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
Karen Bavin says
Love that you number your steps. Makes following directions so much easier. These are going to be a HUGE hit in my house.
lyuba says
I’m so happy to hear that! Thank you, Karen!!
Paramita Jaswal says
Can these crisps be made with any other cheese?
lyuba says
Hi Paramita! If you were to substitute cheese, I’d go with another hard cheese to it doesn’t add too much moisture. Maybe Asiago or Pecorino.
Lydia says
I would love to try these, they look so good. I make cauliflower pizza all the time. Just a clarification though, will this recipe only make 12 crisps? I feel like it should make more.
lyuba says
Hi Lydia!
It does make 12 crisps that are about 3.5-4 inches in diameter. I used an average size head of cauliflower. You can always double the recipe for a bigger family 🙂
DonnaT says
So, it’s 162 calories per crisp..right? I wonder where the 6 gm of sugar comes from, do you know? These just look so good, I know I’m gonna have to go for it.
lyuba says
Hi Donna!
It looks like the head of cauliflower has 26 grams of sugar in it. That’s according to this recipe program that calculates the nutritional facts. I looks like amounts of sugar range from size to cooked vs raw. But it’s all from cauliflower.
Lynn Davis says
what recipe program do you have that calculates the nutritional data in a recipe please?
lyuba says
Lynne,
I use the program that is in the WP Recipe Maker program that I use for the recipe cards on the site. I’ve checked cauliflower nutrition with the google calculator one as well (It came out the same). I definitely put in the oz because the amount of sugar and carbs do vary according to size. I’ve read that cooking it also changes nutritional information and also how you cook it. I would imaging that some of the sugar is also drained off with the liquid when the steamed cauliflower is squeezed out. But there is not way to check exactly.
Theresa says
It’s 162 cal “per serving”. The entire recipe makes 4 servings/12 crisps, so 162 cal for three crisps.
Elaine Williams says
I have the same question . What is a serving size?
Terri says
Can you use the frozen already diced cauliflower instead of fresh?
lyuba says
Hi Terri!
I don’t see why not 🙂 Just thaw it in the fridge and you should be good.
Karen sederquist says
Thank you for the cauliflower park crisps, can hardly wait to make them! Love your recipes. I needed some help with recipes to enjoy some snacks as well for new ideas. Please keep them coming!!!
lyuba says
I hope you like them, Karen! I can hardly keep my hands off them 🙂
Thank you!!
Karen sederquist says
Parm! Crisps
Maria says
Hello there! These look delicious! Was woudering if these can be made with vegan cheese
lyuba says
Hi Maria!
I’m not very familiar with vegan cheese. The reason I use Parmesan cheese is because it does have a melting point but is doesn’t add much moisture to the crisps while they are baking. So if you will try vegan cheese, see if there are harder ones. You will still be able to enjoy this snack but they may not retain shape as well and might just have different texture.
Sorry I wasn’t too much help!
Ana says
Hello, do you think this recipe would work with dry curd cottage cheese? They look fantastic!
PamelaB says
I can see these adding that extra touch to a salad or bowl of soup! Love it!
Thanks for the idea of using cauliflower to make a Parmesan crisp more nutritious.
Pamela
lyuba says
Oh yes, it would be great with soup! I will try in next time 😉
Thank you!
Marjorie V Weir says
I’m thinking (have not done it, but have with yogurt) you could toss the riced cauliflower in a strainer overnight so the excess liquid drips through. Thanks for all the great recipe ideas!
lyuba says
(I’m sorry, answered wrong comment before.)
That’s a great idea. Plus it will take care of prep time ahead so it can be quickly made the next day. Thank you, Marjorie!
Cindy says
Will this recipe work with frozen riced cauliflower?????
Cathy Worley says
Thanks for all of the special recipes that I would have never thought of Love the healthier alternatives !!!
lyuba says
Thank you, Cathy!
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.
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!
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 🙂
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 🙂
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.
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 🙂
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!
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 🙂