1 1/2cupsshredded Italian cheesedivided (I used a blend of parmesan, asiago, fontina and provolone)
Instructions
In several batches, pulse raw cauliflower in food processor until you get pieces that are about the size of rice. Add all minced cauliflower along with kosher salt and about a 1/2 cup water to a medium sized pot. Cover, and cook over medium heat to steam the cauliflower until tender, about 15 minutes. Using a fine mesh strainer, use a large spoon to press out as much liquid as you can. Once cauliflower has cooled enough to handle, put remaining cauliflower in a clean dish towel and squeeze out remaining liquid. You want it as dry as possible.
In a medium sized bowl, combine cauliflower with garlic, egg, basil, oregano, and 3/4 cup (half) of the shredded cheese. Stir to combine.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Shape cauliflower mixture into a rectangle that is about 3/4 - 1 inch high. Bake in preheated oven until lightly golden on top, 15-20 minutes. Top with remaining shredded cheese and cook until melted and golden brown, another 5 minutes. Allow breadsticks to cool on baking sheet at least 5 minutes before slicing. They will be more flimsy than traditional breadsticks.