These cheesy cauliflower breadsticks offer a delicious new way to enjoy garden-fresh vegetables. With just a few simple ingredients—veggies, cheese, eggs, and herbs—you can whip up a batch and dig in with your favourite sauce.
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This article is sponsored by Fiskars who also provided some of the kitchen tools shown here.
Content and opinions are entirely my own.
A New Way to Enjoy Veggies
I love to encourage new gardeners and one of the most important choices when growing vegetables is to grow what you love to eat. There is nothing quite like a delicious, garden-to-table meal (or many) to motivate consistent veggie garden care all along the way!
These cheesy breadsticks are not truly bread at all. There are just 5 ingredients: cauliflower, zucchini, eggs, cheese, and seasoning (herbs, spice, salt, pepper—whatever you like) and they take about 45 minutes total from start to finish, including baking time.
I suggest starting with ingredients from your local farmer’s market or grocery store. Try a batch, and, if you love them, consider growing some of the ingredients. Zucchini and herbs are easy to grow in containers on a balcony, patio, or directly in a garden bed. Cauliflower is a bit of a space hog, but quite a prize at harvest time.
I’ll walk you through the recipe with my best tips: I have done a lot of experimenting to find the fastest and easiest way to make it. And be sure to get the printable version (see below) to save it for later.
Cheesy Cauliflower & Zucchini Breadstick Recipe
Prep Time: 20 minutes
Baking Time: 20-25 minutes
- 1 head cauliflower and/or 4 medium zucchinis (washed, not peeled)
- 2-4 cups cheese (shredded) – pick your faves
- 2-3 large eggs
- Seasoning (dried or fresh herbs, salt, pepper to taste)
- Knives | I’m using Fiskars Summit 4-piece knife set
- Food processor with chop/mince blade
- Potato ricer or dish towels (to remove liquid from veggies)
- Mixing bowls
- Measuring cup (1 cup size)
- Stirring spoon
- Baking sheet
- Parchment paper | to prevent breadsticks from sticking to baking sheet
- Kitchen shears | Get pan-friendly ones to protect your baking sheet
Step 1 – Assemble Ingredients and Preheat Oven
Get your supplies ready and preheat oven to 350°F (180°C or gas mark 4).
Step 2 – Chop & Mince Veggies
The recipe works with cauliflower, zucchini, or a combination of both. I used the 8-inch Fiskars Summit Chef Knife (see the 4-piece set here at Fiskars) to remove the leaves and stem of the cauliflower and chop it into chunks. This knife cuts cauliflower like butter. Easy! It also comes with a protective blade cover which is handy for safely popping it in the dishwasher.
There is no need to peel the zucchini. Just wash it, chop it into chunks, and toss the ends into your compost bin.
Next, run all the chopped veggies through a food processor, using a chopping/mincing blade. It takes just seconds to do each batch.
Step 3 – Remove Water from Veggies
Both cauliflower and zucchini naturally contain a fair amount of water and we need it removed. There are many ways to do this. I like fast and easy, so here’s how I do it.
Use a potato ricer. This is a kitchen gadget that squeezes out liquid. Fill the potato ricer cup with minced veggies, hold it over a bowl, and press the handle down. Liquid will ooze out.
The amount of liquid you see in the glass came from approximately 6 cups of veggies.
If you do not have a potato ricer, you can also place the minced veggies in a clean dish towel and squeeze like the dickens to release the water.
Step 4 – Combine Ingredients
For every 2 cups of minced veggies (water removed) you will use 1 egg and 1 cup of shredded cheese. Additional cheese will be melted on top later.
Dried herbs and seasonings can be added now. Options include Italian seasoning (basil, oregano, rosemary, thyme, garlic powder, sage, coriander) or a taco blend.
Fresh herbs are added after baking.
Stir briefly to combine. Do not over-stir. We don’t want mush.
Step 5 – Spread onto Parchment on Baking Sheet
Spread mixture onto parchment paper on a baking sheet, making it about 1/4-inch thick (.6cm). A bit thicker is fine too: it will just take a little longer to bake.
Step 6 – Bake at 350°F (180°C or gas mark 4)
Bake for approximately 20-25 minutes or until underside looks toasted and top becomes golden.
Step 7 – Add Cheese and Bake for 5 More Minutes
Add as much cheese as you want to the top and return to oven until cheese is melted. You can increase the heat at this point to speed it up. Just do not go beyond the temperature limit listed on your parchment paper (mine says 420°F maximum which is just under 220°C or gas mark 7).
Here it is with the cheese melted on top:
Let’s pause a moment for those who love cheese.
Step 8 – Allow to Cool for 5 Minutes, Cut, and Serve
After cooling for 5 minutes, cut into breadsticks. To avoid scratching your baking pan, use pan-friendly kitchen shears (see them here at Fiskars) instead of a pizza wheel / cutter.
CRISPY TIP: If there is some moisture on the underside of the breadsticks, you many want to toss them into a heated, non-stick frying pan on the stove top for a few minutes. This will quickly evaporate any remaining water and make the underside nice and crispy.
Step 9 – Serve with Dip
Breadstick dip options include guacamole, salsa, or ranch dip (sour creme, dill, parsley).
If you love fresh herbs, add some favourites like basil or rosemary.
I love having these with a salad after a work day in the garden. It’s a satisfying but not-too-heavy meal with lots of garden goodness inside.
If you want to download or print the recipe, you can get it here.
~Melissa the Empress of Dirt ♛
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