Food Network celebrity chef Bob Blumer is known for playing with his food – and particularly for making one dish look like something completely different. (Think meatloaf “cupcakes” with mashed potato “frosting”.) Roasted cauliflower as popcorn is another delicious example. High heat transforms cauliflower florets into caramelized bites that are soft on the inside, crispy on the outside,and completely addicting.A creamy curried dip makes them even more snackable.
1 medium head cauliflower
3 tbsp (45 ml) canola or olive oil
salt to taste
Curried Mayo (not shown)
1/4 cup (60 ml) mayonnaise (regular or light)
2 tsp (10 ml) lemon juice
1/4–1/2 tsp (1–2 ml) curry paste or powder
Preheat the oven to 425°F.
Remove the core from the cauliflower and separate it into large florets. In a large bowl, toss the cauliflower with oil and sprinkle with salt.
Spread out in a single layer on a parchment-lined baking sheet and roast for 30-40 minutes, stirring occasionally, until the cauliflower is golden.
To make the curried mayo, stir together the mayonnaise, lemon juice and curry paste or powder until smooth.
Serve roasted cauliflower immediately, with curried mayo for dipping.
65 calories, 4.7 g fat (0.4 g saturated fat, 3 g monounsaturated fat, 1.3 g polyunsaturated fat), 0 mg cholesterol, 4.8 g carbohydrate, 1.8 g protein, 2 g fibre.
Small popcorn boxes are available at party supply stores and some dollar stores. Crumple up a ball of tin foil or paper towel to create a false bottom in your container, then top it with cauliflower “popcorn”.