Seriously I don’t know why I’ve missed out on this dish up until now. I’ve seen the idea pop up here and there on other Paleo blogs, but for some reason it didn’t really appeal to me.
But today, talking with my parents over Facetime, both of them told me about the “popcorn” cauliflower my sister-in-law had made the other day. When they rave, you know it’s good! 😉
So, I took the idea, added spices, and it was part of our lunch today! I also envision these as a great “tapa” or appetiser for parties (although you may want to hold off on the turmeric in that case, if you make it a finger food).
Give this a try… I think you’ll love it, even if you’re not a huge cauliflower fan. The texture is really nice and the flavours make the veggie less bland. But go ahead and experiment with other spices for other variations. (I can just imagine making them with cinnamon and cumin for a Moroccan touch…hmm…)
- 1 small head of cauliflower
- 1/3 cup melted lard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground mustard seeds
- 1/8 teaspoon chili (more or less to your taste, however)
- 1 teaspoon coarse sea salt
- Preheat oven to 200C (400F).
- Cut the cauliflower into small florets.
- Place on a cookie sheet with parchment paper.
- Drizzle with the melted lard to ensure all the pieces are coated.
- Mix the spices together and drizzle over the cauliflower, ensuring that the pieces are well coated.
- Bake for 20-25 minutes on the top rack.