These cauliflower crisps are so versatile, you can use them for pizzas, tortillas, wraps, chips or dip them into whatever sauce you like.
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NUTRITIONAL VALUE: PER 2 CRISPS
Net Carbs: 5.50
Total Carbs: 22
Fiber Grams: 5.25
Fat Grams: 6.50
Protein Grams: 11.75
Calories: 138.25
INGREDIENTS:
1 large cauliflower head, cut into pieces
3/4 cup parmesan cheese, grated
2 tsp sea salt
2 tsp black pepper
1 – 1/2 tsp garlic powder
2 tsp Braggs herbs
DIRECTIONS:
Preheat oven to 475 degrees.
In a large pot add water and place cauliflower pieces into the pot.
Boil until tender, about 5-10 minutes. Drain in a colander.
In a medium sized bowl add a piece of cheesecloth over the top of the bowl, pour the cauliflower pieces into the cheesecloth, and squeeze all of the water out of the cauliflower.
After you have squeezed all of the water out of the cauliflower, discard the water out of the bowl.
Add the dry cauliflower back into the bowl along with all of the other ingredients, except the olive oil spray.
Add a piece of parchment paper to a big baking sheet and spray with oilive oil spray.
Make 8 balls and place them onto the parchment paper, then smash down the cauliflower balls to paper thin, so when they cook they are crispy.
Bale for 15 minutes or until they are crispy, be careful not to burn them.
