OMG, pokey stix. Takes me right back to those very not-sober nights in college where my friends and I would come home and order a big ole’ box of these on a weekly basis (while I was simultaneously wondering where my Freshman 15 was creeping in from). If you’re unfamiliar, they’re ooey gooey CHEESY AF breadsticks that you’d dip in ranch, marinara, etc. They were a drunk kid’s #1 vice at our campus. And I loved them. So, it’s no wonder that with my cauliflower obsession, I set out on a mission to re-create these bad boys with a health twist. Happy to report that I succeeded.

What you’ll need:

•1 package riced cauliflower

•1 egg

•1 package shredded Mozarella

•1/2 cup Almond flour

•Garlic powder

•Oregano or pizza seasoning

•Salt/pepper

Preheat your oven to 375. In a large bowl, mix in the riced cauliflower, egg, 1/4 package mozarella, almond flower, and the dry seasonings until you have a thick mixture. It won’t be 100% “dough-like”, given that we are using cauliflower rice as the base, but it shouldn’t be completely falling apart if you grab a piece of it. To thicken, sprinkle in some more almond flour as you mix together.

On an oven pan, spread the mixture out as evenly as you can. Bake for 20 min. Remove, sprinkle the rest of the Mozarella on top, and bake for 5-10 min more. Let cool before serving, then cut into rectangles, garnish with oregano or pizza seasoning, and serve wth your favorite dip. (Note: You maaay have to use a fork to eat it, since they don’t hold up as well as actual breadsticks. But it’ll be worth the extra effort.)

#pokeystixforever