This recipe idea from Michelle and Luca is a real winner—and not just with kids! You can vary the spices and toppings—nutritional cheese, powdered cheese, flavored salts, herbs, and a variety of pepper powders let you adapt the popcorn for any occasion.
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- One or more heads of cauliflower
- Olive oil
- Seasonings of choice (optional): nutritional cheese, powdered cheese, flavored salts, herbs, and a variety of pepper powders
- Preheat oven to 425.
- Place a sheet of parchment paper on a large rimmed baking sheet.
- Cut a head of cauliflower into popcorn-sized florets. Cut the stem into slightly smaller-sized bites.
- Lightly salt the cauliflower and toss well with a drizzle of olive oil (not too much or it will be soggy).
- Toss again with whatever spice or flavoring you like (I use Stonebridge pepper sprinkle—see note below).
- Spread out the popcorn on the baking sheet.
- Bake for 15 minutes and stir.
- Bake another 15 minutes until the cauliflower is nicely roasted.
Stonebridge Pepper Sprinkle
- We air dry a variety of spicy and smaller sweet red peppers like Jimmy Nardellos, Paprika, and Hungarian Hot Wax by placing them in a dry spot with good circulation and away from direct sun. They should not be touching each other. Keep an eye on them because sometimes the seed pods mold, but they dry better intact than seeded. When completely dry and brittle in a few weeks,remove the stem and seed pod and grind in a dedicated coffee grinder (meaning dedicated to spices only). Store in glass spice jars.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/