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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper and a strainer with cheesecloth; set aside.
Place riced cauliflower in a microwave-safe bowl. Cover the bowl and heat in the microwave for 3 to 4 minutes. Transfer to the prepared strainer and allow to cool for 15 minutes. Gather the edges of the cheesecloth, twist, and squeeze moisture out of cooled cauliflower.
Combine cauliflower, egg, ranch mix, and cayenne pepper in a large bowl; mix well. Stir in Parmesan cheese until incorporated.
Use a small cookie scoop to portion cauliflower mixture onto the prepared cookie sheet. Flatten with a small rolling pin, a cup, or your hand to about 1/16-inch thickness. (The thinner the dough, the crispier the cracker.)
Bake crackers in the preheated oven for 10 minutes. Flip, then continue baking for 10 more minutes. Cool crackers on a wire rack.