Italian Cauliflower Cheese Sticks

Cauliflower - Smauliflower!

Well, that’s what I USED to think anyways.

These days, cauliflower is all the rage and I’m learning why. The best thing about it is that the taste isn’t too strong so it’s easily masked. It’s also pretty versatile and packed full of vitamins like C, K, B6, B12, B1, folate and many more.

After my Cilantro Cauliflower Rice recipe was such a big success at home, I decided that I need to get fully on-board and keep the veggies coming!

This recipe was inspired by a neighboring table ordering gluten-filled cheese sticks at our favorite pizza joint. They looked amazing and smelled even better and I was bound and determined to find a way to make them at home.

They had to be gluten-free and low-carb and they had to have some kind of veggies inside. So I riced the cauliflower, mixed in some eggs, cheese and spices and the result was glorious! A healthy snack made with cauliflower that my hubby and son ate in record time.

To get the RECIPE and all the pics click here and it will take you over to my guest post on My Cooking Spot.

Happy Dipping!

Some of you were having a hard time getting the recipe so I’ve posted it below!

Italian Cauliflower Cheese Sticks


  • 1 organic cauliflower head
  • 4 eggs
  • 1.5 cups Mozzarella (use Buffalo mozzarella if cow-diary free)
  • 1/4 cup grated pecorino romano
  • 1/4 cup grated Manchego (or cheddar)
  • 1 Tablespoon Italian spices
  • 1 teaspoon chopped garlic
  • salt & pepper, to taste


  1. Preheat oven to 375° with pizza stone or cookie sheet inside.
  2. Rinse and dry cauliflower head and chop off all florets.
  3. Toss florets in food processor and pulse for 15 seconds.
  4. Transfer cauliflower ‘rice’ to microwave safe bowl and cover. Cook for 8-10 minutes then uncover and let cool.
  5. While cauliflower is cooking and cooling, mix 2 eggs, 2 egg whites, mozzarella cheese, Italian spices, garlic, salt & pepper in large bowl.
  6. Lay out cheesecloth or linen towel and spoon cooled cauliflower on top. Wrap up tightly and squeeze out water into measuring cup (aiming for 1/3-1/2 cup). The dryer the cauliflower the better! Make sure it’s cool or the water will burn your hands!
  7. Transfer cauliflower to large bowl with egg mixture and mix well with hands.
  8. Carefully take out pizza stone or baking sheet and place parchment paper on top.
  9. Using a spoon, place mixture on top of paper and form into a circle, making sure to fill all the holes.
  10. Place back into oven and bake for approximately 22 minutes or until edges are golden brown.
  11. Remove and top with remaining cheese. Place back into oven for 5 minutes or until cheese is melted and golden brown. Cool for 5 minutes then serve with marinara sauce.



  1. mmmm these look so yummy! i love cauliflower, gonna check this recipe out!
    rachel @ athletic avocado recently posted…Hidden Veggie Paleo Apple Harvest PancakesMy Profile

    Comment by rachel @ athletic avocado — 23 September, 2015 @ 3:48 pm

  2. Awesome! Let me know what you think. 🙂

    Comment by Christina Russell — 23 September, 2015 @ 6:31 pm

  3. Finally. Been wanting to try this since you posted.. It is INCREDIBLE. It was a bit comical as we have a food processor but I have never used it. Made some organic marinara to go with it - perfect Sunday snacking! Plus I experimented a little and added a kicker. Sounds a little crazy but saved the ‘cauliflower juice’ and made a dirty cauliflower martini. OH MY WORD!!

    Comment by Toby — 15 November, 2015 @ 7:59 pm

  4. That’s freaking awesome!!! Glad you enjoyed it and had some fun!

    Comment by Christina Russell — 16 November, 2015 @ 4:30 pm

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