26+ Delicious Keto BBQ Side Dish for Your Grill Days

When it comes to summer BBQs, the main event often steals the spotlight, but the side dishes are what truly complete the meal.

If you’re following a keto lifestyle, traditional BBQ sides like potato salad, coleslaw, and bread rolls might not fit the bill.

That’s where these 26+ keto BBQ side dish recipes come in.

Packed with flavor, variety, and creativity, these sides will keep your carb count low while satisfying every guest at your gathering.

From creamy, cheesy casseroles to refreshing salads and crispy veggie creations, there’s something here for everyone.

Whether you’re hosting a backyard barbecue or attending a potluck, these keto-friendly sides are sure to impress.

Say goodbye to carb-heavy sides and hello to delicious, guilt-free alternatives that pair perfectly with smoky grilled meats.

Let’s dive into these must-try recipes that will make your BBQ spread unforgettable!

26+ Delicious Keto BBQ Side Dish for Your Grill Days

With these 26+ keto BBQ side dish recipes, sticking to your low-carb goals has never been easier—or more delicious.

These sides offer a mix of bold flavors, fresh ingredients, and comforting textures that will elevate your BBQ game.

rom crispy roasted radishes to creamy cauliflower “potato” salad and bacon-wrapped asparagus, there’s no shortage of variety to suit every palate.

The next time you fire up the grill, try swapping out traditional sides for one (or several) of these keto-friendly options.

Your guests will thank you, and you’ll feel great knowing you’re enjoying every bite while staying true to your keto lifestyle.

Keto Cauliflower “Potato” Salad

This keto-friendly twist on traditional potato salad uses cauliflower as a low-carb substitute for potatoes. Creamy, tangy, and full of flavor, this dish pairs beautifully with BBQ and will have your guests asking for seconds.

Ingredients

• 1 medium head of cauliflower, cut into small florets
• 3 boiled eggs, diced
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/4 cup dill pickles, diced
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 1 tbsp apple cider vinegar
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Steam or boil cauliflower florets until tender but not mushy (about 8–10 minutes). Drain and cool.
2. In a large bowl, mix mayonnaise, Dijon mustard, and apple cider vinegar to create the dressing.
3. Add the diced eggs, pickles, celery, and onion to the dressing and mix well.
4. Gently fold in the cooled cauliflower until well coated.
5. Season with paprika, salt, and pepper. Adjust seasoning to taste.
6. Chill in the refrigerator for at least 1 hour before serving. Garnish with fresh parsley before serving.

This cauliflower “potato” salad provides the same creamy, tangy goodness as the classic version but without the carbs. It’s a satisfying addition to any BBQ spread and keeps well for leftovers.

Grilled Zucchini and Bell Pepper Skewers

These vibrant veggie skewers are not only visually stunning but also packed with flavor. Lightly seasoned and grilled to perfection, they offer a fresh and smoky complement to your BBQ feast.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 red bell peppers, cut into bite-sized squares
• 1 yellow bell pepper, cut into bite-sized squares
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh lemon wedges for serving

Instructions

1. Preheat your grill to medium-high heat.
2. In a large bowl, toss zucchini and bell peppers with olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
3. Thread the veggies onto skewers, alternating between zucchini and bell peppers.
4. Place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the vegetables are tender and slightly charred.
5. Serve hot with fresh lemon wedges on the side for added brightness.

These grilled skewers are a simple yet flavorful way to enjoy fresh summer vegetables. Their smokiness pairs perfectly with grilled meats, and they can easily be customized with your favorite veggies or spices.

Cheesy Garlic Keto Biscuits

These buttery, cheesy biscuits are a delicious low-carb alternative to traditional BBQ bread sides. With a rich garlic flavor and a tender crumb, they’re perfect for soaking up BBQ sauce or enjoying on their own.

Ingredients

• 2 cups almond flour
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 cup unsalted butter, melted
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 2 large eggs
• 1 tbsp fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine almond flour, baking powder, garlic powder, and onion powder.
3. Add the melted butter, mozzarella, Parmesan, and eggs to the dry ingredients. Mix until a thick dough forms.
4. Scoop the dough into small mounds (about 2 tbsp each) and place them on the prepared baking sheet, spacing them apart.
5. Bake for 12–15 minutes, or until golden brown and set.
6. Optionally, sprinkle fresh parsley over the biscuits before serving.

These keto biscuits are irresistibly cheesy and savory, making them a versatile side for BBQ. Their rich, garlicky flavor will keep you coming back for more without derailing your keto goals.

Keto Broccoli Slaw with Creamy Dressing

This keto-friendly broccoli slaw is crunchy, refreshing, and loaded with flavor. The creamy, tangy dressing brings everything together, making it the perfect BBQ side that’s both healthy and satisfying.

Ingredients

• 4 cups broccoli slaw mix (pre-packaged or shredded broccoli stems, carrots, and purple cabbage)
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp erythritol or keto-friendly sweetener
• 1/4 cup sunflower seeds
• 1/4 cup crumbled bacon (optional)
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, and erythritol until smooth.
2. In a large bowl, combine the broccoli slaw mix, sunflower seeds, and bacon (if using).
3. Pour the dressing over the slaw and toss until evenly coated.
4. Season with salt and pepper to taste. Chill for at least 30 minutes before serving to let the flavors meld.

This broccoli slaw offers a delightful crunch and a creamy tang that balances perfectly with smoky BBQ flavors. It’s an effortless dish that everyone will love, keto or not!

Keto Avocado and Cucumber Salad

Light and refreshing, this avocado and cucumber salad is a hydrating, nutrient-packed side dish. The creamy avocado pairs wonderfully with crisp cucumbers and a tangy lime dressing for a flavor explosion that complements BBQ dishes.

Ingredients

• 2 large cucumbers, sliced thin
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine sliced cucumbers, diced avocados, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Serve immediately for best freshness.

This salad is a vibrant addition to any BBQ table, offering a creamy yet zesty bite. It’s quick to make and a surefire way to keep your meal light and keto-friendly.

Garlic Butter Roasted Mushrooms

These roasted mushrooms are tender, savory, and bursting with garlic butter flavor. They’re a simple, no-fuss side dish that adds earthy depth to your BBQ spread.

Ingredients

• 1 lb button or cremini mushrooms, cleaned and stems trimmed
• 3 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, toss the mushrooms with melted butter, olive oil, garlic, thyme, salt, and pepper until evenly coated.
3. Spread the mushrooms on a baking sheet in a single layer.
4. Roast for 20–25 minutes, stirring halfway through, until the mushrooms are tender and golden brown.
5. Garnish with fresh parsley and serve warm.

These roasted mushrooms are rich, buttery, and full of umami, making them an excellent companion to grilled meats. Their simplicity and bold flavor will have your guests reaching for seconds!

Keto Coleslaw with a Tangy Vinegar Dressing

This keto coleslaw swaps out the sugary dressing for a tangy, vinegar-based alternative that’s light and refreshing. It’s the ideal crunchy side dish to complement smoky BBQ flavors.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/4 cup apple cider vinegar
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 tsp erythritol or keto sweetener
• 1/2 tsp celery seeds
• Salt and pepper to taste

Instructions

1. In a large bowl, combine green cabbage, purple cabbage, and carrots.
2. In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, erythritol, celery seeds, salt, and pepper.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

This vinegar-based coleslaw is crisp, zesty, and perfectly suited for cutting through the richness of BBQ dishes. It’s a great low-carb alternative to traditional creamy coleslaw.

Spicy Keto Jalapeño Poppers

These jalapeño poppers are stuffed with a cheesy, bacon-filled mixture and baked to perfection. They’re a crowd-pleasing side that delivers a spicy, creamy kick alongside your BBQ spread.

Ingredients

• 12 jalapeños, halved lengthwise and seeds removed
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/4 cup cooked bacon, crumbled
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix cream cheese, cheddar cheese, bacon, garlic powder, salt, and pepper until well combined.
3. Fill each jalapeño half with the cheese mixture.
4. Place the stuffed jalapeños on the prepared baking sheet and bake for 15–20 minutes, or until the cheese is bubbly and the jalapeños are tender.
5. Serve warm and enjoy the spicy, cheesy goodness.

These jalapeño poppers bring a delightful balance of heat, creaminess, and crunch. They’re an irresistible addition to any keto-friendly BBQ feast.

Keto Garlic and Herb Cauliflower Rice

Light, fluffy, and full of flavor, this cauliflower rice is a versatile side dish that pairs wonderfully with BBQ meats. Enhanced with garlic and herbs, it’s a delicious and healthy alternative to carb-heavy sides like traditional rice or bread.

Ingredients

• 1 medium head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
• 2 tbsp olive oil or butter
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried parsley
• Salt and pepper to taste
• Juice of 1/2 lemon (optional)

Instructions

1. Heat olive oil or butter in a large skillet over medium heat.
2. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. Stir in the cauliflower rice, thyme, parsley, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender.
4. Remove from heat and drizzle with fresh lemon juice if desired. Serve hot.

This garlic and herb cauliflower rice is a flavorful, keto-friendly side that complements the smoky richness of BBQ dishes. It’s quick to prepare, making it an easy yet satisfying addition to your meal.

Keto Creamy Cucumber Dill Salad

This creamy cucumber dill salad is a light, refreshing side dish that’s perfect for summer BBQs. The crisp cucumbers and creamy dill dressing provide a cooling contrast to smoky grilled meats.

Ingredients

• 2 large cucumbers, thinly sliced
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a large bowl, combine sour cream, mayonnaise, dill, apple cider vinegar, garlic powder, salt, and pepper. Mix well to create the dressing.
2. Add the sliced cucumbers to the bowl and toss until evenly coated.
3. Chill in the refrigerator for at least 30 minutes before serving.

This creamy cucumber dill salad is simple yet packed with flavor. Its cool, tangy taste makes it the perfect companion to bold BBQ dishes, adding a refreshing element to your plate.

Keto Zucchini Fritters

These crispy, golden zucchini fritters are a satisfying low-carb side dish for any BBQ. They’re quick to prepare and offer a delicious way to enjoy summer’s freshest zucchini.

Ingredients

• 2 medium zucchinis, grated
• 1/2 tsp salt
• 1/4 cup almond flour
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 2 tbsp olive oil or avocado oil for frying

Instructions

1. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth.
2. In a bowl, combine the zucchini, almond flour, Parmesan cheese, egg, garlic powder, and black pepper. Mix until well combined.
3. Heat oil in a large skillet over medium heat. Scoop about 2 tablespoons of the zucchini mixture and flatten it into a patty.
4. Fry the fritters for 2–3 minutes per side, or until golden brown. Remove and place on a paper towel-lined plate.
5. Serve warm, optionally with a dollop of sour cream or ranch dressing.

These zucchini fritters are crispy on the outside and tender on the inside. Their savory flavor and satisfying texture make them a fantastic keto-friendly BBQ side.

Keto Bacon-Wrapped Asparagus Bundles

These bacon-wrapped asparagus bundles are the perfect mix of smoky and savory. With minimal prep and maximum flavor, they’re a crowd-pleasing side dish that’s sure to impress.

Ingredients

• 1 lb asparagus, trimmed
• 8 slices of bacon
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Divide the asparagus into bundles of 3–4 spears. Wrap each bundle with a slice of bacon, securing it with a toothpick if needed.
3. Place the bundles on the baking sheet and brush with olive oil. Sprinkle with garlic powder, smoked paprika, salt, and pepper.
4. Bake for 15–20 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve warm as a flavorful and elegant BBQ side.

These bacon-wrapped asparagus bundles are as delicious as they are visually appealing. The smoky bacon enhances the natural flavor of the asparagus, making them an irresistible addition to any keto BBQ spread.

Keto Loaded Cauliflower Casserole

This loaded cauliflower casserole is a creamy, cheesy dish packed with bacon, sour cream, and green onions. It’s a hearty, indulgent side dish that complements any BBQ spread without the carbs of traditional potato casseroles.

Ingredients

• 1 large head of cauliflower, cut into florets
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup cream cheese, softened
• 1/4 cup heavy cream
• 1/2 cup cooked bacon, crumbled
• 2 green onions, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Steam or boil the cauliflower florets until tender. Drain and pat dry.
3. In a large bowl, mix sour cream, cream cheese, heavy cream, garlic powder, salt, and pepper until smooth.
4. Fold in the cauliflower, half the cheddar cheese, half the bacon, and half the green onions.
5. Transfer the mixture to the baking dish and top with the remaining cheddar cheese and bacon.
6. Bake for 20–25 minutes, or until bubbly and golden brown.
7. Garnish with the remaining green onions before serving.

This casserole is rich, creamy, and packed with flavor. It’s a crowd-pleasing side dish that’s hearty enough to steal the spotlight at your next BBQ.

Keto Caprese Salad with Balsamic Glaze

This keto-friendly Caprese salad is a fresh, colorful dish made with juicy tomatoes, creamy mozzarella, and fragrant basil. A drizzle of sugar-free balsamic glaze ties everything together, making it a perfect low-carb BBQ side.

Ingredients

• 2 large heirloom tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp sugar-free balsamic glaze
• Salt and pepper to taste

Instructions

1. Arrange alternating slices of tomato and mozzarella on a serving platter.
2. Tuck basil leaves between the slices for added flavor and visual appeal.
3. Drizzle with olive oil and sugar-free balsamic glaze.
4. Sprinkle with salt and pepper to taste.
5. Serve immediately as a fresh, tangy side dish.

This Caprese salad is elegant, refreshing, and incredibly easy to prepare. It’s a light, keto-friendly addition that pairs beautifully with smoky BBQ dishes.

Keto Garlic-Parmesan Green Beans

These sautéed green beans are coated in a buttery garlic-Parmesan mixture, making them a flavorful and satisfying BBQ side. With their crisp texture and rich taste, they’re sure to be a hit.

Ingredients

• 1 lb fresh green beans, trimmed
• 2 tbsp butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Optional: 1 tbsp lemon juice for brightness

Instructions

1. Bring a pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until tender-crisp. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
3. Add the green beans to the skillet and toss to coat in the butter and garlic.
4. Sprinkle with Parmesan cheese, garlic powder, salt, and pepper. Toss well to combine.
5. Optionally, drizzle with lemon juice before serving for added freshness.

These garlic-Parmesan green beans are buttery, cheesy, and full of flavor. They’re a simple yet indulgent side dish that pairs perfectly with grilled meats and smoky BBQ sauces.

Keto Bacon and Brussels Sprouts Skillet

This savory skillet side dish combines crispy bacon and tender Brussels sprouts, creating a rich, smoky flavor that pairs beautifully with BBQ. It’s quick to prepare and full of nutrients.

Ingredients

• 1 lb Brussels sprouts, halved
• 4 slices bacon, diced
• 2 tbsp olive oil or bacon grease
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Heat a large skillet over medium heat and cook the diced bacon until crispy. Remove the bacon and set aside, leaving the grease in the skillet.
2. Add olive oil or extra bacon grease if needed, then toss in the Brussels sprouts, cut side down. Cook for 3–4 minutes without stirring to allow the sprouts to brown.
3. Stir in the minced garlic and season with salt and pepper. Cook for another 5–7 minutes, stirring occasionally, until the sprouts are tender and caramelized.
4. Return the crispy bacon to the skillet and toss to combine. Optionally, sprinkle with Parmesan cheese before serving.

This dish delivers a perfect balance of smoky, salty, and nutty flavors, making it an irresistible side for any BBQ feast.

Keto Avocado Deviled Eggs

These avocado deviled eggs are a creamy, flavorful twist on the classic recipe. They’re packed with healthy fats and have a zesty kick, making them a keto-friendly BBQ favorite.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 1 ripe avocado
• 1 tbsp lime juice
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika, plus extra for garnish
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
2. In a bowl, mash the yolks and avocado together until smooth.
3. Mix in lime juice, garlic powder, smoked paprika, salt, and pepper. Adjust seasoning to taste.
4. Spoon or pipe the mixture back into the egg whites.
5. Garnish with a sprinkle of smoked paprika and chopped cilantro, if desired.

These avocado deviled eggs are creamy, tangy, and full of flavor. They’re an easy, crowd-pleasing addition to your keto BBQ menu.

Keto Roasted Radishes with Garlic and Herbs

Roasted radishes are a surprising and delicious low-carb alternative to roasted potatoes. When cooked, radishes lose their sharp bite and develop a mild, buttery flavor that pairs well with garlic and herbs.

Ingredients

• 1 lb radishes, trimmed and halved
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme or rosemary
• Salt and pepper to taste
• Optional: grated Parmesan cheese for topping

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the radishes with olive oil, garlic, thyme, salt, and pepper.
3. Spread the radishes in a single layer on the baking sheet.
4. Roast for 20–25 minutes, stirring halfway through, until the radishes are golden and tender.
5. Optionally, sprinkle with Parmesan cheese during the last 5 minutes of roasting.

Roasted radishes are a unique and flavorful addition to any BBQ spread. Their mild flavor and tender texture make them a satisfying, keto-friendly side dish that’s sure to surprise and delight your guests.

Keto Cauliflower “Potato” Salad

This keto-friendly cauliflower salad is a clever and delicious take on traditional potato salad. It’s creamy, tangy, and loaded with flavor, making it an irresistible BBQ side.

Ingredients

• 1 large head of cauliflower, cut into small florets
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup chopped dill pickles
• 1/4 cup chopped celery
• 2 hard-boiled eggs, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 tsp paprika
• Salt and pepper to taste

Instructions

1. Steam or boil the cauliflower florets until fork-tender. Drain well and let cool.
2. In a large bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create the dressing.
3. Add the cooled cauliflower, dill pickles, celery, eggs, and parsley to the bowl. Toss gently to coat with the dressing.
4. Sprinkle with paprika for garnish. Chill for at least 1 hour before serving.

This creamy cauliflower salad delivers all the classic flavors of potato salad without the carbs. It’s the perfect addition to your keto BBQ lineup.

Keto Spinach and Artichoke Dip Stuffed Mushrooms

These stuffed mushrooms bring the creamy, cheesy goodness of spinach and artichoke dip into a bite-sized, keto-friendly BBQ side dish. They’re rich, savory, and perfect for sharing.

Ingredients

• 16 large button or cremini mushrooms, stems removed
• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, chopped
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Sauté spinach in a skillet over medium heat until wilted. Remove from heat and let cool.
3. In a bowl, mix cream cheese, Parmesan, mozzarella, artichokes, garlic, salt, and pepper. Stir in the cooled spinach.
4. Stuff each mushroom cap with the spinach and artichoke mixture.
5. Arrange the mushrooms on the baking sheet and bake for 15–20 minutes, or until the filling is bubbly and the mushrooms are tender.

These stuffed mushrooms are creamy, cheesy, and packed with flavor, making them an indulgent and satisfying keto BBQ side.

Keto Cheesy Jalapeño Cauliflower Breadsticks

These cheesy jalapeño cauliflower breadsticks are spicy, savory, and perfect for scooping up dips or enjoying on their own. They’re a low-carb alternative to traditional breadsticks that pair perfectly with BBQ.

Ingredients

• 1 medium head of cauliflower, riced (about 4 cups)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 jalapeño, finely chopped (seeds removed for less heat)
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Microwave the riced cauliflower for 5 minutes. Let it cool, then squeeze out excess moisture using a clean towel or cheesecloth.
3. In a bowl, combine the cauliflower, mozzarella, Parmesan, egg, jalapeño, garlic powder, oregano, salt, and pepper. Mix until well combined.
4. Spread the mixture into a rectangular shape on the prepared baking sheet.
5. Bake for 15 minutes, then remove and top with additional mozzarella cheese if desired. Bake for another 5 minutes, or until golden and firm.
6. Cut into sticks and serve warm.

These cauliflower breadsticks are cheesy, spicy, and incredibly flavorful. They’re a fun and versatile side dish that’s sure to be a hit at your next BBQ.

Note: More recipes are coming soon!