Cauliflower Breadsticks


Cauliflower Breadsticks

Print Recipe


  • 1 head cauliflower stalk removed chopped
  • 1/2 cup crushed nut thins 16 nut thins
  • 2 Tbsp nutritional yeast divided
  • 1 tsp. dried oregano
  • 1 tsp. Celtic salt
  • 1/2 tsp. garlic powder
  • 2 eggs lightly beaten


  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Break the cauliflower into florets and pulse in a high-speed blender on low, or a food processor until fine. Steam in a steamer basket (about 7-10 min) and then remove and let cool. Once cooled, drain well by using paper towels to squeeze out excess moisture over the sink, or put on a towel.
  • In a bowl, combine the cauliflower with the crushed nut thins, half of the nutritional yeast, oregano, salt, garlic powder, and eggs. Transfer to the center of the baking sheet and spread into a large rectangle. Try to keep it to no more than 1/2 inch thick. The thinner, the crispier, the thicker, the fluffier. Bake for 30 minutes, or longer for a crispier bread.
  • Take it out of the oven, and slice into desired size and shape. Garnish with remaining nutritional yeast. Let cool completely before transferring to serving plate.