Roasted Cauliflower Popcorn With Chile Lime Seasoning Food

CHILI LIME CAULIFLOWER WITH SMOKEY MAYO

Steps:

• Preheat the oven to 425 degrees F.
• Place the cauliflower florets on a sheet pan. Drizzle with the oil and sprinkle with the chile-lime seasoning, cumin, salt and pepper. Toss to coat and bake until the cauliflower is roasted and browned, about 25 minutes.
• For the smokey mayo: Meanwhile, make the sauce by adding the mayonnaise, honey, smoked paprika, salt, garlic, lime juice, chipotle pepper and adobo sauce to a bowl. Whisk together until smooth and incorporated.
• Remove the cauliflower from the oven and transfer to a platter. Drizzle the sauce over the top and garnish with the scallions.

CAULIFLOWER POPCORN

Steps:

• Heat the oven to 450 degrees. On a sheet pan, toss the cauliflower with ⅓ cup olive oil, 1 tablespoon nutritional yeast and the red-pepper flakes. Season generously with salt and pepper, then toss well to evenly distribute. Spread in an even layer and roast for 20 minutes, until the cauliflower is crisp-tender and starting to brown at the edges.
• Meanwhile, in a small bowl, stir together the panko, remaining 3 tablespoons nutritional yeast and remaining tablespoon olive oil. Season with salt and pepper, and stir with a fork until evenly combined.
• When the 20 minutes are up, stir the cauliflower, spread it into an even layer and sprinkle with the panko mixture. Roast until the panko is toasted, 10 to 12 minutes.

CAULIFLOWER POPCORN

Steps:

• Place pine nuts in a dry skillet and toast over medium-high heat, shaking pan frequently, until browned and fragrant, 3-5 minutes. Remove from hot pan and set aside to cool completely then coarsely chop.
• Bring a pot of salted water to boil. Add cauliflower and boil for 3 minutes.Drain and then transfer to a bowl of ice water to stop the cooking. Drain again and pat dry with paper towels.
• Combine 2 tablespoons butter and the olive oil in a large skillet and heat on medium high until butter is foaming. Add blanched cauliflower and season with salt, pepper and sugar. Cook without stirring for the first 3-5 minutes to allow cauliflower to caramelize on one side, then stir to turn cauliflower and continue cooking until uniformly caramelized, another 3-4 minutes. Transfer to a serving bowl.
• Pour Chardonnay into pan, turn heat to high and bring to a boil. Boil, scraping up browned bits from bottom of pan with a wooden spoon until liquid is reduced by half and slightly thickened. Remove pan from heat and swirl in butter. Pour sauce over cauliflower and stir to coat. Sprinkle with toasted pine nuts and serve immediately.

ROASTED CAULIFLOWER POPCORN WITH CHILE-LIME SEASONING

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes.
• Toss the roasted cauliflower with the chile-lime seasoning and transfer to a serving bowl.

CHILE LIME POPCORN

Steps:

• Heat the oil and salt in a 4-quart pan (with lid) on medium-high heat. Add the popcorn, cover and reduce the heat when it starts to pop. Shake occasionally during popping, and remove from the heat when almost all of the kernels are popped.
• Season with the chile lime powder, stir in the Chile Lime Pumpkin Seeds and serve.
• Toss the pumpkin seeds with the chile lime powder and olive oil, making sure every single seed is coated.
• Heat a small saute pan on medium-high heat. Toast the pumpkin seeds until crispy, making sure not to burn them, about 3 minutes. Cool and serve. Yield: 1 cup

CHILE LIME POPCORN

Steps:

• Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
• Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed.

CAULIFLOWER POPCORN - ROASTED CAULIFLOWER

Steps:

• Preheat oven to 425 degrees.
• Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
• In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
• Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
• (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).
• Serve immediately and enjoy!
• Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.