Grain-Free Cauliflower Crackers with Parmesan and Rosemary
 
Prep time
Cook time
Total time
 
Author:
Serves: 40 small crackers
Ingredients
  • 1 head cauliflower florets, about 1¼ pounds
  • 2 tablespoon fresh rosemary leaves
  • ¼ cup almond meal
  • ½ cup finely grated Parmesan cheese
  • 2 large eggs
  • 1 teaspoon sea salt
Instructions
  1. Cut a piece of parchment paper to fit a rectangular pizza stone. Place the stone in the oven and heat to 400 degrees.
  2. Pulse the cauliflower and rosemary leaves in the food processor until very fine like snow. Transfer to a microwave safe bowl and cook on high for 5 minutes. Dump the cooked cauliflower "snow" onto a clean kitchen towel, and when cool, squeeze out all of the moisture.
  3. Combine the dried out cauliflower with the almond meal, Parmesan, eggs, and salt and use a fork to stir until well mixed. Spray the parchment paper with cooking spray and pat the dough into a flat layer on the paper. Spray another piece of parchment paper, lay it on top, and gently roll the dough out to the edges in an tight, even layer so that the dough perfectly fits the pizza stone.
  4. Use a pizza peel to transfer the dough to the hot pizza stone and cook for 10 minutes. Remove from the oven and use a pizza cutter to cut into crackers, then bake for 10 more minutes. Turn off the oven and after 30 minutes flip the crackers over. Close oven again and leave crackers in the oven until morning to become fully crisp. Store in an airtight container.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2015/02/grain-free-cauliflower-crackers-with-parmesan-and-rosemary/