Cauliflower Chips Food

CAULIFLOWER CHIPS

Steps:

• Position racks in top and bottom third of oven; preheat to 375°F. (Alternatively, see Air-Fryer Version below.) Line 2 large rimmed baking sheets with parchment paper; coat with cooking spray.
• Place cauliflower in a large microwave-safe bowl. Microwave on High, uncovered and stirring halfway through, until tender, about 2 minutes. Place the cauliflower in a clean kitchen towel (or paper towels); squeeze out as much liquid as possible. Place the cauliflower in a medium bowl; add Parmesan, Italian seasoning, pepper and salt; stir until combined.
• Using a leveled tablespoon, portion mounds of cauliflower mixture 2 inches apart on the prepared baking sheets. Using a lightly greased bottom of a measuring cup or glass, press each portion into a circle about 1/8 inch thick.
• Bake both pans, rotating them halfway through, until the chips are golden brown and crisp, about 20 minutes. Transfer to a paper-towel-lined plate; let cool completely, about 20 minutes.

GARLIC AND HERB CAULIFLOWER CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.
• Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.
• Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.
• Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.
• Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.

CAULIFLOWER WITH CHEESE AND CHIPS

Steps:

• In a large saucepan, steam cauliflower flowerets until tender -- about 10 minutes. Drain.
• Place cooked flowerets in a lightly greased or sprayed 8" x 8" (or larger) glass casserole dish.
• In a medium saucepan over medium heat, melt butter. Add in milk. Whisk in flour. Stir in cheddar cheese, salt, garlic powder, white pepper, and paprika. Stir frequently until cheese is melted and smooth.
• Pour hot cheese mixture evenly over cauliflower in the baking dish.
• Evenly sprinkle finely crushed corn chips over top. (you can also mix the chips right in the cheese sauce if you want then "softer").
• Bake at 375 for 15-20 minutes or until sauce begins to bubble and cauliflower just slightly starts to brown.