This roasted cauliflower recipe is a delicious popcorn-like snack from our Fresh Start Autumn Cleanse. The cauliflower, coconut oil, and fresh garlic make it a healthy alternative to microwave popcorn and help cleanse your body of toxins.
It’s Friday night, and the kids are shoveling a bowl of butter-y popcorn into their mouths. You want to reach over and grab a handful, too. But before you do that… wait!
Ok… maybe still grab a small handful, but after you do that head into your kitchen and make this quick popcorn-like recipe out of cauliflower!
Let me explain.
How to make a roasted cauliflower recipe taste like popcorn
You may have heard of other roasted cauliflower recipes, but this one is unique because the goal is to make it taste and feel like popcorn. Crunchy, savory, and fun to eat!
This recipe can be enjoyed raw, but I prefer it roasted. When roasting, use coconut oil as it reacts better to high heat and will make your cauliflower extra crunchy! Dice up a head of cauliflower into small, popcorn-sized pieces, toss it in the coconut oil, and then here’s where the real magic happens:
You could just add a pinch of salt, toss it in the over to roast, and call it good. But let’s go the extra mile! What really brings out the flavor is the combination of nutritional yeast, garlic, and cumin. Nutritional yeast almost has a cheese-y taste that pairs perfectly with garlic and cumin. And of course, the sea salt brightens the flavor everything makes these popcorn bites extra addictive!
My final piece of advice? The darker you roast the cauliflower the better. It makes them taste better, sure, but more importantly it makes the bites extra crunchy which is one of the best parts of the popcorn experience!
This roasted cauliflower recipe is just one of many snacks inside our Fresh Start Autumn Cleanse. All of the recipes have ingredients that promote effective cleansing of toxins.Print
This recipe can be enjoyed raw or roasted. We’ve slightly changed the seasoning for each version. The raw uses olive oil, and the roasted calls for coconut oil as it’s a more stable oil at high heat. If you’re making the roasted option, the addition of a small clove of minced garlic in the seasoning is delicious! Feel free to double the recipe and keep left-overs in the fridge for later.
1 cup cauliflower florets, chopped into popcorn-sized pieces
2 teaspoons olive oil or coconut oil
Pinch of sea salt
Pinch of cumin
1 garlic clove (optional)
1/2 tablespoon nutritional yeast (optional)
- Place the cauliflower in a bowl.
- Add the oil and toss to combine.
- Add remaining ingredients and mix well.
- Preheat oven to 400° F (200° C). Grease or line 8 inch square baking dish with parchment (baking) paper.
- Place the cauliflower in a bowl and add oil. Toss to combine.
- Add the cayenne, sea salt, cumin, and nutritional yeast/garlic if using.
- Mix well. Transfer to the lined baking sheet.
- Roast for 25-30 minutes, turning cauliflower over halfway through baking time to encourage even browning. Remove from oven and let cool slightly before eating.
Cauliflower can be eaten raw or roasted.