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[/vc_column][vc_column width=”1/2″][vc_custom_heading text=”Cauliflower Breadsticks W/ Garlic Butter & Hemp Seeds” font_container=”tag:h2|font_size:46|text_align:left” use_theme_fonts=”yes”][vc_column_text]

Prep/Cook 15 min / 25 min
Total time 40 min
Original author wholesomeyum
Recipe type Paleo & Gluten-Free
Cuisine Snack or Side
Serves 10


  • 1 head cauliflower (riced using a grater or food processor)
  • ½ cup hemp seeds
  • 2 large egg
  • ¾ tsp salt
  • ½ tsp black pepper
  • 3 tbsp butter (salted, or add additional salt if using unsalted)
  • 1 tbsp fresh parsley (chopped)
  • 2 cloves garlic (minced)


  • Place the riced cauliflower in a microwave safe bowl. Microwave on high for 10 minutes (or steam on the stove), until softened. Set aside to cool.
  • Meanwhile, preheat oven to 215C. Line a tray with baking paper.
  • While the cauliflower is cooling, combine the butter, garlic, and parsley in a small bowl. Heat in the microwave or on the stove, until melted. Stir to combine.
  • When the cauliflower is cool enough to handle, transfer it to a tea towel and squeeze tightly several times to drain as much water as possible. You should get close to a cup of moisture out.
  • Combine the (drained) riced cauliflower, hemp seeds, eggs, sea salt, and black pepper in a large bowl. Mix well.
  • Transfer the “dough” onto the lined tray. Press into a rectangle (Mine turned out to be 12″ x 8″, but the size will vary depending on the size of your cauliflower head – the thickness is the important part.) Gently brush the top with the garlic butter mixture.
  • Bake for about 25 minutes, until golden.
  • Cool slightly then cut into breadstick shaped rectangles.