Roasted Cauliflower Popcorn
Roasted cauliflower popcorn is a fun way to make your kids eat more veggies. This roasted cauliflower has a delicious coating of Parmesan, breadcrumbs. The flavors of garlic and smoked paprika flavors packed into it makes it a delicious and fun side dish to be included into your family dinner menu. My KIDS totally APPROVE it!
Servings: 6 servings
- 1 head cauliflower cut into small florets
- 2 eggs
- 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 teaspoon Italian seasoning
- ½ cup plain flour
- ½ cup bread crumbs can use panko bread crumbs
Prep - Rinse cauliflower under tap water and dry it completely using kitchen towel. This step is optional; I always prefer to rinse every vegetable I pick up from farmer’s market, even the packed ones. Next break off the green stem from the head. Break head into small bite size florets.
Dry Coating - To a large plate/bowl add flour, Parmesan, bread crumbs, garlic powder, salt and pepper, smoked paprika, Italian seasoning. Stir everything together until well combined. Keep aside.
Wet Coating – Break 2 eggs into wide shallow bowl. Whisk it well.
Coating Cauliflower Florets – Take a few florets at a time. First dip in egg, shake off excess and then place the florets in dry coating mix. PRO-TIP: To avoid caking on fingers, use two hands while working with wet and dry coating. Using the other hands 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 in dry ingredients will result in cakey fingers!
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.
Bake – Drizzle/spray olive oil over the cauliflower florets arranged on baking tray. Place the tray in pre-heated oven at 425 degree 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.
Serve – remove cauliflower popcorn from the oven. Allow it cool slightly so it will crisp up. Serve immediately as side dish or snack. I love it as snack with my sweet chili sauce.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
- 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 delicious crunchy crust. You can completely skip the step of coating and directly roast florets with salt, pepper, garlic power and pinch of turmeric powder in the oven. It’s going to be simple roasted cauliflower which I wouldn’t call it popcorn!
- To avoid caking on fingers, use two hands while working with wet and dry coating. Using the other hands 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 in dry ingredients will result in cakey fingers!
- Depending on how big your florets are, baking time will vary. Keep an eye on them while baking. Smaller florets will need less time to roast.
- Feel free to alter the seasoning as per your choice. Instead of smoked paprika you can use cayenne pepper, chili powder, cumin powder.
- Consider adding generous pinch of turmeric powder to give it that authentic yellowish tinge popcorn feel. I skipped it.
- Don’t over crowd baking tray. Arrange in single layer while baking to ensure even cooking/browning.
Calories: 196kcal | Carbohydrates: 16g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 415mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Calcium: 134mg | Iron: 2mg