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Cauliflower 'Popcorn'

Cauliflower 'Popcorn' 6.000

Deb Lindsey for The Washington Post

Dec 6, 2012

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
Ingredients
  • 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

Directions

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.

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Recipe Source

Adapted from a recipe by Casey Seidenberg, co-founder of Nourish Schools, a nutrition education company in the District.

Tested by Kendra Nichols.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/2-cup serving: 40


% Daily Values*

Total Fat: 3g 5%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 200mg 8%

Total Carbohydrates: 4g 1%

Dietary Fiber: 2g 8%

Sugar: 2g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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