Best Cauliflower Crackers Recipes

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SPICY RANCH CAULIFLOWER CRACKERS



Spicy Ranch Cauliflower Crackers image

A spicy keto cracker made with cauliflower instead of flour! The perfect low-carb cracker. Store in an airtight container.

Provided by My Hot Southern Mess

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 1h10m

Yield 18

Number Of Ingredients 6

1 (12 ounce) package frozen riced cauliflower
cheese cloth
1 egg
1 tablespoon dry ranch salad dressing mix
⅛ teaspoon cayenne pepper, or more to taste
1 cup shredded Parmesan cheese

Steps:

  • Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
  • Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.
  • Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

Nutrition Facts : Calories 28.6 calories, Carbohydrate 1.3 g, Cholesterol 14.2 mg, Fat 1.5 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 103.5 mg, Sugar 0.1 g

CAULIFLOWER CRACKERS



Cauliflower Crackers image

Make and share this Cauliflower Crackers recipe from Food.com.

Provided by Chef Mullin

Categories     Breads

Time 10h15m

Yield 4 ounces, 4 serving(s)

Number Of Ingredients 7

1 head cauliflower
3 eggs
2 cups cheddar cheese or 2 cups parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper

Steps:

  • Place cauliflower florets in food processor and pulse until 'riced' or it looks like cauliflower snow.
  • Place cauliflower rice/snow in a bowl, cover with a plate, and microwave on high for 5-7 minutes until thoroughly steamed. Remove plate, spread in double-cheesecloth or flour sack-lined colander (spreading it out helps it to cool faster). Let it cool thoroughly, 10-15 minutes. Do other things during this time-like think about all the fantastic things you're going to put on your crackers!
  • Once thoroughly cooled, gather up the cloth ends, twist to form a cauliflower ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid (5-6 good squeezes). Unravel your cloth over a bowl to make sure all of the cauliflower snow makes it into the bowl.
  • Add your spices to the dry cauliflower rice/snow/pulp. I chose to use garlic powder, onion powder, and paprika but the sky is really the limit. Rosemary, parsley, fennel, or red pepper would work. Trying out some spice mixes would be great too-like Moroccan, Southwestern, or Greek. Mmmmmm-Greek spices and Tzatziki sauce for the dip-yes, please!
  • cauliflower crackersat.
  • Add the 3 beaten eggs and the 2 cups of your choice of cheese (firmer cheeses like cheddar, shredded mozzarella, Parmesan, etc. work best). Add pepper to taste. Salt is not necessary due to the salt in the cheese. Mix well-I won't lie, hands work best for this!
  • cauliflower cracker.
  • Now spread the 'dough' very thinly on your parchment-lined cookie sheets. The thinner the better-mine was probably between 1/8 and 1/4 inch thick.
  • cauliflower cracker.
  • Bake until beginning to brown on edges, about 10-12 minutes. Cut your sheet of cauliflower crackers-to-be into cracker-sized strips using a pizza cutter (you can also make round flats of dough and then cut into triangles for pita-type chips). Flip the strips and cook another 5-10 minutes until the underside begins to brown. Remove from oven.
  • After cooling enough to handle, transfer to a dehydrator set to 135 degrees (fruit/vegetable setting) and dehydrate for about 8 hours or until crisp. Other recipes indicated you may let the chips sit in a cool oven overnight instead of using a dehydrator, but I have not tried that method (I will next time and post an update).
  • cauliflower crackerscauliflower cracker.
  • After fully dry and cool, store in a ziploc bag with the top open (to avoid moisture build-up). Better yet, try using silica gel desiccant packs to keep the moisture off. They work wonders for dehydrated foods stored in containers.
  • Enjoy with spreads, dips, soups, or plain! They're super satisfying with a big ol' cup of Creamy Turnip Soup (recipe here) laced with a bit of walnut oil. Seriously. I had 2 bowls just so I could keep dipping the crackers into it!
  • cauliflower crackers.

Nutrition Facts : Calories 264.5, Fat 16.6, SaturatedFat 8.6, Cholesterol 183.7, Sodium 449.6, Carbohydrate 10.2, Fiber 3.3, Sugar 3.6, Protein 20.2

CAULIFLOWER CRACKERS: RECIPE - (2.5/5)



Cauliflower Crackers: Recipe - (2.5/5) image

Provided by á-174188

Number Of Ingredients 8

1 head cauliflower
3 eggs
2 cups of cheese (mozzarella, jack, cheddar, parm, or the like)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp paprika
few grinds of black pepper
2 parchment-lined cookie sheets

Steps:

  • Preheat oven to 425 degrees with racks in middle of oven. Wash cauliflower and pat dry. Separate into florets. Place cauliflower florets in food processor and pulse until 'riced' or it looks like cauliflower snow. Place cauliflower rice/snow in a bowl, cover with a plate, and microwave on high for 5-7 minutes until thoroughly steamed. Remove plate, spread in double-cheesecloth or flour sack-lined colander (spreading it out helps it to cool faster). Let it cool thoroughly, 10-15 minutes. Do other things during this time-like think about all the fantastic things you're going to put on your crackers!! Once thoroughly cooled, gather up the cloth ends, twist to form a cauliflower ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid (5-6 good squeezes). Unravel your cloth over a bowl to make sure all of the cauliflower snow makes it into the bowl. Add your spices to the dry cauliflower rice/snow/pulp. I chose to use garlic powder, onion powder, and paprika but the sky is really the limit. Rosemary, parsley, fennel, or red pepper would work. Trying out some spice mixes would be great too-like Moroccan, Southwestern, or Greek. Mmmmmm-Greek spices and Tzatziki sauce for the dip-yes, please! Add the 3 beaten eggs and the 2 cups of your choice of cheese (firmer cheeses like cheddar, shredded mozzarella, Parmesan, etc. work best). Add pepper to taste. Salt is not necessary due to the salt in the cheese. Mix well-I won't lie, hands work best for this! Now spread the 'dough' very thinly on your parchment-lined cookie sheets. The thinner the better-mine was probably between 1/8 and 1/4 inch thick. Bake until beginning to brown on edges, about 10-12 minutes. Cut your sheet of cauliflower crackers-to-be into cracker-sized strips using a pizza cutter (you can also make round flats of dough and then cut into triangles for pita-type chips). Flip the strips and cook another 5-10 minutes until the underside begins to brown. Remove from oven. After cooling enough to handle, transfer to a dehydrator set to 135 degrees (fruit/vegetable setting) and dehydrate for about 8 hours or until crisp. Other recipes indicated you may let the chips sit in a cool oven overnight instead of using a dehydrator, but I have not tried that method (I will next time and post an update). After fully dry and cool, store in a ziploc bag with the top open (to avoid moisture build-up). Better yet, try using silica gel desiccant packs to keep the moisture off. They work wonders for dehydrated foods stored in containers. Enjoy with spreads, dips, soups, or plain! They're super satisfying with a big ol' cup of Creamy Turnip Soup (recipe here) laced with a bit of walnut oil. Seriously. I had 2 bowls just so I could keep dipping the crackers into it!

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