One of my supreme most loved low-carb suppers is gooey cauliflower breadsticks. They are overly easy to make, taste flavorful and are extremely sound. I've made them into cakes, pizza hulls, and breadsticks, and all renditions of the cauliflower-based outside worked out actually well. I was tested to have a go at making my remain by formula with the new Green Giant riced veggies, explicitly the cauliflower and sweet potato blend.
I was energized by this test for two reasons. To begin with, I really love sweet potatoes and I had an inclination the slight sweetness would work incredible in my formula. Second, Green Giant simply made my life a ton simpler by pre-ricing my cauliflower! In spite of the fact that it isn't difficult to make my very own riced cauliflower, it is fairly tedious and chaotic.
I was overly eager to discover Green Giant is presently making three distinct sorts of riced veggies. Also, they are made 100% with vegetables, they have 70% less calories than rice and they are sans gluten and come without sauce so you can season them simply the manner in which you like.
I can't get over how much time and exertion it recoveries to simply have the riced veggies close by to influence my most loved to go to cauliflower breadsticks. You can discover them in the Walmart solidified vegetable passageway.
Also try our recipe : ONE SHEET PAN LEMON BASIL CHICKEN
- 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
Directions :
- 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 15-20 minutes, until the cheese melts and the underside is browned. Serve immediately after slicing.
Source : bit.ly/2XubHB9
Read more our recipe : CAPRESE PASTA SALAD
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