Roasted Cauliflower Popcorn

Roasted cauliflower popcorn is a fun way to make kids eat veggies. Cauliflower florets are coated in Parmesan, breadcrumbs mix that is seasoned with garlic and smoked paprika, and roasted in the oven until golden crispy. Great as a snack, but also serves as a fun side dish to be included in your family dinner menu.

Jump to:

• Why this recipe works
• Ingredients
• How to make it
• How to serve popcorn cauliflower
• How to store
• Variations
• Tips to make the best cauliflower popcorn
• Common questions
• More cauliflower recipes
• 📋 Roasted Cauliflower Popcorn

Why this recipe works

1. Looking for ways to make your kids eat more veggies? Try this delicious and healthy cauliflower popcorn. Your kids won’t mind eating one of the most boring vegetables. My kids love it!
2. A definite crowd-pleaser that would be a great addition to the family dinner side dish menu list.
3. It’s easy to make and requires simple ingredients.
4. Cauliflower florets are coated in Parmesan bread crumbs which makes it every more delicious. The crust is more delicious.
5. If you are looking for last-minute side dish ideas for dinner, give this recipe a try! Thank me later!
6. One of the most fun ways to eat one of the bland vegetables, other than in the form of cauliflower mash (btw I love cauliflower mash too. Huge cauliflower fan here).

Ingredients

Here’s what you’ll need –

• One head cauliflower cut into small florets
• 3 tablespoons olive oil
• ½ cup freshly shredded Parmesan cheese
• 1 teaspoons garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon crushed pepper
• 2 teaspoons Italian seasoning
• ½ cup plain flour
• ½ cup bread crumbs (can use panko bread crumbs)
• 2 eggs

• Cauliflower – cut equal sized florets for even roasting.
• Olive oil – use good quality olive oil (or extra virgin olive oil) for best results.
• Parmesan – always buy cheese block and grate it yourself when ready to use. Pre-grated cheese are filled with filler and chemicals to prevent it from sticking.
• Seasoning – you can use any seasoning of your choice. This recipe calls for Italian seasoning along with garlic powder, smoked paprika, salt and pepper.
• Breadcrumbs – any breadcrumbs will work, plain breadcrumbs or panko breadcrumbs.
• Flour – use plain flour.
• Eggs – for wet coating of cauliflower florets.

How to make it

1. Prep –  Rinse cauliflower under tap water and dry it completely using a kitchen towel. This step is optional; I always prefer to rinse every vegetable I pick up from the farmer’s market, even the packed ones. Next break off the green stem from the head. Break head into small bite-size florets.
2. Dry coating – To a large plate/bowl add flour, Parmesan, bread crumbs, garlic powder, salt and pepper, smoked paprika, and Italian seasoning. Stir everything together until well combined. Keep aside.
3. Wet coating  – Break 2 eggs into a wide shallow bowl. Whisk well.
4. Coating the florets – Take a few florets at a time. First, dip in egg, shake off excess, and then place the florets in a dry coating mix. PRO-TIP: To avoid caking on fingers, use two hands while working with wet and dry coating. Using the other hand pick some dry coating mix and sprinkle on the florets first and then roll the florets well in the mix. This will prevent the fingers from touching the wet part of the florets which when touched with dry ingredients will result in cakey fingers!
5. Arrange – arrange florets coated in egg and dry coating onto a baking tray lined with parchment paper. Repeat this for all the florets left and arrange them in one single layer.
6. Bake – Drizzle/spray olive oil over the cauliflower florets arranged on a baking tray. Place the tray in a pre-heated oven at 425 degrees Fahrenheit for about 30 minutes or until it begins to turn brown and crispy. NOTE – depending on how big your florets are, baking time will vary. Keep an eye on them while baking.
7. Serve – remove cauliflower popcorn from the oven. Allow it to cool slightly so it will crisp up. Serve immediately as a side dish or snack. I love it as a snack with my sweet chili sauce.

How to serve popcorn cauliflower

It’s great as a snack with any dipping sauce, we love it with honey mustard sauce, cheese sauce, French fry sauce or bang bang sauce.

You can even serve it as a side dish for dinner. With steaks off the grill or baked chicken, these healthy popcorn are great.

How to store

If you have leftovers, store them in air-tight containers in the fridge for 2 days. Please note, refrigerated popcorn will loose it’s crispiness.

For longer storage, freeze these. First lay it out in a single layer on a tray and freeze for 2 hours. This will ensure they don’t clump together when frozen. Once frozen, transfer to zip lock bags or freezer containers and store for months.

When ready to eat, remove popcorn from the freezer, crisp it up in the oven for 10 minutes, and serve.

Variations

Feel free to try different seasonings as per your liking. Instead of smoked paprika, you can use cayenne pepper, chili powder, or cumin powder.

I would also recommend to try using Italian seasoning, Cajun seasoning, taco seasoning or Creole seasoning for different flavors.

Tips to make the best cauliflower popcorn

• Make sure to slice/break cauliflower florets into even sizes so they cook evenly.
• Coating cauliflower florets in wet and then dry mix gives the florets a delicious crunchy crust. You can completely skip the step of coating and directly roast florets with salt, pepper, garlic powder, and a pinch of turmeric powder in the oven. It’s going to be simple roasted cauliflower which I wouldn’t call popcorn!
• To avoid caking on fingers, use two hands while working with wet and dry coating. Using the other hand pick some dry coating mix and sprinkle on the florets first and then roll the florets well in the mix. This will prevent the fingers from touching the wet part of the florets which when touched with dry ingredients will result in cakey fingers!
• Depending on how big the florets are, roasting time will vary. Keep an eye on them while roasting. Smaller florets will need less time to roast.
• Feel free to try different seasonings as per your liking. Instead of smoked paprika, you can use cayenne pepper, chili powder, or cumin powder.
• Consider adding a generous pinch of turmeric powder to give it that authentic yellowish tinge popcorn feel. I skipped it.
• Don’t over crowd the baking tray. Arrange in a single layer while baking to ensure even cooking/browning.

Common questions