YOUR SOLIN GENERATED RECIPE
Herb-Roasted Garlic Cauliflower Breadsticks
Enjoy these light yet satisfying herb-roasted garlic cauliflower breadsticks, featuring a blend of riced cauliflower, almond flour, and cheeses, finished with aromatic roasted garlic and fresh herbs. Paired with a tangy Greek yogurt dip, this recipe delivers a wonderful balance of savory flavors and perfectly crisp edges, making it a versatile dish for breakfast, lunch, or dinner.
INGREDIENTS
1 cup riced Cauliflower (107g)
1/4 cup Almond Flour (28g)
1 large Egg (50g)
1/3 cup Part-Skim Mozzarella Cheese (28g)
1 tbsp Parmesan Cheese (5g)
2 cloves Roasted Garlic (6g)
1/2 cup Nonfat Greek Yogurt (125g) - for dipping
2 tbsp Mixed Fresh Herbs, chopped (6g)
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a food processor, combine the cauliflower and roasted garlic, pulsing until the cauliflower is finely riced. Transfer to a clean kitchen towel and squeeze out excess moisture.
In a mixing bowl, combine the riced cauliflower, almond flour, egg, mozzarella cheese, parmesan cheese, and chopped fresh herbs. Mix until a cohesive dough forms.
Transfer the dough onto the prepared baking sheet and flatten it into a rectangular shape, about 1/4-inch thick. Score the dough with a knife to mark the breadstick portions.
Bake in the preheated oven for 18-22 minutes, or until the edges are golden and the center is set.
While the breadsticks are baking, stir the Greek yogurt to ensure smoothness for a creamy, tangy dip.
Once baked, remove the breadsticks and let them cool slightly. Cut along the scored lines and serve warm with a side of Greek yogurt for dipping.