Recipe: Cauliflower Popcorn
Because this versatile ingredient can be turned into just about anything these days
Cauliflower has been a trendy ingredient for a couple of years now, most likely because of its versatility. It can be riced, used as a couscous, and as chef Shahir showed us, it can even be turned into popcorn. Loaded with Vitamin C, this is a perfect game night snack that’s still satisfying and salty, without all the calories. You can also use colourful cauliflower to make it more fun — and entice kids into eating their veggies. Simply cut into popcorn-sized floret, spice it up with your favourite blend and roast at a high temperature for that crispy texture. And, 100g of cauliflower is only 25 calories — so snack away!
- ¼ cup extra virgin olive oil
- 4 tsp ground cumin
- 2 heads cauliflower, cored and cut into 1 ½'' florets
- Kosher salt and freshly ground black pepper, to taste
- Zest of 1 lemon
- ½ cup tahini
- 3 cloves garlic, rasped or smashed and minced into a paste
- Juice of 1 lemon
- ½ cup water
- Kosher salt to taste
Heat oven to 500F.
Toss together oil, cumin, cauliflower, and salt and pepper in a large bowl. Transfer to 2 large rimmed baking sheets; spread out evenly in a single layer. Rasp over lemon zest to cover evenly. Bake, rotating pans from top to bottom and front to back, until cauliflower is browned and tender, 20-25 minutes.
Meanwhile, combine tahini, garlic, lemon juice, and ½ cup water in a small bowl and mix until smooth.
Season with salt.
Serve cauliflower hot or at room temperature with tahini sauce.
Optional: Serve cauliflower mixed with freshly popped popcorn.