On large sheet of waxed paper or aluminum foil, toss breadcrumbs with flaxseed meal and sesame seeds.
In large bowl, stir together mozzarella, cauliflower purée and cornstarch until well combined. Shape into eight 2 x 1/2 inch logs. Gently roll in breadcrumbs, then wrap in aluminum foil or waxed paper and freeze for 20 minutes.
Coat a large nonstick skillet with cooking spray and set over medium-high heat. When pan is hot, add oil. Arrange mozzarella sticks in pan in a single layer, being careful not to crowd them. Cook 3 to 4 minutes, turning occasionally, until crumb coating begins to brown. Sprinkle with salt and serve warm. Makes 8 mozzarella sticks.