WHEAT THINS Roasted Cauliflower Crunch Snacks
Prep time15 min
Total time45min
ServingsMakes 6 servings, 10 topped crackers (82 g) each.
Ingredients
- 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
Preparation
- 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.
341607
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 120 |
| % Daily Value* | |
| Fat 5g | |
| Saturated 0.5g | |
| Carbohydrate 16g | |
| Fibre 2g | |
| Sugars 4g | |
| Protein 3g | |
| Fibre 2g | |
| Sugars 4g | |
| Protein 3g | |
| Cholesterol | 0 mg |
| Sodium | 190 mg |
| Potassium | 4 %DV |
| Calcium | 4 %DV |
| Iron | 6 %DV |
