Roasted Cauliflower Popcorn

• November 03, 2014  |
• by Kirstin Uhrenholdt

Roasted cauliflower popcorn is a much healthier snack for movie night, or served on the side of weekday roasted chicken.

Makes 4 servings
Prep time: 10 minutes
Total time: 40 minutes

You’ll Need:

1 large head cauliflower, cored and florets pulled apart into popcorn-size pieces
3 TBSP olive oil, plus more for the baking sheet
1 1/2 tsp salt

To make:

1. Preheat the oven to 450ºF with the rack in the middle. Grease a rimmed baking sheet with a thin coat of olive oil.

2. Toss the cauliflower with the olive oil and salt in a large bowl, making sure that every “kernel” is evenly coated. Taste the raw cauliflower. It’s already pretty good isn’t it?

3. Dump the cauliflower onto the baking sheet. Roast, shaking the pan every 10 minutes, until the “kernels” are evenly browned, about 30 minutes. Taste (the cook gets all the crispy golden bits) and season with more salt if you need to.

Play With It:

• Before roasting, add a little chopped rosemary or parsley, or toss with grated Parmesan cheese.

• After roasting, for an Asian flair, toss with fish sauce, garlic, mint, and lime juice.