I am a total appetizer, cheese and cracker kind of person, but as you can imagine, you can’t indulge in such things very often. So in my quest to find a truly health replacement for the cracker I came up these little beauties, Rosemary Cauliflower Cheese Crisps. Sort of reminiscent of the crispy edges to cauliflower pizza crust with a rosemary twist. Maybe not completely quilt free but I’m getting closer.
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My only complaint and I use that term loosely, is that they don’t stay crisp if you so happen to have any leftovers. Still delicious, but just a little softer. My solution is not to have any leftovers! So the next time you’re trying to think of a quick and easy appetizer, but one that will still impress your friends, I hope you try these Rosemary Cauliflower Cheese Crisps. I don’t think you’ll be disappointed.
- 1 cup cauliflower, minced
- 1 cup shredded Parmesan cheese
- 1 tbsp rosemary, minced
- 1 tsp garlic powder
- a pinch of salt and pepper
- Preheat oven to 450 degrees.
- In a food processor, mince/chop 1 small head of cauliflower. You'll definitely have more than 1 cup in the end, but save and make cauliflower "fried" rice or cauliflower soup with the leftovers.
- Combine cauliflower, cheese, rosemary, garlic powder and salt and pepper.
- Spread mixture evenly on a parchment lined cookie sheet in a thin layer. Shape into a rectangle, making sure there are no "holes".
- Bake for about 10-15 minutes or until the edges become brown. Remove from the oven. Using a pizza cutter, cut into small squares.
- Return to oven and broil for an additional 3 minutes to crisp up the top. Remove and serve immediately for the crispest texture. However, they are delicious no matter what!