WHEAT THINS Roasted Cauliflower Crunch Snacks

WHEAT THINS Roasted Cauliflower Crunch Snacks

Prep time15 min
Total time45min
ServingsMakes 6 servings, 10 topped crackers (82 g) each.
  • 2 cups small fresh cauliflower florets
  • 2 Tbsp. coarsely chopped onions
  • 1 Tbsp. olive oil
  • 1 tsp. ground cumin
  • ½ clove garlic, sliced
  • ¼ cup plus 2 Tbsp. water, divided
  • ⅛ tsp. ground black pepper
  • ½ cup chopped roasted red peppers, divided
  • 60 Wheat Thins Multigrain Crackers
  • 2 mini English cucumbers, each cut into 30 slices
  • 1 Tbsp. chopped fresh chives
  • Heat oven to 425°F.
  • Toss cauliflower with onions, oil, cumin, garlic and 1/4 cup water in 9-inch square pan or pie plate sprayed with cooking spray.
  • Bake 30 min. or until cauliflower is tender and lightly browned. Remove from oven.
  • Add remaining water to cauliflower in pan; stir to loosen browned bits from bottom of pan. Spoon into blender.
  • Add black pepper and 1/4 cup red peppers; blend until smooth.
  • Top crackers with cucumbers and cauliflower mixture, adding about 3/4 tsp. cauliflower mixture to each cracker.
  • Top with remaining red peppers; sprinkle with chives.
Recipe Tips
  • Note
    If cauliflower mixture is too thick to easily spread onto the cucumbers, gradually add more water, 1 tsp. at a time, to cauliflower mixture in blender until cauliflower is of desired spreading consistency.
  • Special Extra
    Substitute fresh lemon juice for the 2 Tbsp. water added to the cooked cauliflower.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 5g 
   Saturated 0.5g 
Cholesterol 0mg 
Sodium 190mg 
Carbohydrate 16g 
   Dietary fiber 2g 
   Sugars 4g 
Protein 3g 
Calcium4 %DV
Iron6 %DV
Potassium4 %DV
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