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
SPICY RANCH CAULIFLOWER CRACKERS
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
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 GRATIN RECIPE WITH BUTTERY RITZ TOPPING
Inspired by the classic British comfort food dish Cauliflower Cheese, this Cauliflower Gratin recipe features cauliflower in a rich, creamy savory cheese sauce with a buttery crunchy Ritz cracker topping.
Provided by Faith Gorsky
Categories Side Dish
Number Of Ingredients 16
Steps:
- Preheat the oven to 400F. Spray the inside of a 1.5-quart casserole dish with olive oil spray.
- Cook the cauliflower florets in boiling water for 3 minutes, and then drain well.
- Whisk together the cream cheese, milk, Frank's RedHot sauce, onion powder, garlic powder, salt, Worcestershire sauce, Dijon mustard, and black pepper in a medium saucepan over medium heat. Once the sauce is smooth, whisk in the shredded cheese a handful at a time until the sauce is smooth.
- Add the Ritz crackers to a zip-top plastic bag and crush. Add the thyme, black pepper, and butter, seal the bag, and shake it around to mix.
- Stir together the cauliflower and cheese sauce. Pour it into the prepared casserole dish. Sprinkle the cracker topping evenly on top.
- Bake until the casserole is bubbling outside and the topping is golden, about 15 minutes.
Nutrition Facts : Calories 259 kcal, Carbohydrate 12 g, Protein 11 g, Fat 19 g, SaturatedFat 11 g, TransFat 0.2 g, Cholesterol 54 mg, Sodium 492 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 6 g, ServingSize 1 serving
CAULIFLOWER CHEESE BALL
Cauliflower is the sneaky, healthy ingredient in this recipe. Sautéed with shallot and blended with cheese, your guests will never know that this classic cheeseball has been lightened. Is there anything cauliflower CAN'T become?
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 8 to 12 servings
Number Of Ingredients 10
Steps:
- In a large skillet, melt the butter over medium-high heat. Add the shallow and cook until soft, about 3 minutes. Add the cauliflower rice and cook until tender, about 4 minutes. Season with 1/2 teaspoon each salt and pepper.
- Transfer the cauliflower rice mixture to a bowl along with the cream cheese, cheddar, Parmesan and Worcestershire sauce. Beat with a mixer until smooth, then cover and chill until firm.
- Roll the cheese mixture into a ball, then roll in toasted almonds, pressing gently to coat. Serve with crudites and crackers.
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
JAMAICAN BEEF PATTIES
These are delicious curry-flavored beef pastries that can be found in Jamaica and other Caribbean islands. Try serving them with some Peas and Rice, or just have them as a snack.
Provided by JEFFOLEE
Categories Jamaican Recipes
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine flour, 1 1/2 teaspoons curry powder, and pinch of salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Set aside.
- Melt margarine in a skillet over medium heat. Saute onion until soft and translucent. Stir in ground beef. Season with 1 teaspoon curry powder, thyme, 1 teaspoon salt, and pepper. Cook until beef is evenly brown, stirring constantly. Stir in beef broth and bread crumbs. Simmer until liquid is absorbed. Remove from heat.
- Spoon equal amounts of filling into each pastry circle. Fold over and press edges together, making a half circle. Use a fork to press edges, and brush the top of each patty with beaten egg.
- Bake in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 371 calories, Carbohydrate 24.3 g, Cholesterol 57.2 mg, Fat 24.9 g, Fiber 1.3 g, Protein 11.9 g, SaturatedFat 7.6 g, Sodium 466.9 mg, Sugar 0.9 g
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!
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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HOMEMADE CAULIFLOWER CRACKERS RECIPE | VITACOST BLOG
From vitacost.com
Estimated Reading Time 2 mins
- In large mixing bowl, combine riced cauliflower, cassava flour, avocado oil, seeds and salt. Use hands to squeeze mixture into dough and roll into ball.
- Lay sheet of parchment paper on baking sheet. Place cauliflower dough in middle, then place another sheet of parchment on top. Press to flatten ball. Use rolling pin to roll out until thin, about ⅛-in. thick. Remove top parchment paper and use knife or pizza cutter to cut it into 1-in. squares. Separate them so there is a little space in between each one.
- Bake 10 minutes, then flip and bake on other side for 10 minutes. Remove from oven (turn oven off).
FIRECRACKER CAULIFLOWER - KIRBIE'S CRAVINGS
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Estimated Reading Time 4 mins
- Preheat oven to 375°F. Line a large (three-quarter) baking sheet with parchment paper. Spread out panko bread crumbs onto baking sheet in a very thin and even layer. You want all of the panko to bake evenly so you don't want your layer to be too thick. If your baking sheet is too small, you can use two baking sheets. Spray panko lightly and evenly with canola oil spray. Bake about 5 minutes until crumbs are a light golden brown. Allow crumbs to cool.
- Line a separate baking sheet with parchment paper. Take a cauliflower piece and coat it in whisked eggs, making sure to shake off any excess egg drippings before adding it to the panko bread crumbs (if the egg drippings get onto the panko, the panko will not stick to the ball). Place cauliflower onto sheet of panko crumbs. Dry your hands and scoop some panko over the cauliflower and press crumbs onto cauliflower. Remove cauliflower and place onto prepared baking sheet. Repeat with remaining cauliflower.
- Place cauliflower into oven and bake for about 15-20 minutes or until cauliflower are crispy and a dark golden brown.
- While cauliflower is cooking, make the sauce. Add sriracha, butter, brown sugar, vinegar and salt into a small saucepan and bring to a simmer. Stir and cook until everything is evenly mixed. Allow the sauce to simmer until it is slightly thickened and reduces by 1/3. Taste and adjust as needed. If you like things spicy, add in the pepper flakes. In a small bowl, dissolve cornstarch in water. Pour into the sauce and immediately stir so that the cornstarch does not clump up. Bring sauce to a simmer again and cook until sauce thickens again (the bubbles should appear thicker and slower to pop when the sauce thickens). Your sauce should still be a liquid, but it should be a thick liquid so that it will cling and coat the cauliflower.
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Estimated Reading Time 7 mins
- Place steamed cauliflower florets in a food processor and pulse a few times until it looks like fine crumbs. (Make sure there are no chunks left.)
- Transfer cauliflower crumbs in a doubled cheese cloth and squeeze out all the liquid. (You may have to let it cool a bit or it will be too hot for you to squeeze.)
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