Instead of fixing a bowl of buttery popcorn, try this veggie snack. It's good as is, or you can sprinkle it with a mixture of cinnamon, paprika and turmeric -- or to make it more kid-friendly, with just cinnamon.
Servings: 6 cups
- 1 medium head cauliflower, broken into bite-size pieces, washed and thoroughly dried (2 pounds)
- 2 tablespoons olive oil or melted coconut oil
- 1 teaspoon sea salt, plus more to taste
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
Place the cauliflower pieces in a large bowl and toss with the oil, making sure each piece is coated. Sprinkle with the salt.
Spread the cauliflower in a single layer on the prepared baking sheet. Bake for about 20 minutes or until the cauliflower is golden brown. Taste, and add salt as needed.
Adapted from a recipe by Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.
Tested by Kendra Nichols.
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