INGREDIENTS

  • 150g cauliflower
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup extra virgin olive oil
  • 2 eggs, lightly beaten
  • 1 cup grated parmesan
  • 1 tablespoon finely chopped fresh rosemary
  • 1/4 cup potato flour
  • Dips, to serve
  • Assorted vegetables, to serve

METHOD

  • Step 1
    Roughly chop cauliflower florets and stem. Using a food processor, process for 30 seconds or until very finely chopped. Add salt. Process for a further 5 seconds to combine. Transfer to a fine sieve set over a bowl. Stand for 20 minutes.
  • Step 2
    Meanwhile, preheat oven to 160C/140C fan-forced. Line 2 large baking trays with baking paper.
  • Step 3
    Using the back of a spoon, press cauliflower to remove excess moisture. Blend baking powder with oil in a large bowl. Add the egg, parmesan, rosemary, flour and cauliflower. Mix well to combine. Spread 2 tablespoons of mixture onto 1 prepared tray to make a 7cm x 15cm rectangle. Repeat with remaining mixture to form 5 rectangles on each tray.
  • Step 4
    Bake for 45 minutes or until browned and crisp. Stand on trays for 2 minutes. Transfer crackers to a wire rack to cool completely. Cut roughly into pieces. Serve with dips and assorted vegetables.

 

 

 


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