This recipe comes as a specific request from Ellen and I am excited to share it with you today: my mom’s Popcorn Cauliflower! The ingredients are insanely simple: cauliflower, sea salt, and olive oil. That’s it! This is all about the roasting, or as my mom calls it – caramelizing with salt.
Cauliflower is high in Vitamin C, helps fight inflammation, and improves digestion and detoxification. It’s a clean and inexpensive produce that’s an easy add into your weekly ritual and since it hangs on to seasoning so well, a little goes a long way. This recipe builds on the cauliflower’s simplicity and produces a really flavorful result.
Just break the cauliflower head into little florets, avoiding the stems, and toss in a bowl with a drizzle of olive oil and sea salt. That’s it!
What makes this recipe tasty is what happens in the oven: you first bring the oven up to 400 degrees and roast the cauliflower for 10 minutes, the you reduce to 250 degrees and let sit for 40 minutes to an hour, depending on how crispy you like your cauliflower. I mix the cauliflower every 10 minutes or so to get an even roast on all sides.
The final product are salty and delicious popcorn florets that we can’t help but to eat with our fingers straight off the pan. A ended up topping mine with a little Parmesan cheese and ate the whole cauliflower by myself for dinner! My mom also said she loves to slow roast okra and green beans like this as well, so if you give this method a try with another veggie, be sure to let us know!
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