Ranch, Cheddar and Cauliflower Crackers
- Category: Appetizers, Side Dishes
- Servings: 2 dozen crackers
- Print Recipe
Counting carbs? Even if not, these crispy crackers with the subtle flavor of cauliflower are perfect to enjoy alongside soup or just as a snack. You might just get your picky little ones to eat a vegetable with these!
- 1 medium cauliflower
- 1 cup grated cheddar cheese
- ¾ cup grated parmesan cheese
- 1 tablespoon ranch dressing mix
- Pinch of crushed red pepper
- Salt-free “everything” seasoning, optional
Variations: Other cheeses that work well include mozzarella, pepper jack, Swiss and asiago.
Preheat oven to 400 degrees.
Break cauliflower into small pieces and steam in microwave about 5 minutes. Once tender, pulse in food processor to “rice” consistency. Spread between layers of paper towels and roll up to remove as much moisture as possible. (You will need about 2 cups of riced cauliflower.)
Once dried and cooled, combine with remaining ingredients except seasoning.
Place loose heaping tablespoons of mixture onto sprayed or parchment-lined baking pan about 1 inch apart. Don’t make piles too thick or your crackers will be chewy in the middle. Dust with seasoning if using. Bake about 6–7 minutes until a little brown around the edges. Remove to cooling rack.
Best if enjoyed soon after baking but will keep in refrigerator for several days in covered container.
More Appetizer Recipes
The devil's in the details — and the garnish!