Cauliflower breadsticks: dunkable, golden, no grain in sight

A breadstick is really just a vehicle for a good dip, and this one gets there without a grain of flour that used to matter. Riced cauliflower does the work that wheat dough usually does, once it has been squeezed thoroughly dry.

That drying step is the whole recipe. Steamed cauliflower holds a surprising amount of water, and any of it left behind means a stick that stays soft instead of turning golden. Wring it hard through cheesecloth or a nut milk bag until your arms feel it.

Cauliflower itself is a source of vitamin C and fiber, and the nutritional yeast folded through brings a savory, cheese-like note without any dairy in the mix.

AIP note: the only real swap is a gelatin egg in place of a whole egg. Everything else here, cauliflower, arrowroot, coconut flour, nutritional yeast, dried herbs, olive oil, and apple cider vinegar, is elimination-friendly as written.

Ingredients

• 3 cups riced cauliflower, steamed and wrung completely dry
• 1/4 cup arrowroot starch
• 2 tbsp coconut flour
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp each dried basil, oregano, and parsley
• 1/4 tsp baking soda
• 1 tbsp olive oil
• 1 tsp apple cider vinegar
• 1/2 tsp sea salt

Gelatin egg: 1 tbsp gelatin bloomed in 1/4 cup water, warmed gently until liquid, then whisked vigorously until frothy and used right away

Method

Heat the oven to 375 F and line a sheet pan with parchment.

Combine the wrung-dry cauliflower, arrowroot, coconut flour, nutritional yeast, garlic powder, dried herbs, baking soda, olive oil, vinegar, and salt in a bowl. Pour in the frothy gelatin egg and mix until the dough comes together.

Turn the dough onto the parchment and press it into an even rectangle, about 1/4 inch thick.

Bake 15 to 20 minutes, until golden at the edges and set through the center.

While still warm, slice into 14 to 16 sticks with a pizza cutter.

How to use it

• Warm, with nomato marinara for dipping
• Alongside a simple soup for something to tear
• Cooled and packed for a snack that travels well

*Adapted from unboundwellness.com by Michelle Hoover*