Now why is it called "popcorn"? Well, forgive me for losing the link to the original recipe that I base this off of, but that person found it from someone else, who found it in a newspaper, and even though long ago it was determined this wasn't really popcorn-like, nobody came up with a better name. And perhaps there is no need to, because this is so addictive that you eat it as you would popcorn. Down to the last little bit in the bottom of the bowl :)
- 1 head cauliflower
- 4 tbsp olive oil
- 1 tbsp salt
- 1 tbsp Italian seasoning blend
- 1 tbsp garlic powder
- 1/4 c parmesan
Preheat oven to 425F, Cut out and put in compost cauliflower core and thick stems.
Break the cauliflower into bite size pieces. I find this easier to do with my hands initially, then I use a knife on the final chunks. In a large bowl, add cauliflower, and other ingredients. Toss thoroughly. If it looks like it needs more of any seasonings or you're feeling adventurous, throw it in. I never measure with this, I just see how it looks. Spread in a flat layer on a baking sheet or stone and bake for one hour, turning at least once or twice while roasting. Allow to cool for a minute so you don't burn yourself, and then dive in.
Time saving option: Clean and trim cauliflower and then place whole head in a pot to steam for 5-7 minutes until looking somewhat clear. Drain and run under cold water briefly. Then follow the rest of the steps, but bake only 20 minutes in a 450º oven. You could also steam them before roasting on the grill.