Cauliflower Popcorn

Instructions

What To Do

1. Preheat oven to 425°F.

2. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly.

3. Spread cauliflower on a baking sheet (lined with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of each floret has become golden brown. (That's the caramelization process converting the dormant natural sugars into sweetness). The browner the florets, the sweeter they will taste. Turn 3 or 4 times during roasting.

4. Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.

 

Yield 4 servings

Uncommon goods An empty movie theater popcorn container or aluminum Jiffy Pop package

Level of difficulty The same as making real popcorn.

Active prep 10 minutes

Inactive cooking time 1 hour

Shortcuts Buy the precut cauliflower in the lazy boy section of the produce department.

Advance work Raw cauliflower can be precut and refrigerated for up to 2 days in an airtight bag or a bowl of water. With minimal sacrifice, cauliflower can be cooked earlier in the day and reheated in a 450°F oven for 10 minutes.

 

 

Ingredients
  • 1 head cauliflower
  • 4 tablespoons olive oil
  • 1 tablespoon salt

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