Ingredients

• cheese cloth
• 1 , 12 ounce
• 1 large egg
• 1 tablespoon dry ranch salad dressing mix
• 0.13 teaspoons cayenne pepper , or more to taste
• 1 cup shredded Parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and a strainer with cheesecloth; set aside.
2. 2 Place riced cauliflower in a microwave-safe bowl. Cover the bowl and heat in the microwave for 3 to 4 minutes. Transfer to the prepared strainer and allow to cool for 15 minutes. Gather the edges of the cheesecloth, twist, and squeeze moisture out of cooled cauliflower.
3. 3 Combine cauliflower, egg, ranch mix, and cayenne pepper in a large bowl; mix well. Stir in Parmesan cheese until incorporated.
4. 4 Use a small cookie scoop to portion cauliflower mixture onto the prepared cookie sheet. Flatten with a small rolling pin, a cup, or your hand to about 1/16-inch thickness. (The thinner the dough, the crispier the cracker.)
5. 5 Bake crackers in the preheated oven for 10 minutes. Flip, then continue baking for 10 more minutes. Cool crackers on a wire rack.

Nutrition per serving