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Gluten-Free Cauliflower and Herb Crackers
Original recipe: 20 servings · Prep: 15 min · Cook: 30 min · Total: 85 min
By Freeflourish Editorial TeamPublished Apr 7, 2026 | Updated Oct 17, 2026
American
85 mins
glutenfreegrainfreebakingfamilyfriendlyappetizereasy
Thin cauliflower and almond-flour crackers with parsley, rosemary and flaxseed. Squeeze the cooked cauliflower before rolling and allow the crackers to cool after baking. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 30 minutes; additional elapsed time 40 minutes; total about 85 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
30 min
Total
85 min
Servings
20
Difficulty
easy
Cuisine
American
Ingredients
Servings
20
- 1 medium head cauliflower (about 4 cups riced cauliflower)
- 1 cup almond flour (finely ground)
- 1 tablespoon ground flaxseed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, plus extra for brushing
- 1 teaspoon apple cider vinegar
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
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Rice the cauliflower by pulsing florets in a food processor until fine, about 30 seconds. Transfer to a microwave-safe bowl.
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Microwave the riced cauliflower for 5-6 minutes until soft, then let cool slightly.
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Place the warm cauliflower in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial to achieve crispy crackers.
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In a large bowl, combine the drained cauliflower, almond flour, ground flaxseed, parsley, rosemary, garlic powder, salt, and black pepper.
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Add olive oil and apple cider vinegar to the mixture and stir well to form a pliable, non-sticky dough.
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Place the dough between two sheets of parchment paper and roll out to about 1/8 inch (3 mm) thickness.
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Remove the top parchment and carefully transfer the rolled dough on the bottom parchment to the baking sheet.
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Use a pizza cutter or knife to score the dough into squares or your desired cracker shapes.
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Brush the surface lightly with olive oil.
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Bake for 18-20 minutes, until edges turn golden and the crackers are crisp.
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Allow the crackers to cool completely on the baking sheet to firm up before breaking into individual pieces.
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Refrigerate cooled crackers promptly in an airtight container and use within 3 days. Their texture may soften; reheat the portion needed until hot throughout.
Timing and preparation
Microwave the riced cauliflower for 5-6 minutes, let it cool enough to handle and squeeze it thoroughly before mixing. Baking takes 18-20 minutes; preparation and complete cooling add time. Use gluten-free labeled packaged ingredients.
Storage
Refrigerate cooled crackers promptly in an airtight container and use within 3 days. Their texture may soften; reheat the portion needed until hot throughout.
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