Cauliflower Popcorn (Plain & Curried)
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Ingredients
1½ pounds cauliflower
3 TBSP olive oil
½ tsp salt
½ tsp black pepper
1 tsp Homemade Curry Powder (optional, curry version; see Related Recipes)
½ tsp ginger, peeled and grated fine (optional, curry version)
1-1½ tsp garlic cloves, peeled and minced fine (optional, curry version)
1 tsp dried parsley flakes (optional, curry version)
½ lemon, juiced (optional, curry version)
300 g cauliflower
3 TBSP (45 ml) olive oil
½ tsp (2.5 ml) salt
½ tsp (2.5 ml) black pepper
1 tsp (5 ml) Homemade Curry Powder (optional, curry version; see Related Recipes)
½ tsp (2.5 ml) ginger, peeled and grated fine (optional, curry version)
1-1½ tsp (5-7.5 ml) garlic cloves, peeled and minced fine (optional, curry version)
1 tsp (5 ml) dried parsley flakes (optional, curry version)
½ lemon, juiced (optional, curry version)
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Instructions
- Coarsely chop the cauliflower into bite-size florets.
- Put the cauliflower in a flat baking pan.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Optionally add in the curry version ingredients.
- Mix until cauliflower is coated well.
- Bake in the oven on 375°F (190°C or gas mark 5) for 30-45 minutes, or until cauliflower is brown/ golden on top and cooked through. You may flip florets during baking process to make sure all sides are cooked through.
Nutritional Info
Storage
Notes
While traveling around Rajasthan in our early 30's, we would roam around old forts, temples, and palaces that have withstood centuries of wear and tear. One of the highlights of this trip was stopping at our lodgings every evening and working with the local chefs there to modify their dishes to be SCD-safe so that we were well taken care of. The curried cauliflower version was invented during this time! - Raman & Nilou
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