Despite knowing nothing about sports, I love a good game-day celebration. Even when I don’t fully grasp why we’re cheering, the energy is infectious. What I do understand, however, is food. Munching on savory snacks is all part of the experience, but crappy ingredients are not required. Swap out the “bread” in your breadsticks with this Paleo, gluten-free, nutritious alternative. This recipe will give you all the more reason to cheer!


Cauliflower Breadsticks

  • 1 head cauliflower, large (7 to 8 inches wide)
  • 1/4 cup egg whites
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • Optional: 1 cup grated parmesan (divided in half for topping and mixture) OR 1/2 cup nutritional yeast and 1 whole egg

Superfood Marinara

  • 1 28-ounce can whole, peeled tomatoes
  • 1/4 cup extra-virgin olive oil
  • 7 garlic cloves, peeled and slivered
  • 2 teaspoons ALOHA Daily Good Greens
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoons freshly ground black pepper
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Cauliflower Breadsticks:

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Line a medium bowl with a paper towel and set aside.
  2. Remove outer leaves from the cauliflower and separate into florets. Place florets in a food processor and process until “rice” texture. Some coarse chunks are fine.
  3. Sprinkle the cauliflower rice on the baking sheet. Bake for 20 minutes. Remove the cauliflower and transfer to the paper towel lined bowl. Let the cauliflower cool for about 15 minutes.
  4. Squeeze the liquid out of the cauliflower rice as hard as you can (into the sink). Do this a few times until barely any liquid comes out.
  5. Increase the oven temperature to 450°F. Place the cauliflower back in the bowl and discard the paper towel. Add the egg whites, 1/2 cup cheese (or the nutritional yeast and extra egg), and seasoning, mix to combine.
  6. Transfer cauliflower mixture back onto the baking sheet lined with parchment paper. Flatten with your hands into a rectangle, approximately 9 x 7-inch size and 1/4-inch thick.
  7. Bake for 18 minutes, remove from the oven and top with remaining 3/4 cup cheese, or skip the added cheese and keep it in the oven for 20 to 25 minutes! Bake for another five minutes if you are adding cheese.
  8. Remove the baking sheet from the oven and let it cool for five minutes. Cut into 12 breadsticks and serve hot with the marinara sauce. Refrigerate covered for up to two days. You can also freeze the breadsticks tightly wrapped in plastic, for up to one month. Thaw on a counter or in a microwave.

Marinara Sauce:

  1. Pour the tomatoes into a large bowl and crush with your hands. Pour one cup water into can and mix it around to get tomato juices, set aside.
  2. Heat a large skillet on medium and add the oil and garlic. As soon as garlic is sizzling add the tomatoes and the reserved tomato water. Add the seasoning and stir.
  3. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. Refrigerate in a sealed container for up to two weeks. You can also freeze the sauce for up to two months. Thaw on a counter or in a microwave.