Cauliflower popcorn isn’t as exciting as it sounds, but I think a fun name makes it more fun to eat, don’t you? Especially for kids. I didn’t make up the recipe title, though; that’s what it was called when I found it online.
We made this today for the first time, and since I had to leave just when everyone was having dinner, I asked them to set some aside for me. It was a good thing I did, because they gobbled all the rest of it up! And we used 6 small heads of cauliflower just for this one meal – now you know why I like buying food at great prices (if you remember, I spent .39 for head each last week) – with our family, we’d either have to eat a lot less or spend a lot more! My husband reminded me when I commented with surprise that it was all gone that our kids like veggies, and they usually finish off whatever I put out, which is good, so I’m not complaining!
Here’s the very easy recipe.
- 1 head of cauliflower, chopped into 1/2 inch pieces (about the size of popped popcorn)
- 4 T. olive oil
- 1 t. sea salt
Combine the olive oil and salt, then add the cauliflower pieces to the bowl you have the oil mix in, and toss thoroughly. Put it on a baking sheet and roast it at 425 degrees for an hour, turning 3 – 4 times while it cooks, until each piece is golden brown.
If you decide to double this recipe (or make even more than that!), you won’t need to use increase the amount of oil proportionately, because you’ll end up with most of it at the bottom of the pan if you do. I can’t give a definite rule for this, but I’d think that for the recipe we made tonight, about a third the amount of oil called for was necessary.