I tried these crackers when our friends came over for dinner. Im not the biggest fan of cauliflower, but i gave them a go, and guess what? They are delicious! Not only are they yummy, they are also grain free, nut free, vegetarian and an awesome way to get the kids to eat vegetables!
Ingredients:
1/2 Cauliflower
1 Large Egg
1 Cup Cheese, grated (I used cheddar)
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
2 Tablespoons Herb and Garlic Dip Mix (I used 'Your inspiration at home' as its what i have in my cupboard, but any herb seasoning will do)
Method:
Preheat oven to 220'c. Line a baking tray with baking paper.
Wash cauliflower and pat dry. Separate into florets.
Place cauliflower florets in food processor (I used my Thermocook) and pulse until ‘riced’.
Place cauliflower rice in a bowl, cover with a plate, and microwave on high for 4 minutes until steamed. Remove plate, spread in double chux cloth. Let it cool thoroughly, 10-15 minutes. Once cooled, gather up the cloth ends, twist to form a ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid. Add the cauliflower back to the bowl.
Add your spices and herbs to the dry cauliflower. Add the beaten egg and cheese. Mix well.
Now spread the ‘dough’ very thinly on your baking paper lined sheet.. The thinner the better.
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 large knife 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 60'c degrees and dehydrate for about 5-7 hours or until crisp.
Note: If you don't have a dehydrator, leave the crackers in low/cool oven overnight to dry out.
1/2 Cauliflower
1 Large Egg
1 Cup Cheese, grated (I used cheddar)
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
2 Tablespoons Herb and Garlic Dip Mix (I used 'Your inspiration at home' as its what i have in my cupboard, but any herb seasoning will do)
Method:
Preheat oven to 220'c. Line a baking tray with baking paper.
Wash cauliflower and pat dry. Separate into florets.
Place cauliflower florets in food processor (I used my Thermocook) and pulse until ‘riced’.
Place cauliflower rice in a bowl, cover with a plate, and microwave on high for 4 minutes until steamed. Remove plate, spread in double chux cloth. Let it cool thoroughly, 10-15 minutes. Once cooled, gather up the cloth ends, twist to form a ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid. Add the cauliflower back to the bowl.
Add your spices and herbs to the dry cauliflower. Add the beaten egg and cheese. Mix well.
Now spread the ‘dough’ very thinly on your baking paper lined sheet.. The thinner the better.
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 large knife 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 60'c degrees and dehydrate for about 5-7 hours or until crisp.
Note: If you don't have a dehydrator, leave the crackers in low/cool oven overnight to dry out.
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