Cauliflower crackers are a great and yummy crunchy alternative to rice or almond crackers. They are free of wheat, gluten and grains. Many of my clients have communicated their frustration when the necessity to be gluten free eliminated so many cracker options, but especially those who are sensitive to almonds and/or rice, it’s been a big deal. This recipe takes only a little time and is well worth the effort because these crackers are simply outstanding!
Ingredients:
- 1 head cauliflower
- 3 eggs
- 2 cups of cheese (mozzarella, pepper jack, cheddar parmesan, etc) of, if you are dairy free opt for goat’s cheese
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. paprika
- few grinds of black pepper
- 2 parchment-lined cookie sheets
Preheat oven to 425 degrees with racks in the middle of the oven. Wash cauliflower and pat dry. Separate into florets and place in a food processor and pulse until “riced” or until 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. 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. Unravel your cloth over a bowl to make sure all of the cauliflower snow makes it into the bowl.
Add your spices to the cauliflower, e.g. garlic powder, onion powder, and paprika – but you could use anything you like. Rosemary, parsley, fennel or red pepper would work too. You could also jazz it up with flavors like Moroccan, Southwestern, or Greek. Add the 3 beaten eggs and the 2 cups of cheese. Add pepper to taste. Salt is not necessary due to the salt in the cheese – mix well with your hands.
Spread the dough very thinly on your parchment-lined cookie sheets. The thinner the better – maybe 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 wheel. 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 and dehydrate for about 8 hours or until crisp.
After fully dry and cool, store in a ziploc bag with the top open to avoid moisture build-up.
Enjoy with spreads, dips, soups, or plain. They are super satisfying with a cup of soup…or whatever!
Photo credit: Charlieeats.com
