Step 1

Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats and spray with cooking spray.

Step 2

Microwave the cauliflower in a microwave-safe bowl on high, stopping and stirring halfway through, until tender, about 2 minutes; let cool for 5 minutes.

Step 3

Put the cauliflower in a clean towel and squeeze out any liquid. Transfer to a medium bowl and add the Parmesan, Italian seasoning, garlic powder and a pinch of salt. Stir to combine.

Step 4

Scoop heaping-tablespoon mounds of the mixture onto the prepared baking sheets, spacing them about 2 inches apart (10 to 12 to a sheet). Shape and flatten the mounds into small discs, about 2 1/2-inches wide.

Step 5

Bake until the edges of the crisps are deep golden brown, about 14 minutes. Let cool on the pan for 5 minutes before serving; the crisps will firm up as they cool.