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.
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 vegetable 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: 10 minutes- Cook Time: 40 minutes
- Total Time: 50 minutes
Yield: 4-6 servings 1x
Category: appetizer
Method: baking
Cuisine: american
Prep Time:
Yield:
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These Roasted Cauliflower Poppers are absolutely amazing!!
Ingredients
- 1 very large head of cauliflower
- 2 tbsp melted grass fed butter or ghee – You can buy it here
- 2 tbsp olive oil or melted coconut oil – You can buy it here
- 1 tsp unrefined sea salt – You can buy it here
- 3/4 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat oven to 425 degrees
- Cut up cauliflower into small pieces and wash and dry them.
- 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.
- Place cauliflower pieces onto a baking sheet.
- Bake for 40-45 minutes, turning several times so that the cauliflower browns evenly. Don’t be afraid of them getting too brown, that is what makes them good!
- Serve with my homemade ketchup, See Recipe
- Remove from oven and enjoy!
Nutrition
- Serving Size: 1 serving
Terry Kaye says
September 13, 2013 at 7:36 pmLOVE roasted cauliflower! (really any roasted veggie!) We just finished a pan of curry roasted cauli… 🙂
tessadomesticdiva says
September 14, 2013 at 2:21 pmDoes your cauli get mooshey with the extended cooking to me or does the extended time eventually evaporate the water enough to get crispy again?
hallecottis says
September 14, 2013 at 3:22 pmtessadomesticdiva 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.
tessadomesticdiva says
September 14, 2013 at 3:41 pmhallecottis tessadomesticdiva me and the kids just finished an entire head! We did 500 degrees, olive oil, lemon juice, sliced garlic, sea salt.
Patricia says
December 19, 2013 at 5:24 amBe 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.
hallecottis says
September 14, 2013 at 6:51 pmYum!!! Seriously addictive isn’t it? Crazy good:)
patannon says
September 19, 2013 at 11:09 amI sprinkle a little bit of turmeric on as well…delicious
Sherry says
December 1, 2013 at 6:15 pmI have done mine with sweet potatoes …..so good, make lots because once you start eating you can’t stop.
Halle Cottis says
December 7, 2013 at 5:09 pmThat sounds terrific!
Mary Ann says
December 19, 2013 at 6:43 amIf 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.
lauri lanigan says
December 19, 2013 at 9:15 amI 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.
Thanks,
Lauri
lauri lanigan says
December 19, 2013 at 9:17 amNever mind. I found it.
GiGi Eats Celebrities says
December 31, 2013 at 1:19 pmNOW THESE SOUND AMAZING!!!
Mary Ann says
January 4, 2014 at 7:03 amMine came out all soggy 🙁 They look crispy in the photo.
Halle Cottis says
January 6, 2014 at 1:15 pmMine were crispy on the outside and soft on the inside. Sounds like you might have needed to cooked them a tad bit longer.
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Tod says
August 14, 2015 at 10:26 amWow! Fabulous. I have never liked cauliflower but it is fabulous this way.
Halle Cottis says
August 20, 2015 at 11:53 amI agree Tod. Before this recipe, I was never really a fan of cauliflower, but now we crave this!
Elizabeth says
December 29, 2018 at 8:44 amWe are not huge ketchup people at our house…is there a different sauce that you would recommend to go along with these delicious looking poppers? Thanks!