Who do not love garlic cheesy bread? I really do but there always too much carbs in the classic garlic bread recipe so I love to create a variation using cauliflower and broccoli instead of flour. This recipe is inspired by one of my previous recipe called the cauliflower pizza crust. Here I adapted the previous recipe by mixing broccoli and cauliflower and I reduced the fat by removing some of the egg yolk. My little girl usually do not like cauliflower but she loves broccoli and mixing both is my trick to ensure she eats some cauliflower.
It is very easy to make all you need is a good food processor to grated the vegetables and a microwave to steam the vegetables.The critical part of this recipe is to drain the cooked grated cauliflower and broccoli into a dry towel, squeezing the towel to form a ball and remove all the remaining water. Be careful when doing this it can burn (I know what I am talking about! next time I will use oven gloves).
If you want to form a cute rectangle of breadsticks as on my first picture, use a piece of baking paper and fold it as a rectangle, pressing evenly the vegetable inside the paper to remove all air. It will also ensure that the vegetable hold together when baking. Look at the tutorial below for easier folding.
The texture of this cheesy cauli broccoli garlic breadstick is very tender, full of cheese (you can use low fat cheese if needed) and it goes very well with some chili oil.
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This recipe served 6 people and we kept the cooked bread in the fridge for the next day. It rewarms very well in the microwave.
Below are the steps by steps picture of this lovely low carb cheesy garlic bread recipe.
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Preheat your oven to 200C.
Cut the cauliflower and broccoli into florets or small chunks that fit your food processor.
Wash under cold water.
Using the grating equipment of your food processor, grated the cauliflower and broccoli.
Transfer the grated vegetables into a measuring cup. Measure 8 cups in total or 4 cups cauliflower 'rice' and 4 cups broccoli 'rice' if you grated your vegetables separately. Ratio doesn't impact the recipe so choose what you prefer.
Transfer the 8 cups of vegetable rice into a microwave safe bowl. Cover with plastic wraps and microwave for 8-10 minutes or until soft.
Carefully remove the plastic wraps, it's very hot so be very careful or wear oven gloves.
Pour the cooked grated vegetables onto a clean towel.
Gather the 4 corners of the towel and squeeze to form a bowl. This process will extract all the remaining water from the grated vegetables. Again wear oven gloves or wait 10 minutes until cooler to not burn yourself.
Split the egg yolk from white of 3 eggs. Discard the yolk and keep the egg white.
When the grated vegetables are well drained transfer into a clean bowl, add one whole egg, egg whites, garlic, mozzarella cheese, salt, pepper and oregano.
Combine with a spatula to incorporate the grated vegetables with the added ingredients.
Cover a baking tray with baking paper.
Transfer the vegetables mixture on the baking paper and press evenly with your hands to make sure it holds together. Do not hesitate to fold the baking paper into a rectangle, keeping the vegetable mixture inside the folding, press again. This step is optional, it will simply form a lovely rectangle shape.
Bake for 20 minutes at 200C on one side then remove the tray from the oven and flip over onto another piece of baking paper. Remove the top baking paper layer carefully and return to the oven for 20 minutes to bake the other side.
When the side of the caulibroccoli bread are golden brown it is cooked. Remove from the oven and sprinkle some grated cheese on the top, dried spices, and return to the oven for 2-10 minutes until melted.
Serve with chili oil if you like and fresh oregano on the top.
Can be rewarmed the next day.
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