• Preheat the oven to 425º. Prepare a sheet pan or cookie sheet with either a baking mat or parchment paper.
• FRESH HEAD OF CAULIFLOWER: prepare your riced cauliflower using the steps above. Place the cauliflower in a microwave-safe dish, cover with a dish towel, and microwave for 9 to 10 minutes or until soft.

OR

• FRESH or FROZEN STORE-BOUGHT CAULIFLOWER: Steam as directed on the package or until softened.
• Let it cool slightly, put it in either a cotton dish towel or cheesecloth, and squeeze out the excess liquid.

  PRO-TIP: the key to getting your cauliflower breadsticks crispy and not soggy is squeezing as much water out as possible. The more water you can get out, the better!
• In a medium to large-sized bowl, combine the cauliflower, Italian seasoning, dried basil, salt, pepper, and garlic powder. Stir. Add the eggs, parmesan cheese, and Italian cheese. Combine well.
• Place the cauliflower mixture onto the baking mat. Pat it into a rectangle, using a spatula to make the sides straight. It should be ¼ to ½ inch thick.
• Bake at 425º for 18 to 20 minutes, or until it begins to turn golden.
• Flip over with a large spatula and sprinkle the breadsticks with mozzarella cheese, garlic salt, and parsley.
• Bake for approximately 5 minutes longer.
• Let cool slightly, cut with a pizza cutter or knife, and serve with pasta or marinara sauce.