Cauliflower and Herb Breadsticks With Cashew Pesto Dip
Ingredients
- 1 medium cauliflower head riced
- 1/2 cup ground flaxseed aka flaxseed meal (for binding)
- 1/4 cup olive oil
- 1 clove garlic minced
- Fresh herbs like rosemary and thyme
- Salt and pepper to taste
Cashew Pesto Dip
- 1 cup soaked cashews
- 2 cups fresh basil
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Cauliflower: Lightly steam your cauliflower, about 4-5 minutes, so it’s cooked but not falling apart. Allow to cool a bit. Next, Rice the cauliflower by pulsing it in a food processor until it resembles grains of rice.
- Combine Ingredients: Mix the cauliflower, flaxseed meal, olive oil, garlic, herbs, salt, and pepper.
- Shape and Bake: Shape the mixture into a thin rectangle on a parchment-lined baking sheet. Bake for 25-30 minutes, or until golden and firm.
- Cut and Serve: Slice into breadsticks and enjoy with the dip.
Cashew Pesto Dip
- Blend: Combine all ingredients in a food processor or blender until smooth. Adjust consistency with a bit of water if needed.
- Serve: Serve as a dip for the breadsticks.