Cheesy Cauliflower Breadsticks (adapted from FIXATE)
Nonstick cooking spray
3 cups cauliflower florets
¾ cup shredded, part-skim, low moisture mozzarella cheese, divided use
¼ cup + 1 Tbsp. grated Parmesan cheese, divided use
2 large eggs, lightly beaten
½ tsp. + 1 pinch sea salt (or Himalayan salt), divided use
1 Tbsp. ghee (organic grass-fed, if possible)
1 clove garlic, finely chopped
½ cup Marinara Sauce
Preheat oven to 400º F.
Line a 6 x 8-inch casserole dish with parchment paper. Lightly coat with spray.
Place cauliflower in food processor (or blender); pulse until it resembles rice, seven to ten 1-second pulses.
Boil water in steamer or large saucepan over high heat. Reduce heat to medium-high. Place cauliflower in steamer basket; cook for 5 to 7 minutes, or until just tender. Transfer cauliflower to cheesecloth to cool. Squeeze dry. Cook’s Note: If you do not have cheesecloth, use a heavy-duty paper towel to cool and squeeze dry the cauliflower “crumbs.”
Combine cooled cauliflower, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and ½ tsp. salt in a medium mixing bowl; mix well.
Transfer cauliflower mixture to casserole dish; press down and out with fingertips, spreading until it forms one even layer that fills bottom of the dish.
Bake for 20 to 25 minutes, or until cauliflower has set in the center and browned around the edges.
While cauliflower is baking, heat ghee and garlic in small saucepan over medium heat for 2 to 3 minutes, or until garlic just begins to brown. Remove from heat; allow ghee to infuse.
Remove cauliflower from oven; brush with infused ghee and sprinkle with remaining pinch of salt, remaining ¼ cup mozzarella cheese, and remaining 1 Tbsp. Parmesan cheese.
Bake for 3 to 5 minutes, or until cheese is melted.
Allow to cool to room temperature. Remove from dish. Slice into eight 1 x 6-inch sticks. Serve with Marinara and enjoy!
Egg Baked (from Sarah Manaresi’s Kitchen)
salt and pepper
1 pound bacon or turkey bacon
Slice bread to desired thickness, about 1/4-1/2 and inch. Lay in the pan. Cover with cheddar cheese and bacon.
In a separate bowl, combine eggs and milk (as much milk as you make scrambled eggs with). Add salt and pepper. Scramble.
Pour scrambled eggs over bread, cheese, and bacon. Cover with foil and refrigerate overnight.
Preheat the oven to 350 degrees.
Place pan in the oven and cook for 30 minutes. Test with a knife. Check every 10 minutes until done (may take an hour depending on thickness of bread).