Cauliflower Poppers!

Okay, so this isn’t the newest street drug or a New Year’s Eve noisemaker.  This is my new favorite snack!

I love cauliflower in almost any form. It’s one of the few veggies I love both cooked and raw.  I have never, however thought about eating it for a snack, like potato chips.  I have now!

I got the original recipe from VegWeb.com, but I tweaked it a little.  Here’s how you can make your own!

Cauliflower Poppers

1 large head cauliflower, broken into florets
juice of 1 lime
3 cloves garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon tahini
2 tablespoons nutritional yeast

Clean the cauliflower, and break it into bite sized pieces.  In my family, some of us like it less cooked, some like it more, so if you leave some in bigger chunks, they’ll stay more firm.  I like it best almost burnt, so I get the tiny pieces.

Measure all of the ingredients into a gallon sized zipper type bag.  Moosh them around to mix them well.  If you don’t like nutritional yeast, you could try just adding extra tahini.  I’m not a huge fan of nooch, but in this recipe it works. Give it a try!

Now comes the fun part.  Dump all of the cauliflower into the zipper bag. Shake. Massage.  Work the sauce into all the little spaces in the cauliflower.  Keep working until most of the sauce has been worked off the side of the bag.

Please note that I’m actually doubling the recipe here, so yes, there are TWO heads of cauliflower in my bag.  Also note the joy on the face of the child, who made a deal with the Mom to pose for the picture if he wasn’t forced to eat it.

Now pour the coated cauliflower into a large pan or cake pain that you’ve greased or sprayed.  Bake at 400 degrees for 20 minutes to half an hour, stir well, then return to the oven for another 15-20 minutes, or til fork tender.

Voila! Salt to taste and enjoy!

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