Monday, May 24, 2010
Roasted cauliflower, a/k/a "cauliflower popcorn," is not an original idea of mine. I first discovered it at RecipeZaar here. And Julesong based hers on a recipe she found in a book. I made a couple of revisions to her recipe (less salt, more oil) and my family loves this dish. We eat it once a week or so. It's very kid friendly in that you can pick it up and eat it like popcorn, and it gets carmelized in the oven so it becomes sweet and crunchy. Here is how I make it:
Roasted Cauliflower Recipe
1 medium to large head of cauliflower
1/2 tsp salt
5 tbsp olive oil
Preheat oven to 400 degrees. Wash and dry a head of cauliflower. Cut the florets into bite-sized pieces. I usually will take a large floret and quarter it, a smaller floret and halve it, or the little ones I leave whole. Put all of the cut cauliflower into a medium sized mixing bowl.
When it is all cut up, sprinkle 1/2 tsp salt over it, and add a tablespoon of olive oil over each corner and one in the middle (5 total). Gently mix until all of the oil and salt is equally distributed over the cauliflower.
Spray a cookie sheet with non-stick cooking spray and pour the cauliflower onto the cookie sheet. Spread out the cauliflower over the entire sheet. Put it in the oven and set your timer for 15 minutes. After 15 minutes, remove the cookie sheet from the oven and use a spatula to turn all of the cauliflower pieces. Do this every 15 minutes for 1 hour total roasting time. The cauliflower will be browned and slightly crunchy when done. Serves 4 as a side dish.