Cauliflower Popcorn aka Seriously Addictive Snack

Melissa King Recipes, Roasted Chickpeas, Nuts and Popcorn

Move over kale chips, I think I have found my next snack addition…

popcorn

Cauliflower Popcorn!  Let me start by saying I hate cauliflower.  It was just one of those bland vegetables that I pushed to the side of my plate.  Not anymore!  This stuff is seriously good and really does taste like crunchy popcorn!  Even your kids will try it.  My 3 year old thinks it is popcorn. 🙂  Here is how I made it.

Cauliflower Popcorn aka Seriously Addictive Snack

Cauliflower Popcorn aka Seriously Addictive Snack

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Prep Time 10 min Cook Time 45 min

Ingredients

  • 1 head cauliflower chopped
  • 2 T olive oil
  • 4 T white balsamic vinegar
  • salt to taste

Instructions

  1. Preheat oven to 425. 
  2. Spread chopped cauliflower onto a greased pan. 
  3. In a bowl, mix the oil, balsamic and salt. 
  4. With a brush, spread the oil mixture onto the cauliflower. 
  5. Roast in the oven for 45 minutes turning the pieces every 10-15 minutes until all sides are a golden like brown.  Enjoy!

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91 thoughts to “Cauliflower Popcorn aka Seriously Addictive Snack”

  1. Oh my god! I just made this for thanksgiving, felt like something different. I snuck a taste and honestly I'm sad I have to share it:) This is so delicious! Another winner!
    Reply
      1. And I usually skip cauliflower:) Thanks for all of the great recipes. Many will be part of our Thanksgiving dinner tonight. Happy Thanksgiving to you and your family!
        Reply
  2. Dear Melissa, I've been reading your blog after discovering you from a link on Endangered Species (chocolate) website. You all have certainly been through a lot but you have 2 beautiful daughters, a new life, better health and so much food knowledge. Thank you for sharing your story. RE: the cauliflower popcorn. When I roast veggies I drizzle them & the garlic with olive oil in a bowl so they are completely coated before I roast them. Could you do that instead of brushing the cauliflower? Also, I wonder if cutting it into smaller, more uniform pieces would give more crunch. I look forward to reading more of your recipes! Thank you, and God bless you all. Lisa in Indy
    Reply
  3. I love roasted cauliflower and usually just toss it with olive oil, salt and pepper before roasting at 400 for about 40 min. I will look for white basalmic at my Sprouts. Thanks for sharing!
    Reply
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  6. This is great and so easy. My toddler is addicted to crackers and I've been looking for some healthier snacks. I made this and she kept asking for more and we had eaten it all up. I will definitely make this again!
    Reply
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  9. I love the flavor the white balsamic gives the cauliflower, however, I cannot get it to get crispy. I could only leave it in the oven for about 30 min and it was just about burned. Should I put less oil/balsamic? Lower oven temp? Help!
    Reply
  10. I made this today with regular balsamic vinegar and I didn't let them get too crispy. I wanted this as a side dish instead of snack. It was delicious. Even hubby who is not too crazy about veggies really liked this. Will definitely make it again. yummm
    Reply
  11. Hi, couple questions. I was hoping on making this during the day tomorrow and then including it with our dinner... Should it be warmed up before serving or served as is? And would it be fine to just keep in a bowl between cooking and serving (about 2-3 hours)? Thank you! I'm excited to make it!
    Reply
    1. I think it should be warmed up before serving. I am not sure how long it will last outside the fridge. I never tried that, but if you do, let me know. I hope you enjoy the recipe!
      Reply
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  14. A person in the family can't have regular vinegars because of esophageal problems, but can have organic apple cider vinegar with the 'mother'. Do you think this will be ok or drastically change the recipe? Thank you.
    Reply
  15. Melissa, You should try adding a few sprinkles of sumac to cauliflower, as well. Here's a link on the spice. This article is focused on sumac berries, but you can also buy it ground. http://www.thekitchn.com/heres-why-you-should-have-sumac-in-your-spice-cabinet-ingredient-intelligence-67042
    Reply
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  18. I've read through all of the comments looking to see if my question has been asked and answered already. I don't see it. Is vinegar a requirement? My husband loathes vinegar. Could I not simply leave it out? Maybe melt some Parmesan over it fresh from the oven?
    Reply
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