Popcorn Cauliflower Recipes

Steps:

• Preheat oven to 425 degrees.
• Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
• In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
• Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
• (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).
• Serve immediately and enjoy!
• Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk olive oil and garlic salt together in a large bowl; add cauliflower and toss to coat completely. Spread cauliflower out onto a baking sheet.
• Bake in the preheated oven until golden and tender, 15 to 18 minutes.

Steps:

• Preheat oven to 450 degrees.
• Toss cauliflower with oil and spice mixture.
• Bake 30-35 minutes uncovered.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk sugar, salt, paprika, turmeric, onion powder, and garlic powder together in a bowl.
• Spread cauliflower onto the prepared baking sheet; spray liberally with cooking spray. Season cauliflower with spice mixture.
• Roast in the preheated oven until cauliflower is tender, 30 to 35 minutes.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes.
• Toss the roasted cauliflower with the chile-lime seasoning and transfer to a serving bowl.

Steps:

• Place pine nuts in a dry skillet and toast over medium-high heat, shaking pan frequently, until browned and fragrant, 3-5 minutes. Remove from hot pan and set aside to cool completely then coarsely chop.
• Bring a pot of salted water to boil. Add cauliflower and boil for 3 minutes.Drain and then transfer to a bowl of ice water to stop the cooking. Drain again and pat dry with paper towels.
• Combine 2 tablespoons butter and the olive oil in a large skillet and heat on medium high until butter is foaming. Add blanched cauliflower and season with salt, pepper and sugar. Cook without stirring for the first 3-5 minutes to allow cauliflower to caramelize on one side, then stir to turn cauliflower and continue cooking until uniformly caramelized, another 3-4 minutes. Transfer to a serving bowl.
• Pour Chardonnay into pan, turn heat to high and bring to a boil. Boil, scraping up browned bits from bottom of pan with a wooden spoon until liquid is reduced by half and slightly thickened. Remove pan from heat and swirl in butter. Pour sauce over cauliflower and stir to coat. Sprinkle with toasted pine nuts and serve immediately.

Steps:

• Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with garlic salt; toss to coat. Bake, uncovered, at 400° for 15-18 minutes or until tender, stirring once. Sprinkle with cheese.

Steps:

• Heat the oven to 450 degrees. On a sheet pan, toss the cauliflower with ⅓ cup olive oil, 1 tablespoon nutritional yeast and the red-pepper flakes. Season generously with salt and pepper, then toss well to evenly distribute. Spread in an even layer and roast for 20 minutes, until the cauliflower is crisp-tender and starting to brown at the edges.
• Meanwhile, in a small bowl, stir together the panko, remaining 3 tablespoons nutritional yeast and remaining tablespoon olive oil. Season with salt and pepper, and stir with a fork until evenly combined.
• When the 20 minutes are up, stir the cauliflower, spread it into an even layer and sprinkle with the panko mixture. Roast until the panko is toasted, 10 to 12 minutes.