Cauliflower Crackers with Seed Blend, Walnuts and Oats


I woke up Friday morning and started feeling the urge to cook all weekend. Because of course I’m the most exciting person around. 😉 I bought a bunch of vegetables, including a gorgeous head of cauliflower, to cut and roast ‘cauliflower steaks.’
The question is, what’s a good way to use the lots of cauliflower that breaks apart while slicing? There’s plenty of options, as pulsed cauliflower is a great substitute for couscous or rice. There are also inspiring twists, like this ‘bun’ recipe from My New Roots:

Cauliflower Buns & Bagels

I’ve made them, and they hold together wonderfully. I was also in the mood to make a seed-based bread, like this one from Oh She Glows:

Super Power Chia Bread (gluten-free)

I started wondering if I could find a way to make a cauliflower-based cracker applying similar principles. Chia and flax are terrific binding alternatives to egg (although that would work nicely too) and the ingredients together blended well with the seasoning for a wonderful flavor. 

I have tried this with veggies, hummus,  and cheese, and of course on their own, and ended up freezing the rest to stop myself from eating them all today! 

Hope you enjoy!

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Cauliflower Crackers with Seed Blend, Walnuts and Oats

Copyright 2016 by Lauren Bradford (aka The Food Puzzler)

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Prep time: 10 minutes

Rest time: 10 minutes

Cook time: 20-25 minutes

Makes: 30 pieces

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INGREDIENTS:

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1 small or 1/2 head large cauliflower, cut into pieces
1/4 cup walnuts

2 tablespoon oats

1 tablespoon each garlic and chili powder 

1 teaspoon salt

1 tablespoon each chia, flax and hemp seeds (if preferred, 3 tablespoon one of the three)

4-5 shakes from Tabasco (optional)

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STEPS:

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1. Preheat your oven to 350 degrees. In a food processor, place the walnuts and a few pieces of cauliflower. Pulse until they’re the size of rice or couscous. Place in a large bowl and continue pulsing the cauliflower in small batches.

2. Once complete, add the remaining ingredients to the bowl and mix completely. 

3. Let rest for 10 minutes, then spread out to 1/4-inch thickness on a parchment-lined baking sheet.

4. Bake for 20-25 minutes, until the mixture is golden and springs very slightly to the touch. 

5. Cut into one inch-by-one inch pieces and let cool completely. 

6. Store in fridge for up to one week or the freezer for up to three months.

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