A wonderful way to use leftover cauli-mash.
These cauli “bread” sticks are not only low in carbs but are gluten-free, wheat-free, and grain-free.
1 cup cauli-mash
1 cup mozzarella cheese grated
1 cup mixed cheese grated (mozzarella + cheddar)
1 cup almond flour
A crack of Himalayan pink salt
A Crack of black pepper
Garlic salt (optional)
Dried parsley (optional)
Combine the cheese and cauli-mash.
Stir to combine.
Add the eggs and flour.
Season according to taste. Mix till a soft semi-stiff batter form.
Line a baking sheet with baking paper. Lightly grease.
Pour half of the batter onto the baking paper and spread thinly.
Cover in half of the mixed cheese.
Sprinkle with dried parsley and some garlic salt.
Bake at 250C till the base is brown and the cheese melted and browned.
Remove from the oven and allow to cool.
As the cheese cools, the base becomes firmer.
Serve with a relish of choice.
Prepared, tried, and tested Caashifa Adams Young