LOW CARB CAULIFLOWER CRACKERS
Low Carb Cauliflower Crackers Recipe - This amazing gluten free, grain free, paleo, vegan cracker recipe will fit into any diet! So tasty, you won't even miss the grains!
Provided by Sommer Collier
Categories Snack
Time 1h
Number Of Ingredients 9
Steps:
- Wash, clean, and cut the cauliflower into chunks, Place in a steamer basket in a large pot with 1-2 inches of water. Cover with a lid, bring the ,water to a boil and steam for 3-5 minutes.
- Cool the cauliflower, then chop in a food processor to small even pieces. Place the cauliflower in a cheese cloth or flour sack towel and squeeze out most of the liquid.
- Heat the oven to 400 degrees F. Place all ingredients in a bowl and mix well. Let it sit for 10 minutes. Roll out the mixture between 2 sheets of parchment paper, to 1/8 - 1/4inch thick, forming it into a large rectangle.
- Remove the top sheet of parchment. Bake for 15-20 minutes until lightly browned, cover with another baking sheet and flip the pan over. Bake for 15-20 minutes. Turn off the oven.
- Cut into crackers with a knife or pizza cutter. Place the crackers back in the oven, and allow them to slowly cool and dry until the oven is just barely warm and the chips are crisp, 1-2 hours.
Nutrition Facts : ServingSize 5 crackers, Calories 85 kcal, Carbohydrate 9 g, Protein 4 g, Fat 4 g, Sodium 423 mg, Fiber 5 g, Sugar 2 g
BAKED CAULIFLOWER CRACKERS | CHIPS - VEGAN AND GLUTEN FREE
Crisp and crunchy baked cauliflower crackers / chips (dairy free, gluten free, egg free, vegan). A healthy and simple to make cauliflower snack that can be converted into paleo low carb keto cauliflower crackers easily. Enjoy these gluten free vegan cauliflower crackers / chips with spreads, dips, soups, or plain.
Provided by HealthyTasteOfLife
Categories Snack
Time 1h
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 400°F/200°C.
Nutrition Facts : ServingSize 1 cracker, Calories 21.3 kcal, Carbohydrate 3.5 g, Protein 0.8 g, Fat 0.4 g, Sodium 5.5 mg, Fiber 0.5 g, Sugar 0.2 g, UnsaturatedFat 0.2 g
SARAH'S EVERYTHING CAULIPOWER CRACKERS
These crackers come together with less than 5 ingredients and are tasty as can be. You wouldn't know they're even cauliflower because they have so much flavor! The combinations are endless!
Provided by thedailygourmet
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 22m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with aluminum foil, and place a cooling rack on top.
- Brush both sides of the pizza crust with olive oil and place on top of the cooling rack. Sprinkle with Parmesan cheese and everything bagel seasoning.
- Bake in the preheated oven until golden brown, about 17 minutes. Cut into bite-sized pieces.
Nutrition Facts : Calories 93.2 calories, Carbohydrate 10.4 g, Cholesterol 7.5 mg, Fat 4.7 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 101 mg, Sugar 0.4 g
CAULIFLOWER CRACKERS
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
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
CHEESY CAULIFLOWER CASSEROLE
This casserole has NO cream of anything kind of soup. It still is probably loaded with fat but could be lightened by using low-fat or no-fat products (I have not done this). I like it because it is quick and easy and only has 6 ingredients...plus my boys will eat it.
Provided by mary winecoff
Categories Cauliflower
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven's broiler.
- Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
- Place steamed cauliflower into a 9 x 13 inch casserole dish.
- In a small saucepan, combine milk and mayonnaise with whisk.
- Bring mixture to a boil; boil for 1 minute.
- Remove the pan from heat and stir in cheese until melted.
- Pour over cauliflower.
- Crumble cracker mixture over cauliflower.
- Broil until golden brown.
CAULIFLOWER CRACKERS: RECIPE - (2.5/5)
Provided by á-174188
Number Of Ingredients 8
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!
CAULIFLOWER AU GRATIN
A very simple recipe for cauliflower that everyone always loves (even those who say they 'hate' cauliflower change their minds after trying this).
Provided by evelynathens
Categories Cauliflower
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly butter a 13 X 9" pyrex baking dish and put in cauliflower.
- Season lightly with white pepper and sprinkle all the cheeses over.
- Beat the eggs into the half and half (you can also use 1 1/2 cups milk, 2 eggs and 1 tblsp cornflour as a sub). Pour over cauliflower-cheese mixture and top with buttered breadcrumbs.
- Bake in a 375F oven until lightly golden-brown.
- Allow to cool slightly before serving.
- This is also super good at room temperature or cold.
- (Try it for breakfast!) Reheats well, so can be made in advance- just pour a couple of tablespoonfuls of cream (or milk) over for moisture.
SALTINE CRACKER CAULIFLOWER CASSEROLE
Make and share this Saltine Cracker Cauliflower Casserole recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Steam or boil cauliflower and 1/4 cup onions until tender.
- Drain and place in a 13x9-inch casserole dish.
- Mix grated cheese with remaining onion.
- Add soup mixed with milk.
- Pour this mixture over cauliflower.
- Roll crackers and mix with melted butter.
- Sprinkle on top of a casserole.
- Bake at 350°F for 25 to 30 minutes.
Nutrition Facts : Calories 151.6, Fat 9.7, SaturatedFat 4.7, Cholesterol 18, Sodium 493, Carbohydrate 12.8, Fiber 2.3, Sugar 3.3, Protein 5
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