I saw this recipe on Cold Storage's bi-monthly magazine couple of weeks ago. Yes, Cold Storage has their own magazine called Savour the Good Life. The recipe seems interesting and relatively easy to make, so I made a mental note to try it when the opportunity arises.
Last week, I happened to have some leftover fried rice from dinner which I intended to reheat for lunch the next day. I was searching for extra stuffs to make the fried rice more appetising when I saw that we have half a head of cauliflower left in the fridge. To put all of the cauliflower into the fried rice would be too much. So I chopped up the cauliflower, core and stem went into the fried rice and the rest went into making these interesting popcorn.
1 head cauliflower
1/4 cup olive oil
1 tsp salt
1. Preheat oven to 220 degree C
2. Cut out and discard cauliflower core and thick stem. Trim the rest into florets the size of golf balls.
3. In a bowl, add cauliflower, olive oil and salt. Toss thoroughly.
4. Spread cauliflower on baking sheet. Roast until florets become golden brown. Turn 3-4 times during roasting.
5. Serve immediately.
Few tips from my experience:
1. The original recipe calls for 1 tbsp of salt but I think they were on the salty side so I change it to 1 tsp here, but if you like salty popcorn, go ahead and add more salt.
2. DO watch out for the roasting. The original recipe states roast for an hour but mine was done at 30 mins and as you can see from the picture, certain parts were already slightly charred.
3. Make sure the florets are of similar sizes, some of my smaller florets were completely charred.
4. Lastly, if you have only half a head of cauliflower (like me), adjust the olive oil and salt accordingly :)
Writing this makes me salivate, I think I will be buying more cauliflowers soon. The article in the magazine says the cauliflower popcorn is addictive, I definitely agree.