Many of our community have expressed a desire to stay away from corn, either because of its high glycemic index, or increasingly, its lectin content. But what about our matinee favorite delight, pop-corn? Do we really need to deprive ourselves? Nope. Hello cauliflower! We are huge fans of this awkward cruciferous vegetable. And for those of you in the Paleo community, it works for you too.
Below is a recipe from our friend, AGEIST profile and super chef Bob Blumer.
Who woulda thunk that cauliflower could actually become addictive? But it’s true. With this dead-simple, high-temperature roasting process known as caramelization, basic off-the-rack cauliflower is miraculously transformed into sweet, lip-smackin’ candy bombs that the kids in your world—and even you—won’t be able to get enough of.
- 1 head cauliflower
- 4 tablespoons olive oil
- 1 tablespoon salt
- 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 cleanup). 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 3 or 4 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.
uncommon goods An empty movie theater popcorn container or aluminum Jiffy Pop package
level of difficulty The same as making real popcorn.
active prep 10 minutes inactive cooking time 1 hour
shortcuts Buy the precut cauliflower in the lazy boy section of the produce department.
advance work Raw cauliflower can be precut and refrigerated for up to 2 days in an airtight bag or a bowl of water. With minimal sacrifice, cauliflower can be cooked earlier in the day and reheated in a 450°F oven for 10 minutes.
Check out more of Bob’s recipes here.