• Preheat your oven to 400°F.
• If you use frozen, riced cauliflower, thaw it in the microwave until it is no longer frozen. It doesn’t need to be cooked, just thawed.
• Using a cheesecloth, squeeze as much water out of the cauliflower as possible. If you don’t have a cheesecloth use a thin kitchen towel or paper towels. This step is crucial, get as much water out as you can.
• In a large bowl, mix together the cauliflower, 2 beaten eggs, ¼ cup parmesan cheese, ¼ cup mozzarella and provolone cheese mix, and 1 Tbsp Italian seasoning.
• Line a sheet pan with parchment paper and spray with oil. Press the cauliflower mix onto the pan with your hands until it is about ¼ of an inch thick. Bake for 15 minutes.
• Remove from the oven and add 1 cup of mozzarella and provolone cheese mix and ½ cup shredded parmesan cheese to the top.
• Bake for an additional 5-10 minutes until the cheese has browned.
• Cut into 1 inch thick slices. It will make around 16 cheese sticks.
• Serve with a side of marinara sauce. You can make this fresh if you please, but canned is just fine.

Storage

• Keep in the refrigerator for up to 3-4 days. I wouldn't reccommend freezing these.