A low carb way to have a tasty snack

I’m ALWAYS on the hunt to try easy and delicious low carb snack foods. I found this recipe online at poshinprogress and decided to give it ol’ college try. I don’t miss bread but I do sometimes miss scraping the extra bits of marinara sauce from my plate with some garlic bread sticks. Overall, the recipe was simple and easy to make and tasted pretty stickin’ good too if I do say so myself. I’m convinced the only reason Tom wouldn’t try it is because he watched me make it and knew vegetables were a HUGE part of these tasty suckers.

I found I added more seasoning powder because I am not particularly one for cauliflower or sweet potatoes plains but use your own tastebuds as your guide. Ready? Let’s go!

Here’s what you need!

• 1 bag of Green Giant riced Cauliflower (2 net carbs)

• 1/2 teaspoon dried Italian seasoning

• 1/4 teaspoon each of garlic and onion powder

• 2 large eggs, beaten

• 1 cup shredded Cheddar and 1 Cup of Mozzarella cheese (about 8 ounces total)

• 1 cup shredded Parmesan (about 5 ounces)

• Kosher salt and freshly ground black pepper

• Marinara sauce, for dipping

Directions

• Preheat the oven to 475 degrees F. Line a rimmed baking sheet with parchment and coat with cooking spray.

• Prepare your riced cauliflower by making sure it’s thawed before transferring the cauliflower mixture to a large bowl. Add the Italian seasoning, garlic and onion powder, eggs, 1 cup Cheddar and Mozzarella cheeses, 1/2 cup Parmesan, 1/2 teaspoon salt and a few dashes of pepper and combine until the mixture holds together when squeezed.

• Spread the cauliflower mixture into an 8-by-12-inch rectangle about a 1/4 inch thick on the prepared baking sheet. Use the straight edge of the parchment as your guide to keep the cauliflower mixture edges straight too. Bake until the crust turns golden brown all over, 18 to 20 minutes.

• Remove the baking sheet from the oven and lay another piece of parchment on top of the crust. Fit a second rimmed baking sheet on top so the bottom of the baking sheet is touching the parchment. Using oven mitts, hold the 2 baking sheets together and flip them over so the crust is now on the parchment on the upside-down baking sheet. Remove the first parchment from the crust, cut the crust into 1 1/2-inch-thick strips (you should have 8 to 9 strips) and spread them apart a little. Sprinkle with the remaining 1 cup Cheddar and 1/2 cup Parmesan. Bake on the upside-down baking sheet until the cheese is melted and turning brown in spots and the visible crust is a deep golden brown, 8 to 10 minutes.

• Let cool for 5 minutes, then transfer the sticks on the parchment to a serving plate and serve with the marinara sauce for dipping.

I personally enjoyed this recipe, having taken the original and modified it to suit my needs. The original included riced sweet potatoes which I omitted because I like to keep my carb relatively count low with the exception of one day a week where I’ll treat myself to a half of a small plastic cup of Breyers carb smart ice cream with whipped cream-I know I’m such a rebel! Anyway I hope you all enjoy this yummy, easy recipe and tag me on social media if you try it and love it! Using the hashtag #FridaysWithBrittany!

Love you. Mean it.

Brittany

Xoxo