Recipe: Cauliflower “Popcorn” 

A few years ago, I came across a recipe that roasted cauliflower florets until they were crispy on the outside, and quickly became addicted.  This was originally intended as a side dish, but I’ve gone through a bowl of these “poppers” cold, as a snack, on many occasions since! 

1 full head cauliflower, washed and cut into bite-sized florets

2 T. extra-virgin olive oil

Sea salt, to taste

Sprinkle of curry powder or chili powder, if desired 

Preheat oven to 375F. Place the florets in a large bowl and drizzle with olive oil; sprinkle with the salt and spices, if using.  Toss with your hands until all the florets are evenly coated. 

Place the florets in a single layer on a rimmed baking sheet that has been well oiled or lined with parchment paper.  Bake about 25-35 minutes, stirring occasionally, until the florets are well-roasted, deep golden brown, and almost dry. 

Allow to cool and store in an airtight container in the refrigerator. Makes 4 servings.