A while back one of my swimming friends from high school pinned a recipe that looked like something we’d enjoy: cauliflower poppers. The author claimed they tasted like French fries.
Now, I didn’t think these tasted like fries, and dipping them in ketchup was less than ideal. But, they were a great side dish and super tasty!
Roasted Cauliflower Poppers – Adapted from Delighted Momma
- 1 head cauliflower
- Olive Oil
- Sea Salt
- Optional: pepper, garlic powder
Begin by washing the head of cauliflower and trimming any spots that look smashed or slightly browned.
Chop up the head of cauliflower into bite-sized pieces. The smaller the pieces, the faster they will cook!
Take a large cookie sheet – preferably one with edges like a jelly roll pan, or a half-sheet cake pan. Either use a baking mat or parchment paper on the bottom of the tray.
Arrange the pieces of cauliflower on a large cookie sheet.
Then, spray the tray with a light mist of olive oil. Alternatively, you can toss the cauliflower in olive oil in a bowl before arranging it on the cookie sheet.
Season with sea salt, and if desired, pepper and garlic powder.
Roast the tray of cauliflower for about 1 hour at a temperature between 425 and 450.
Every 15-20 minutes, carefully remove the tray from the oven and give the cauliflower pieces a stir. You may find you need to spray the cauliflower with olive oil once again and season it with salt and pepper when you stir it. Do so as necessary.
Continue cooking until the cauliflower is lightly browned and crunchy. The browner they are – the more crunch and better texture they will have to enjoy! Just be sure not to burn them!
Enjoy! They are great as a side dish, or an afternoon snack.
Recipe notes: These are best the day you make them. They reheat well, keeping good flavor, but they loose their crunch.