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Cauliflower Popcorn


Snack on something healthy

Yields 12 bites


You will need:

- 1 head cauliflower

- 4 tablespoons olive oil

- 1 tablespoon salt (or, for a salt-free alternative, Mrs. Dash table blend)


Directions:

Preheat oven to 425 F.

Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil and salt. Toss thoroughly.


Spread cauliflower on a baking sheet (line with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of the floret has become golden brown. (That’s the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn 3 or 4 times during roasting.

Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.


Note: Raw cauliflower can be precut and refrigerated for up to 2 days in an airtight bag or a bowl of water. With minimal sacrifice, cauliflower can be cooked earlier in the day and reheated in a 450 F oven for 10 minutes.


Healthy snacks are a great way to quell hunger pangs without feeling guilty. The following recipe for “Cauliflower Popcorn” from Bob Blumer’s “Surreal Gourmet Bites” (Chronicle Books) is a sweet-tasting alternative to unhealthy snacks.

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