I love recipes that use just a handful of ingredients and still turn out really good. These gluten free cheesy cauliflower crisps are exactly that kind of recipe.
You basically take cauliflower, add some cheddar cheese and a few seasonings, shape them, and bake. The result is a crispy, cheesy little snack that disappears fast.
What I like about this recipe is how flexible it is. You can have them as a side with lunch or dinner, or just snack on them whenever. They work well either way.
They’re also naturally gluten free since there’s no flour or gluten-containing ingredients involved at all. If you’re on a gluten free diet or cooking for someone who is, this is a great option to have in your back pocket.
The whole thing comes together quickly too. From start to finish, it won’t take you long at all.
Why You’ll Love This Recipe
Low Carb Friendly – Since cauliflower replaces any kind of flour or bread base, these crisps are naturally much lower in carbs than traditional cheesy crackers or snacks. They’re a great option if you’re watching your carb intake.
Perfect for Snacking or Dipping – These crisps are sturdy enough to scoop up salsa, guacamole, or your favorite dip. They make a fantastic gluten free alternative to crackers or tortilla chips at any gathering.
Satisfies That Cheesy Crunch Craving – When you’re gluten free, finding something crispy and cheesy that isn’t a bag of chips can be tough. These cauliflower crisps give you that golden, crunchy, melty cheese experience you’ve been missing.
A Sneaky Way to Eat More Veggies – The base of these crisps is an entire head of cauliflower, but you’d never guess it from the taste. The cheddar cheese and garlic do such a great job that even picky eaters will happily munch on these without complaining about vegetables.
Ingredients
- 1 head Cauliflower (riced)
- 1 cup Grated Cheddar Cheese
- 1 large Egg
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
How to Make
Step 1
Preheat oven to 375F and line a baking sheet with parchment paper.
Step 2
Place the riced cauliflower in a microwave safe bowl and steam it for 4 minutes. Let it cool, then squeeze out all excess moisture using a clean kitchen towel.
Step 3
In a bowl, combine the dry cauliflower, grated cheddar cheese, egg, garlic powder, and salt, mixing until a dough forms.
Step 4
Scoop small spoonfuls of the mixture onto the baking sheet and flatten them out into thin circles.
Step 5
Bake for 15 to 18 minutes until the edges are crispy and deeply browned.
Step 6
Remove from the oven and let the crisps cool on a wire rack to crisp up fully before serving.
Helpful Tips
Squeeze Out Every Drop of Moisture
This is the single most important step in the whole recipe. If your cauliflower is still wet, the mixture won’t hold together and your crisps will turn out soggy instead of crispy.
After you microwave the riced cauliflower, let it cool down enough so you can handle it. Then place it in a clean kitchen towel, wrap it up, and squeeze as hard as you can over the sink. You’ll be surprised how much water comes out.
Keep squeezing until barely any liquid drips out. It should feel almost dry and crumbly when you unwrap it. If you skip this or rush through it, the crisps just won’t work.
How to Rice the Cauliflower
If you don’t have a bag of pre-riced cauliflower, you can make it yourself really easily. Just cut the head into florets, toss them into a food processor, and pulse a few times until it looks like small rice-sized pieces.
Don’t over-process it or you’ll end up with cauliflower mush. You want small, even pieces so everything cooks and holds together the same way.
If you don’t have a food processor, you can use the fine side of a box grater. It takes a bit more effort but works just as well.
Make Them Thin
When you flatten the spoonfuls of mixture onto the baking sheet, make them as thin as you can without them falling apart. Think about the thickness of a cracker. The thinner they are, the crispier they get.
If you leave them too thick in the middle, the edges will burn before the center has a chance to crisp up. You’ll end up with something that’s crunchy on the outside but soft and mushy inside.
Use the back of a spoon or your fingers to press each one down evenly. Try to keep them all roughly the same thickness so they bake at the same rate.
You Might Also Like
- Gluten Free Buffalo Cauliflower Bites
- Gluten Free Cheesy Garlic Bread
- Gluten Free Crispy Onion Rings
- Gluten Free Crunchy Cheese Crisps
- Gluten Free Fried Mozzarella Sticks
Frequently Asked Questions
How do I rice the cauliflower for this recipe?
The easiest way is to cut the cauliflower into florets and pulse them in a food processor until they look like tiny grains of rice. Don’t over-process or you’ll end up with a mushy paste.
If you don’t have a food processor, you can use the fine side of a box grater. It takes a bit more effort, but it works just as well and gives you nice, even pieces.
Gluten Free Cheesy Cauliflower Crisps
Ingredients
- 1 head Cauliflower (riced)
- 1 cup Grated Cheddar Cheese
- 1 large Egg
- 1/2 tsp Garlic Powder
- 1/4 tsp Salt
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- Place the riced cauliflower in a microwave safe bowl and steam it for 4 minutes. Let it cool, then squeeze out all excess moisture using a clean kitchen towel.
- In a bowl, combine the dry cauliflower, grated cheddar cheese, egg, garlic powder, and salt, mixing until a dough forms.
- Scoop small spoonfuls of the mixture onto the baking sheet and flatten them out into thin circles.
- Bake for 15 to 18 minutes until the edges are crispy and deeply browned.
- Remove from the oven and let the crisps cool on a wire rack to crisp up fully before serving.