Friday, January 11, 2013

Cauliflower popcorn (Roasted Cauliflower)

Review by Rachael:

1 head cauliflower (or a bag of florets)
4 tbsp olive oil
1 tsp salt, to taste

Preheat oven to 425 degrees.  Trim the cauliflower, discarding the core and thick stems.  Cut into florets the size of ping pong balls.  In a large bowl combine the olive oil and salt, whisk, then add the cauliflower and toss thoroughly.  Line a baking sheet with parchment paper if you have it.  Spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most pieces are golden brown.  Serve immediately and enjoy. 

I only made 1/2 a head of cauliflower to make sure we liked it. Make sure you start with bigger pieces as suggested. The small ones burn.  Also make sure you stir it at least 4 times while baking. It tastes okay as is, reminds me of kale chips.  Next time I would add other seasonings so it had more flavor.

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