Amazing cauliflower snack that kids and adult will love. These Cauliflower Parmesan Crisps are made with a few easy ingredients that many people will already have at home. All you need is a head of cauliflower, block of Parmesan cheese, dry parsley flakes, and some garlic powder.
Lift your hand in case you’re dependent on cauliflower!I have both my hands raised in light of the fact that I LOVE cauliflower. There is consistently a head of cauliflower in my ice chest. On the off chance that I don’t have anything arranged for myself for lunch, I rapidly make some simmered cauliflower in the oven.Roasted cauliflower if frequently my decision for a quick side dish or a fast lunch. It’s extremely simple to make and all I need is a head of cauliflower, olive oil, salt, pepper, and garlic powder.
I preheat the broiler to 425, cut cauliflower florets off the stem, and blend it in with some olive oil, salt, dark pepper, and garlic powder. From that point onward, I just spread it equitably in a rimmed heating sheet and prepare for around 20-25 minutes.No joke, it’s the easiest type of cooking cauliflower and the most delightful.
That isn’t the solitary way I use cauliflower, obviously. I add it to pan sear, goulashes, make rice out of it, and even pizza crust.Last time I was making cauliflower pizza, I got a thought for a tidbit made out of cauliflower and cheddar. I needed to make little chomps of cauliflower that would be messy and firm outwardly.
Beginning as though I was making cauliflower pizza covering, I made a couple of adjustments to make these little cauliflower Parmesan crisps. They made a delectable bite and I bet children will cherish these. My kid sure did!
Amazing cauliflower snack that kids and adult will love. All you need is a head of cauliflower, block of Parmesan cheese, dry parsley flakes, and some garlic powder.
- 3 lb head of cauliflower 1 average head of cauliflower
- 3/4 cup fresh grated Parmesan cheese
- 1 tsp garlic powder
- 1 tbsp dry parsley
- salt optional.
- Cut cauliflower florets off the stem.
- Steam cauliflower florets until tender. (10-15 minutes)
- 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.)
- Place cauliflower in a mixing bowl and add Parmesan cheese, dry parsley, and garlic powder. Mix well, until all evenly incorporated. (Taste to see if you want to add salt. Parmesan cheese is quite salty and you may feel like it’s enough salt.)
- Preheat the oven to 425 and line a large baking sheet with parchment paper.
- Use a cookie scoop to scoop out cauliflower “dough.” Press it into a ball with your hands and place it on the baking sheet. (I used #40 scoop.)
- Press down to flatten the “dough” into a thin disk, fixing the broken edges. The goal is for the disks to be only about 3 millimeters thin
- Repeat with all the “dough.” You will get about 12 pieces.
- Bake for 15-17 minutes, until deep golden brown.
- Let the cauliflower crisps cool before taking them off the baking sheet. Use a spatula to gently scoop them up.