Do you think whoever named the cauliflower plant knew that one day we would evolve into overweight, carbohydrate-overloaded, gluten-intolerant creatures, who, in searching for a suitable lo-carb substitute would find their holy grail in that crucifer whose name is homonymous with the ground product of the very thing we both crave and shun?
Then go grind up a head of cauliflower in the food processor (or be lazy like me and buy Trader Joes riced cauliflower), steam or microwave it for 10 minutes, strain out the liquid in a tea towel, pour into a large bowl and add two egg whites, 1/4 cup hemp or flax seeds, 1/2 low fat grated cheese (Trader Jose’s Lite Mexican Blend works perfectly) and a tbsp of minced fresh herbs (I used thyme, rosemary, basil and oregano). Spread out onto an 8 x12 inch rectangle on a parchment paper-lined baking sheet. Bake it in a 450 degree oven for 15-20 minutes, toss a little more cheese atop and bake 5-10 mins more and Voila! You’ve got a delicious, healthy, low calorie, if somewhat floppy breadstick. I cut mine using a pizza cutter while still warm, and got 32 cracker size pieces at 25 calories apiece. (If you want yours crisper, after cutting them, turn the oven off and put them right back in for 1-2 hours to crisp up as the oven cools down.)
I served these tonight to accompany Cream of Mushroom Soup. The flavors complemented each other well.