This recipe had me at the word “popcorn,” being the popcorn-lover that I am. But it actually doesn’t have anything to do with popcorn; it’s a roasted cauliflower recipe, flavored with some spices that really give it some punch–chili powder, cumin, and paprika. I found this recipe in The Quick Six Fix, a cookbook by Stuart O’Keeffe that has 100 easy recipes with six ingredients, six minutes prep time, and six minutes cleanup. That’s my kind of cooking!
The Popcorn Cauliflower Nuggets recipe calls for an 18 x 26″ pan, and the largest size pan I had was 13 x 18,” so I halved the recipe below. I loved the spicy taste of these nuggets! It was hard to stop eating them, they were so tasty. The recipe says it makes 4 to 6 servings, but if you’re really hungry and you really like these, it may just make 2 servings! 🙂
POPCORN CAULIFLOWER NUGGETS from The Quick Six Fix
- 2 medium heads cauliflower, broken into popcorn-sized florets
- 3 Tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Place a rimmed 26 x 18-inch baking sheet on the center rack in the oven and preheat oven to 425˚F.
Place all florets in a Ziplock bag along with the rest of the ingredients. Shake and toss well to combine. Let rest for 10 minutes.
Remove pan from the oven and empty the bag onto the piping hot baking sheet.
Return the pan to the oven for 25 minutes, or until cauliflower is browned all over.
I liked these cauliflower nuggets more than I thought I would, and I’ll definitely be making them again! What’s your favorite way to fix cauliflower?