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Popcorn cauliflower; eat it by the truck full.

January 21, 2010

Kudos to Michael for whipping this one up, it goes so well as a side to almost any meal. We have it with the shake-n-bake chicken nuggets, along with some corn (just to give colour). The cauliflower caramelizes, so they come out sweet and delicious.

And even though my picky kid still won’t try it…I’m willing to eat these bits of goodness each week until she does. Oh, the sacrifices we make…hah!

Here’s a link to the recipe:
http://www.foodnetwork.ca/recipes/Vegetables/recipe.html?dishID=7182

Ingredients
1 head cauliflower
1/4 cup olive oil
1 tsp salt (this used to read 1tbsp – but that was way too much)
1 popcorn container

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 (lined with parchment paper, if available, for easy clean-up). Roast for 1 hour, or until much of each 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 three or four 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.

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One Comment leave one →
  1. January 28, 2010 12:49 am

    Based on your feedback, I would strongly suggest reducing the amount of salt in this recipe (perhaps 1 tsp) and lowering your expectations: parents love it, kids are still skeptical. ;)But let's keep on trying…right?

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