healthy goals this year? Don’t forget to check out more Progresso® Light recipes for inspiration!

 

Cheesy Garlic Cauliflower Breadsticks

These gluten-free "breadsticks" are made with cauliflower and plenty of cheese! They're the perfect, easy-to-make healthy alternative to your usual bread-based fare. Best served with a piping hot bowl of soup!

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Ingredients

• 1 head of cauliflower, washed and cut into pieces
• 4 eggs
• 3 cups shredded cheese, separated (I used Mexican cheese)
• 3 cloves garlic, minced
• Garlic salt
• Pepper
• Dried basil

Instructions

1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside. In a food processor, pulse your cauliflower florets until they turn into tiny "grain-like" bits (smaller than rice grains). Transfer cauliflower "rice" into a microwave-safe bowl.
2. Heat on high at 3-minute intervals for 9-10 minutes, stirring in between each interval.
3. Mix eggs, 2 cups of shredded cheese, and minced garlic into cauliflower. Add salt, pepper, and basil to taste.
4. Spread the cauliflower "crust" evenly across cookie sheet. Bake in preheated oven for 20-25 minutes, until just a bit damp. Sprinkle remaining 1 cup shredded cheese across the crust, then bake for an additional 5 minutes. Crust should be mostly dry when it comes out of the oven.
5. Serve hot, gooey, and cheesy!