It’s hard to believe that just one year ago I couldn’t stand cauliflower. In my mind it could only be bland, dull and steamed with carrots and broccoli. It just didn’t appeal to me.
I’ve grown a lot since then and now I really like cauliflower, not as much as broccoli, but it’s become an enjoyable and even versatile vegetable for me. My favorite ways of preparing are soup (Curried Cauliflower Coconut), pureed like mashed potatoes, and roasted.
This recipe for cauliflower poppers is a simple yet flavorful preparation that was sent to me by a Twitter friend and fellow foodie Aviva Goldfarb of The Six O’Clock Scramble. The recipe is a favorite of Aviva and her family, and now a favorite of mine, too. I followed her recipe for the most part, the only difference being that I added a little ground ginger to the spice mix just for a bit more flavor and slightly decreased the amount of chili powder because I’m sort of a wuss when it comes to spice.
Either way, the cauliflower poppers are delicious as a side dish or, as in my case, a meal in itself.
Here’s the recipe:
Cauliflower Poppers – adapted from Aviva Goldfarb, The Six O’Clock Scramble
1 head cauliflower, cored and cut into florets
1 tablespoon olive oil
1/2 teaspoon salt
1/4 to 1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
Preheat the oven to 400°F and coat a baking dish with nonstick or an olive oil spray.
Toss the cauliflower in a bowl with the olive oil and spices. Pour the cauliflower into the baking dish and roast uncovered until tender and lightly browned, about 25 minutes. Stir the cauliflower halfway through cooking.