Ranch, Cheddar and Cauliflower Crackers
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.