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Purple Cauliflower Crackers Vegan Gluten Free

Turn your cauliflower into these crunchy, flavorful, nutrient-dense and gluten-free crackers! It's such a fun way to eat more veggies and it's super easy to make! You can even make these with your kids as a fun family activity.
I got this gorgeous purple cauliflower a while ago and wanted to make something that can really showcase its beauty! So I made not one but two recipes with it. The first was these pretty purple crackers!
Yes of course cauliflower crackers are "low carb" but that's not really the point for me. Purple cauliflower, like other colorful vegetables, contains antioxidants called anthocyanins, which are responsible for its vibrant hue. These antioxidants have been linked to various health benefits, including reducing inflammation, supporting heart health, and potentially reducing the risk of certain chronic diseases.
Additionally, purple cauliflower, like its white counterpart, is a good source of vitamins and fiber, making these crackers so much more nutritious than just plain white flour! They are also rich in omega 3 from all the seeds which also add more crunch!
You can eat these crackers straight up or with a nice little dip, I've tried them with hummus, garlic dip, and guacamole, all delicious! And of course, you don't have to use purple cauliflower, regular cauliflower works just fine as well.

INGREDIENTS:

1/2 large cauliflower, about 4 cups after processed
1 cup brown rice flour
2 tablespoon arrowroot powder or cornstarch
1 tablespoon ground flaxseed + 2 tablespoon warm water
1 tablespoon chia seed
1 teaspoon onion powder
1 tablespoon nutritional yeast
1 tablespoon olive oil

TO MAKE:

- Preheat the oven to 400°F;
- Coarsely chop the cauliflower and steam for 4-5 minutes until just tender, not mushy;
- If you're using purple cauliflower, they would turn kind of blue after steaming, squeeze on some lemon juice to bring them back to purple;
- Add to a food processor and pulse a few times until they're broken down into small pieces, but NOT blended;
- Mix the flaxseed and water water, leave it to thicken for 5 minutes;
- Pour the processed cauliflower into a nutmilk bag or cheese cloth, squeeze out as much water as possible;
- In a mixing bowl, add in cauliflower, rice flour, and all the rest of the ingredients, stir to combine then knead with your hands into a soft even dough;
- Line a baking tray with parchment paper, transfer the dough onto the tray, cover with another parchment paper and roll it out into one thin layer, about 1/4 inch thick;
- Cut into squares with a pastry cutter, you can customize the size and shape to your liking;
- Bake for 15 minutes, take them out, flip all the crackers, and bake for another 10 minutes;
- Watch and monitor closely as they bake, since we rolled it out so thin they can burn really quickly, add more time if they are not crispy enough and vice versa, experiment with your oven;
- Once they're done, take them out the oven and let them cool down completely before serving or storing, enjoy!


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