Share on Pinterest

Cauliflower Poppers |

Roasted Cauliflower Poppers, Oh Yeah!


Alright, so time and time again I am asked, “Hey Halle, where is that roasted cauliflower poppers recipe that you posted awhile back?”  

If you have been around my blog from time to time, about a year ago, maybe longer, I posted this insanely good appetizer that even the kids will eat.

Ads by Healthy Ads

Never in my wildest dreams did I think that cauliflower could taste this amazing!  Even my pickiest eater (yep, my husband…would never even touch cauliflower) ate this up and better yet, we fight over the leftovers….now that is some good stuff right?

Roasting Makes Everything Taste Better


I guess I wasn’t the only one seeking for a delicious way to “pop” cauliflower right into my mouth.  This recipe became super popular, but I have it tucked away in a roasting vegetables post.  So I thought I would bring this recipe front and center so you all don’t have to go digging through my archives to find it!

When creating this recipe, I knew that I wanted to roast the cauliflower.  I quickly realized after experimenting with roasting veggies that the whole flavor can change, just by roasting!

In regards to cauliflower, it develops into a delicious nutty, buttery flavor and the texture changes too, it becomes crunchy! Oh my goodness….can’t tell you all how amazing this recipe is!

What Are You Waiting For…


So if you haven’t tried this recipe out yet, I encourage you to try it, like now…what are you waiting for?? 😉

Oh and because they are poppers, don’t forget your dipping sauce!  Now stop reading and get yourself into the kitchen to make these, I promise, you’ll be back to tell me how amazing they are…for real! :)

Organic Roasted Cauliflower Poppers Recipe
Prep time
Cook time
Total time
Serves: 4-6 servings
  1. Preheat oven to 425 degrees
  2. Cut up cauliflower into small pieces and wash and dry them.
  3. Place cauliflower into a large ziplock bag and pour over the melted butter and coconut oil/olive oil, salt, pepper and paprika. Shake the bag until cauliflower is well coated.
  4. Place cauliflower pieces onto a baking sheet.
  5. Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don't be afraid of them getting to brown, that is what makes them good!
  6. Serve with my homemade ketchup, See Recipe
  7. Remove from oven and enjoy!
Nutrition Information
Serving size: 1 serving

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Your support keeps this blog running and is greatly appreciated. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to,,,,, or DISCLAIMER: The content on the blog Whole Lifestyle Nutrition is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here.

Join the Conversation

18 thoughts on “Organic Roasted Cauliflower Poppers Recipe”

  1. Terry Kaye says:

    LOVE roasted cauliflower! (really any roasted veggie!) We just finished a pan of curry roasted cauli… :)

  2. Does your cauli get mooshey with the extended cooking to me or does the extended time eventually evaporate the water enough to get crispy again?

  3. hallecottis says:

    tessadomesticdiva It is crispy for me, so the extended time must make it crispy.  Now, it is crispy around the edges, but the center is tender.

  4. hallecottis tessadomesticdiva me and the kids just finished an entire head!  We did 500 degrees, olive oil, lemon juice, sliced garlic, sea salt.

    1. Patricia says:

      Be careful with heating olive oil so high. It’s not a stable fat at high temps and so it creates toxins in that state. Best to use fats that are stable at high temperatures like coconut oil, ghee and animal fats like lard and goose fat.

  5. hallecottis says:

    Yum!!! Seriously addictive isn’t it? Crazy good:)

  6. patannon says:

    I sprinkle a little bit of turmeric on as well…delicious

  7. Sherry says:

    I have done mine with sweet potatoes … good, make lots because once you start eating you can’t stop.

    1. Halle Cottis says:

      That sounds terrific!

  8. Mary Ann says:

    If you want an insanely addictive treat, sprinkle liberally with the Moroccan spice blend, Ras el hanout. Just be careful: you could end up having to share your roasted, delicious veggies.

  9. lauri lanigan says:

    I am going to follow all your boards, but would you mind telling me which board this particular recipe is on. I would like to make this soon for an ugly sweater party we are having.



    1. lauri lanigan says:

      Never mind. I found it.

  10. Mary Ann says:

    Mine came out all soggy :( They look crispy in the photo.

    1. Halle Cottis says:

      Mine were crispy on the outside and soft on the inside. Sounds like you might have needed to cooked them a tad bit longer.

  11. In a fortnight, you owe the money company $230 to repay
    the borrowed funds avicii tour;, the low credit score auto title secured finance are best
    solutions if you want better interest levels and a large number of cash.

  12. Tod says:

    Wow! Fabulous. I have never liked cauliflower but it is fabulous this way.

    1. Halle Cottis says:

      I agree Tod. Before this recipe, I was never really a fan of cauliflower, but now we crave this!

Write a Reply or Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: