Medifast Recipes > Side dishes > Medifast Cauliflower Breadsticks Recipe

Medifast Cauliflower Breadsticks recipe

Ingredients Needed

  1. Cauliflower - raw, grated (1.0 cup)
  2. Egg Substitute (0.25 cup)
  3. Garlic salt and Italian seasonings (1.0 serving)
  4. Italian diced tomatoes (0.5 cup)


This recipe will teach you how to make a healthy dish called Cauliflower Breadsticks.

  • Begin by making a puree out of ½ cup Italian diced tomatoes using a small chopper. When done, set aside.
  • Then prepare your oven by preheating it to 350 degrees Fahrenheit. While the oven is heating, proceed to next step.
  • In a mixing bowl, combine ¼ cup egg substitute, and 3 ounces or ¾ cup of shredded mozzarella cheese. Mix until well combined.
  • Get a 9 X 13 loaf pan and put parchment paper on it. Spray the pan with Pam.
  • Then get the bowl with mixture and pour it into the loaf pan about 1 and ½ inch deep. You do not have to cover the entire pan with the mixture.
  • When done, put the pan in the oven and bake for 30 minutes in 350 degrees Fahrenheit. After 30 minutes, lift the edges of the parchment and put bread with parchment on to cookie sheet.
  • Use a spatula and gently lift the edges of the dough out of the parchment paper. Flip the dough and continue to bake for another 15 minutes at 450 degrees Fahrenheit.
  • When the dough is completely baked, take it out from the oven. Use a pizza cutter to slice strips through set dough and then slightly separate.
  • Sprinkle with garlic salt, Italian seasonings and 1 ounce or ¼ cup of 2% reduced fat mozzarella or three cheese blend. Then put it back in the oven and continue to bake at 450 degrees for another 10 minutes or until the cheese has melted.
  • When done, take it out from the oven and transfer in a small bowl or serving plate. Serve the Cauliflower Breadsticks with a bowl of marinara sauce.
  • Cauliflower Facts:

    When choosing cauliflower, select those that are thick, compact, heads of creamy white florets. The head should be heavy for its size and the leaves surrounding it should look bright green and not be showing any signs of wilting.

    Avoid choosing cauliflower that is blemished or with brown florets which is a sign that the head is getting old. You should also check the bottom of the head, if it is soft, that means it is no longer fresh. If the florets started to flower, that means they are overripe.

    When storing cauliflower, they should be left unwashed. You can store them in the refrigerator with stem side down, in an open plastic bag or use a perforated plastic bag. This will avoid excess moisture which will result to a deteriorated cauliflower.

    Do not overcook cauliflower. Overcooking will cause it to break apart, lose its color, reduce its taste and will be the reason to lose all the many nutrients.

    It is not good to cook cauliflower using an aluminum or iron pot because the chemicals in cauliflower react with the metals in the pots and it can result to discolored cauliflower.

    If you are blanching or cooking cauliflower, keep it white by adding 1 or 2 tablespoons of lemon juice, 1 tablespoon of vinegar, or 1 cup of milk. The milk will also provide a sweeter flavor to the cauliflower.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein