Cauliflower Bread Sticks

Ray

Bag of Green Giant Riced Cauliflower & Sweet Potato

Bag of Green Giant Riced Cauliflower

1 Cup of Shredded Cheddar Cheese

1 Cup of Mozzarella Cheese

2 Large Eggs

Chopped Oregano (optional)

Salt and Pepper, to Taste

Thaw the riced cauliflower bags in the refrigerator until thawed completely.

Using a kitchen towel, place the cauliflower and sweet potato riced veggies in the center of the towel and squeeze as much water out as you can. Take time to continue squeezing for a couple minutes to remove as much water as possible. Place the squeezed veggies in a separate bowl. Squeeze in batches until all the water is removed.

Combine the dried cauliflower and sweet potatoes and add one cup of cheddar cheese a half cup of mozzarella, two eggs, oregano and salt and pepper to a bowl and mix until combined.

On a parchment-lined baking sheet, spread the cauliflower mixture onto the pan and create a rectangle, using your hands to flatten it out.

Bake at 400 degrees for 20 minutes, until the top is golden brown. Remove from the oven and carefully flip over. Top the cooked side with the remaining mozzarella cheese. Return to the oven and bake for another 15 to 20 minutes, until the cheese melts and the underside is browned. Serve immediately after slicing.

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