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.
Cauliflower Parmesan Crisps
Raise your hand if you’re addicted to cauliflower!
I have both my hands raised because I LOVE cauliflower. There is always a head of cauliflower in my fridge. If I don’t have anything prepared for myself for lunch, I quickly make some roasted cauliflower in the oven.
Roasted cauliflower if often my choice for a fast side dish or a quick lunch. It’s very easy to make and all I need is a head of cauliflower, olive oil, salt, pepper, and garlic powder.
I preheat the oven to 425, cut cauliflower florets off the stem, and mix it with some olive oil, salt, black pepper, and garlic powder. After that, I just spread it evenly in a rimmed baking sheet and bake for about 20-25 minutes.
No joke, it’s the simplest form of cooking cauliflower and the most delicious.
That is not the only way I use cauliflower, of course. I add it to stir fry, casseroles, make rice out of it, and even pizza crust.
Last time I was making cauliflower pizza, I got an idea for a snack made out of cauliflower and cheese. I wanted to make little bites of cauliflower that would be cheesy and crispy on the outside.
Starting out as if I was making cauliflower pizza crust, I made a few modifications to make these little cauliflower Parmesan crisps. They made a tasty snack and I bet kids will love these. My 1-year old sure did!
TIPS FOR MAKING THESE CAULIFLOWER PARMESAN CRISPS:
Use block Parmesan cheese and grate it freshly yourself. This will ensure that the cheese melts better. Don’t use dry grated Parmesan cheese because it will not melt. (Some grocery stores do have freshly grated Parmesan off the block in the deli section.)
Much like cauliflower pizza crust, make sure to squeeze all liquid out of the steamed, ground cauliflower.
To make cauliflower crisps the same size, I used a cookie scoop to measure the “dough.” I used #40 cookies scoop but you can choose to use a different one.
Once cauliflower crisps are baked, let them cool before taking them off or they might break.
When making the crisps, pat the “dough” down and fix the edges as you flatten it. The edges will crack as it spreads but they are easily fixed.
What is the best way to squeeze liquid from the cauliflower?
The best thing to use when you need to squeeze the liquid from cauliflower is cheese cloth. I like to fold cheese cloth in two (sometimes even more) to make finer mesh.
What if I don’t have a cheese cloth?
What you are looking for is fine mesh to squeeze out the liquid without squeezing part of cauliflower through the holes. There were a few times when I ran out of cheese cloth, then I used clean veggie saving bags. They are made from fine mash material and worked perfectly. So look around your kitchen, you might just have something you can use. Make sure it’s clean and it’s fine mesh material.
Can I prep them ahead of time?
Yes, you absolutely can.
You can prepare the cauliflower “dough” and refrigerate it in an air-tight container. (Up to step 5.)
You can prepare it the night before and bake the next day or prepare in the morning and bake in the afternoon or evening.
How can I reheat these crisps?
Just like so many other things, this snack is best eaten fresh from the oven but, it CAN be reheated.
The best way to reheat it is in the oven. Heat oven to 425 and pop them in on a baking sheet for just about a minute or two, until hot.
You can also reheat them in a dry cooking pan, on stove-top. Preheat a cooking pan over medium-high heat and re-heat the cauliflower crisps for about a minute on each side.
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Cauliflower Parmesan Crisps
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Elaine Williams says
I am crazy about cauliflower. Steamed and mashed! The ultimate comfort food!
lyuba says
Oh me too! I even snack on it raw but that does tend to tough on the stomach when raw.
Judith Ray says
Where’s best place to buy veggie mesh bags and cheese cloth? I live in a very rural area with a Piggly Wiggly & Dollar General stores. I shop online a lot!
lyuba says
HI Judith!
I’ve seen both, veggie mash bags and cheese cloth, at grocery stores. I’m sure WalMart would carry either or both. You can always call your store and ask to speak to a manager to check on the product availability before you make the drive 🙂
If you shop online, Amazon will have it for sure!
Cheesecloth: https://amzn.to/2TDO5sn
Mesh bags: https://amzn.to/2TDCJEM
Best of luck!!
Jakoba Wilbur says
try looking for a nut milk bag on amazon
Susan Russo says
Hi….I made these with parmesan…..didn’t get golden crispy. And they were crumbly.
lyuba says
HI Susan,
I’m sorry they didn’t get golden crispy. Did they get golden at all! I’m asking because it might be an oven or temperature problem. By crumbly, do you meat they fell apart easily? What kind of Parmesan did you use, was it grated or dry crumbled? Grated is best because it will still melt and help hold cauliflower together.
Susan Russo says
I used grated romano cheese. I thought maybe I should add an egg to hold it together. I ended up cooking them for about 40 minutes. I actually flipped them and sprayed them with some oil to see if they would brown, but they never browned, only on the edges a tiny bit. Weird. Yours looked so yummy and mine not so much.
lyuba says
Oh, it’s so hard to pinpoint what exactly went different without being there 🙂 I would not recommend adding an egg since you want them thin and you don’t want too much moisture.
I know it’s a silly question but you oven is working well, right? I’ve had that happen when an old oven didn’t keep temperature and didn’t cook uniformly.
Romano Cheese should be just fine wince it’s very close to consistency of Parmesan.
I really hope I could help more!
lyuba says
I will also work on the video for these crisps, that might help people out!
SHG says
Im making these right now. They’re baking and look really good. I wrung cauliflower out with a dish cloth, used Italian seasoning since i don’t have dried parsley, and pregrated parm since I didn’t have a block. I was eager to try them even without all the right ingredients. They smell amazing and pretty sure they’ll taste as good as they smell!!
lyuba says
I really hope you enjoyed them !! Thank you for coming to tell me 🙂
Barbara Stolzenfeld says
I love this recipe. Haven’t made yet cauliflower is expensive now. I read other people commence nd. The y could buy. Those flour towel all white. I use them on other things nd they sre great. I would two to three to wring them out. I hope this is alright if i said something. These towels are kinda cotton towels nd their great for this. If you don’t have cheese cloth. Im going to buy cheesecloth for sure. Thank you Barb
lyuba says
That’s a great idea! They are thin and easily washed. Thank you, Barbara!
Maria Sidorjak says
Absolutely amazing, thank you for the recipe, I made it with Pecorino Romano👌
lyuba says
I”m SO happy you liked them Maria! Thank you for telling me 🙂
Dolores Rush says
Cauliflower itself is boring trying this today. Read all the comments will be sure to get moisture out. I have what I call my food towels they are cotton dish towels that I use just for wringing moisture out of foods such as chopped spinach for various recipes. Use a clean dish towel (not terrycloth) wrap veggies up and wring out until all moisture is gone. You may need to scrape it off the towel but it works. I launder towel and always have one on hand just for this. I also use these towels for any food processing rather then paper towels.
lyuba says
Hi Dolores! A towel is a great idea. I also use vegetable mesh storage bags. They are fine mesh and perfect for substituting for cheese cloth. I hope you will like these cauliflower bites when you try them!
Naomi says
I have had success using a potato ricer to squeeze liquid out of several things: frozen spinach for one, and the cauli would work in it also. Might need to line the ricer with a layer of mesh of some kind to prevent cauli from squeezing through the holes. You can get good leverage on the ricer and doesn’t hurt your hands so much. Might be worth a try!
Marie Ryan says
In oven & steaming up the whole downstairs lolol. I obviously did NOT get all the moisture out!
I didn’t have cheesecloth, so I used multiple coffee filters. Still hoping they’re yummy.
My only advice w this recipe is state in bold letters the importance of removing ALL JUICES to the point of the cauliflower being powdery (which you may have mentioned) and I just didn’t realize the importance of that step:/
My 1st time doing this, but it wont be my last! Ty for sharing:)
lyuba says
If you don’t have cheese cloth, a vegetable mesh bag will do the trick. I’ve used a mesh bag in many occasions when I ran out of cheese cloth (it’s also easy to wash). I hope you will get better results next time and i hope you still like the taste as well 🙂
CAS says
This was the biggest waste of time & ingredients I’ve experienced in a very long time. Very disappointed….
Soggy & burned around the edges….. 😖
lyuba says
I’m sorry it didn’t turn out well for you!
kim reardon says
I am trying these tonight and hope wringing out all the water will help prevent mushy middle and burnt edges *fingers crossed*
Marie Ryan says
Sorry… replied to wrong person
Kim Meseck says
Since your crisps were were soggy, did you possibly not squeeze all the water out, CAS?
Marie Ryan says
That’s not very kind of you.
I might have same results, but if I do it’s because I didn’t get all the moisture out… my own fault but lesson learned. I’ll try again and make sure I wring the juices out till my hands hurt lol.
This is a great recipe…just have to know what you’re doing, and if you fail try again.
lyuba says
Hi Marie!
Besides the moisture, it could be the also how the actual patty was formed. If it thicker in a middle, then it won’t cook as evenly. And, if it’s very thin around the edges, then it will crisp too fast. It’s also not supposed to be like a Parmesan crisp, you know dry and crunchy, since it is a vegetable based 🙂
I really hope you will be happier with results next time!
Elaine Williams says
Agree. Unkind and uncalled for.
Marie Ryan says
That’s not very kind of you.
I might have same results, but if I do it’s because I didn’t get all the moisture out… my own fault but lesson learned. I’ll try again and make sure I wring the juices out till my hands hurt lol.
This is a great recipe…just have to know what you’re doing, and if you fail try again.
Christie says
Hello
Can you please tell me how many crisps you get in the 18 grams of carbohydrates? Can’t wait to try this. Thank you
lyuba says
Hi Christie!
This nutrition is calculated for 1 serving, which is 3 pieces. It’s also calculated for raw head of cauliflower. Cauliflower is then steamed, moisture squeezed out, and it’s pressed into the thin pieces 🙂
Tami Dorry says
Do you think I could roast the florets to cut down on the water retention?
lyuba says
Hi Tami!
When I roast cauliflower, it still retains a good amount of juice that is better squeezed out. Roasting it would add some more flavor but I’m sure you’ll still need to squeeze out some excess moisture.
Thank you!
Colleen says
I sauted in a pan on low a bag of already rice frozen cauliflower . Cook on low in a large skillet,turning frequently releasing the steam. You don’t want to brown it. Tales about 12mins. Let cool then add to cheese. Mix well until consistency of dough.
Colleen 🙂
Amy says
Do you have a recommended dipping sauce for the crisps? Thinking this would be a great app for my book club. Thanks!
lyuba says
Hi Amy!
Ranch is always a crowd pleaser, it’s easy, and goes great with cauliflower. You may need to double the recipe depending on how many people will be at the club. I hope everyone likes it!
Krish rajasekaran says
How far ahead can these be made. Can I make them 4 days ahead.
lyuba says
Hi Krish! I would prepare the cauliflower mixture ahead of time and keep it in an air-tight container. I’d make it 2-3 days ahead of time though. Check the moisture and you may need to squeeze some of it out through a cheese cloth before baking.