Cauliflower Crackers

Posted 2015-06-10 by Annalisa Brown ⇒ follow

This cauliflower dough can be used to make biscuits, pizza bases and flat bread. It’s a great way of using leftover cauliflower other than in soups, gratin dishes, or as an accompaniment to other roasted vegetables. The cauliflower shines on its own, rather than being a secondary afterthought.

Fussy eaters will never know how much goodness resides in these little crackers.

Simply arrange on a platter and serve alongside some Chickpea Pate , homemade spicy salsa, or with some Cashew Nut Cheese and crudités.

A clever way of using left over cauliflower is to make a simple dough and create these crackers, which are full of flavour and goodness. Its a great way of showcasing cauliflower.

Preparation Time: 15-minutes
Cooking Time: 20-minutes
Makes: 12 Crackers

Ingredients
1 Cauliflower Head (3 Cups)
2 Eggs
2 Tablespoons Coconut Flour
1 Tablespoon Quinoa
½ Teaspoon Salt
½ Teaspoon Black Pepper
½ Teaspoon Basil
½ Teaspoon Oregano

Method

Break the cauliflower head and stalks into small pieces and place into a food processor.

Blend the uncooked cauliflower in the processor until smooth – it will resemble mashed potatoes.

Either microwave or steam the uncooked cauliflower for 5 minutes. I don’t have a microwave, so I placed the cauliflower in a small, heat-resistant bowl and placed this inside a saucepan containing a small amount of water (a similar set up to a bain marie).

Place the steamed cauliflower into a nut bug or piece of muslin cloth and squeeze the excess water from the cauliflower until no further liquid can be expressed. The cauliflower will resemble pasta dough.

Clockwise from top left process the raw cauliflower until it resembles mashed potato steam then squeeze the excess water from the cauliflower.

Combine the cauliflower, eggs, coconut flour, quinoa, salt, pepper, oregano and basil into a bowl and mix thoroughly into dough. If the mixture is too wet, add an additional tablespoon of coconut flour.

Combine the cauliflower with the eggs, coconut flour, quinoa and spices and mix into a firm dough.

Knead the dough for a couple of minutes to ensure it is lump free and pliable.

Pre-heat oven to 170°C.

Line a tray with baking paper and thinly spread the cauliflower dough. With a sharp knife, score the dough into squares.

Spread the cauliflower dough thinly over a tray lined with baking paper with a sharp knife score the dough then bake in a preheated oven for approximately 20 minutes.

Place the crackers in the oven to bake for approximately 15-20 minutes, or until the crackers are golden brown and firm to touch.

Remove from the oven and cool. Break the crackers along the scored seams and either serve immediately, or store in an airtight container.