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Cauliflower Crisps

These are inspired by a recent trip to the Truro Vineyard. Earlier this summer I was in cape cod for my sister-in-law's bachelorette. One day during it we took a limo, driven by her old horse ridding friend over to Truro to visit the winery. At the winery they provide wine & distillery tours, have wine tastings, a food truck and benches to enjoy the beautiful outdoors.

After attending a wine tour, we were hungryyy (food is always on my mind). Some of the girls went over to the food truck to get some snacks for us all to share. They got onion rings and cauliflower snacks. Everything was delicious!

The cauliflower was incredible and seemed simple, so I took a stab at making my own version. From what I could tell it was fried cauliflower with Parmesan cheese, capers, red pepper flakes and fresh parsley. My philosophy with cooking is to use what you have at home. To start, I knew I had purchased Frozen Grilled Cauliflower from Trader Joes so I started with those! Instead of frying, I knew I could bake or grill the cauliflower to make this healthier. Since they were already grilled, heating them in a pan worked well (I have also tried microwaving them which worked well too)! I wanted this to be a bit more filling, so I added in some mushrooms in as well. The capers seemed crispy, so I added those to the pan right before the vegetables were done. Once they were cooked I grated some fresh manchengo cheese over the vegetables and seasoned with salt, pepper and red chili flakes. Recipe with instructions below.

Cauliflower Crisps Snack Recipe


1 cup Trader Joe's Frozen Grilled Cauliflower*

1-2 tbsp Olive Oil

1/2 cup of Sliced Mushrooms

1/2 tsp of Capers

1 pinch of Red chili flakes

1 pinch of Salt

1 pinch of Pepper

Manchengo cheese to taste (or cheese of your choice)

Parsley to garnish


1. Follow package instructions to heat Trader Joe's Frozen Grilled Cauliflower (oven or microwave).

2. In a sauté pan on medium heat with 1-2 tablespoons of olive oil (enough to coat the pan) add sliced mushrooms, and capers.

3. Add in cooked cauliflower. Season with Red Pepper Chilli Flakes, Salt & Pepper. Sauté 3-5 minutes until golden.

4. Plate mixture from pan. Grate cheese over vegetables to finished plate.

To make it pretty - garnish with parsley!

*If you have fresh cauliflower - Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1-2 tablespoons olive oil; season with salt and black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes.


Comment below with any questions...

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