Cauliflower Popcorn
This Cauliflower Popcorn is a crunchy, healthy snack that’s easy to make and packed with savory flavor. Perfect for guilt-free munching anytime!
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Whisk
- Knife
- Measuring cups and spoons
Ingredients
- 1 large cauliflower leaves and stalk removed, about 650g of florets
- ½ cup almond flour 50g
- ⅓ cup ground flaxseed 60g
- 1 cup grated parmesan cheese 90g
- 2 large eggs
- 1 teaspoon garlic powder
- 1-2 teaspoons salt or to taste
- ½ teaspoon cracked black pepper
- 2 teaspoons Italian seasoning optional
- 3 tablespoons extra virgin olive oil
Instructions
Cauliflower Popcorn in Steps
- Preheat your oven to 375°F (190°C). Chop the cauliflower into bite-sized florets, aiming for uniform pieces.
- In a large mixing bowl, combine almond flour, ground flaxseed, grated parmesan cheese, garlic powder, salt, cracked black pepper, and optional Italian seasoning. Stir well.
- In a separate bowl, whisk the two eggs until fully beaten.
- Pour the whisked eggs and extra virgin olive oil into the dry ingredients. Mix until a thick batter forms.
- Add the cauliflower florets to the batter and toss until they are evenly coated.
- Spread the coated cauliflower evenly on a parchment-lined baking sheet, ensuring they are not overcrowded. Bake for 25-30 minutes, flipping once halfway through, until golden brown and crispy.
- Remove from oven and let cool slightly before serving. Enjoy warm as a snack or with your favorite dipping sauce.
Notes
- Try adding cayenne pepper or smoked paprika for a spicy kick.
- Substitute eggs with a flax egg and parmesan with nutritional yeast for a vegan version.
- Store leftovers in an airtight container at room temperature for up to 2 days; freeze uncooked coated florets for longer storage.