The Goods

Recipe: Cauliflower Popcorn

Because this versatile ingredient can be turned into just about anything these days.

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

Dipping Sauce:

  • 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.


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