Spinach Artichoke Cheesy Cauliflower Bread Sticks
Pack veggies and cheese into this side dish or appetizer recipe inspired by everyone's favorite spinach artichoke dip for a gluten free snack that's fun to dip.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 head cauliflower (about 2 pounds)
- 4 oz. frozen chopped spinach thawed
- 4 artichoke hearts chopped
- 1 large egg
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded mozzarella cheese
- 2 Tablespoons grated parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
- Marinara sauce for serving, optional
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Remove the outer leaves from the cauliflower and cut it into florets. Place in a food processor and pulse until it is the consistency of rice.
Transfer the cauliflower to a microwave-safe bowl, cover with a lid or plastic wrap, and cook in the microwave for 10 minutes. You can also steam the cauliflower.
Allow the cauliflower to cool until you can handle it. Mix in the spinach and chopped artichoke hearts, then transfer to a kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step is important, so be sure to get out all of the liquid.
Place the cauliflower mixture in a bowl and add the egg, Monterey Jack cheese, salt and pepper. Stir to combine.
Transfer the mixture to the prepared baking sheet and spread into a rectangle about 8 x 12 inches and ¼-inch thick.
Bake in the oven 15-18 minutes until firm and set in the middle and browned on the edges.
Remove the baking sheet from the oven, top with mozzarella and parmesan cheese. Cut into 16 sticks and separate the sticks. Return the pan to the oven and and bake another 8-10 minutes until cheese is melted and edges are browned.
Serving: 2sticks | Calories: 107kcal | Carbohydrates: 5g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 296mg | Potassium: 283mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40.5% | Vitamin C: 48.4% | Calcium: 14.4% | Iron: 5.1%