Cottage Cheese Cauliflower Thins
These high-protein cauliflower thins are crisp on the edges, tender in the center, and easy to make! Made with cottage cheese, parmesan, and cauliflower rice, they’re the perfect low-carb bread swap or protein-packed snack.
Servings: 4 thins
Ingredients
- 1 cup riced cauliflower fresh or thawed from frozen
- 1 5 oz container whole milk cottage cheese
- 3 Tablespoons freshly grated Parmesan
- 1 large egg
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Steam or microwave cauliflower rice until tender (about 2–3 minutes). Pat dry with a paper towel to remove any excess liquid.
- In a bowl, combine cauliflower rice, cottage cheese, parmesan cheese, egg, garlic powder and salt.
- Spoon the mixture onto the baking sheet, flattening each portion into a thin round (about ¼-inch thick).
- Bake for 18–22 minutes, until golden around the edges and cooked in the middle.
- Let cool slightly, then use as a sandwich base or snack!
Notes
- Storage: Let your cauliflower thins cool completely, then store them in an airtight container in the fridge for up to 5 days. I like to reheat them in a toaster oven or skillet for a few minutes to bring back that crisp edge!
Nutrition
Serving: 2 thins | Calories: 161kcal | Carbohydrates: 8g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 125mg | Sodium: 1607mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g