Last updated February 1, 2019 by Lisa Richards, CNC

Sesame Cauliflower Rounds

Chicken liver pate with sesame rounds

The holiday season is over, and many of us have decided never to gorge on unhealthy crackers and biscuits again. Well, it doesn’t have to be that way!

If you make your own crackers at home they can be an incredibly healthy, nutritious snack. This is just one of many snack recipes that can satisfy your cravings without ruining your Candida diet.

These healthy cauliflower rounds incorporate sesame, chia and flax, in addition to a cauliflower base. Gluten-free, wheat-free, and packed full of nutritional goodness, they are the perfect way to snack with your friends and family. Personally, I love eating them with some chicken liver pâté.

They are a much healthier alternative to your regular, store-bought crackers, which are likely full of gluten, sugar, and other ingredients that can cause inflammation in the gut. These crackers are gut-healthy and a great addition to your healthy, balanced diet. Enjoy!

4.35 from 26 votes
Chicken liver pate with sesame rounds
Sesame Cauliflower Rounds
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 10 servings
Calories: 222 kcal
Author: Lisa Richards
  • 4 cups cauliflower flowerets, roughly chopped
  • ¼ cup golden flaxseed meal
  • 2 Tbsp. chia seeds
  • cup sesame seeds
  • 1 tsp. salt
  • 3 Tbsp. coconut oil, melted
  • cup water
  • 1 cup sesame seeds for topping
  1. Place cauliflower in a food processor and pulse until it resembles kernels of rice. Add golden flaxseed meal, chia seeds, sesame seeds, salt, melted coconut oil and water. Process until a dough is created (it should form a ball in the food processor). Chill dough until firm, 3 to 4 hours.
  2. Preheat oven to 300 degrees F (149 degrees C). Line a baking sheet with parchment paper.
  3. Roll rounded teaspoonfuls of dough into balls, then roll balls in sesame seeds. Place balls 3 inches apart on prepared baking sheet. Place a 4 inch square piece of parchment paper on top of a ball of dough, then flatten ball with a spatula, resulting in a 2 to 3 inch round. Repeat with remaining balls of dough on baking tray.
  4. Bake rounds for 30 minutes, flip with spatula and bake for another 30 minutes or until rounds are dry in center. Repeat process with remaining dough.
  5. Cool rounds completely before serving.

My Ultimate Candida Diet program includes more than 100 tasty recipes for every meal and every stage of the Candida diet. They are gluten-free, sugar-free, and absolutely delicious! Dr Wood and I have also included lots of valuable advice on how to beat Candida, and which foods to eat and avoid.

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  1. Jerry says:

    5 stars
    These sound and look delicious! I was wondering, if broccoli could be used instead of cauliflower? I have a friend that can’t eat cauliflower due to severe gout..Thanks…

    1. Lisa Richards says:

      Yes that might work, although the texture and coloring will obviously be different. You could certainly experiment with it 🙂

  2. Janice says:

    1. Recipe for liver pate?

    2. E-mailed about 20 grams of protein in GI SUstain by Metagenics – whether that was too much a day?
    Perhaps you did not receive that e-mail but with Candida wondered your take on that?

    Could you reply to both above when you are able?

    Thank you

    1. Lisa Richards says:

      Hi Janice, here’s the pate recipe: I haven’t heard of that particular protein powder, but in general there’s nothing wrong with eating plenty of protein 🙂

  3. Helle says:

    I would like to make them, but I am a little confused….Is the Cauliflower cooked/warm or not when you mix it ? sounds like it is not, but then I dont understand “Chill dough until firm, 3 to 4 hours.” if only hot thing added is a bit of coconut oil ? or how cold is chill?

    Hope you can help 🙂

    1. Lisa Richards says:

      No problem! You don’t need to cook or warm the cauliflower. The instruction to chill the dough is because the mixture contains water and coconut oil and so needs time to firm.

  4. Kari says:

    Hi, have you tried soaking the seeds and then dehydrating the crackers? Just curious. I’d like to try it but would be afraid that they’d be too moist to stay together. Thanks!

  5. Tarini says:

    Hello! These look absolutely delightful! Thank you so much for this recipe.
    I have two questions.
    First I wanted to know whether I could use something else as a substitute for Chia seeds as I do not have them at home. Any suggestions?
    Second, does the flaxseed meal consist of ground flaxseeds or whole flaxseeds? I have a box of fresh seeds. Does it matter whether I use them whole or should I ground them first?

    Thank you so much once again!

  6. Lillian Bridewell says:

    Hi Lisa, can I have cauliflower as it is not on the list of foods to eat.
    I started this diet a week ago and cannot believe how different I feel. I was beginning to think I was near the end of my life as I was so lethargic and had such bad reflux and itchy skin and overweight and nothing I did was working..Until I found this site through my Daughter-in-law being diagnosed with Fibromyalgia. I am going to order the book very soon . Thank you you are a life saver..Husband is a Type 2 Diabetic, can he do this as well??

    1. Lisa Richards says:

      Yes cauliflower is fine 🙂

  7. Emma says:

    5 stars
    These are amazing! So great to have a cracker that I can eat! Thanks for the recipe. 🙂

    1. Janice says:

      Emma you made these? did yours make a dough ball in the food processor? min just didn’t. wondering how yours turned out.

  8. Dawn says:

    What if you haven’t got golden flax seed meal? ?

  9. Leena says:

    I don’t have a food processor. How might I adapt this recipe?

  10. Cristina BE says:

    5 stars
    Hi Lisa, I made these today and they truly are delicious and satisfy my hunger for crackers. I made a bit over double the recipie. How long will these keep outside the fridge? Do they need to be refrigerated? Will they freeze without turning soggy?

  11. Thanks Lisa!! This looks great! How long will these keep for? and do they need to be refrigerated after cooking them? Thanks! p.s. I really appreciate your blog;)

    1. Lisa Richards says:

      Just keep them in a dry, airtight container and they should last quite a while. There’s no need to refrigerate them. Glad you like the blog 🙂

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