Cauliflower Popcorn

The easiest and most fun you can have with Vegetables!

Servings: 6

1 Head Cauliflower
4 Tablespoons Olive Oil
1 Teaspoon Sea Salt

  • Preheat oven to 425F.
  • 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.
  • 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.
  • Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.
Per Serving: 84 Calories; 9g Fat (94.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 2 Fat.
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