I have been known to spend my free time in New York City wandering aimlessly through new areas, looking for nothing but a good dose of adventure, a few interesting sights,
and a ravenous appetite. We all know food tastes better when hungry, and let me tell you, Curried Cauliflower “Popcorn” tastes darn good after a day of aimless New York City wandering. (The leftovers tasted pretty great the next day when I wasn’t as hungry, too.) These bite-sized florets look and taste just a wee bit like popcorn –who’d have thunk? Veggies and a movie, anyone?
Curried Cauliflower “Popcorn”
Makes ~4 servings
1 head cauliflower
Preheat oven to 375. Wash cauliflower and cut into bite-sized florets. Place in one layer on a large baking sheet or dish. Coat lightly with olive oil and sprinkle with curry powder and salt to taste. Roast until tender when pierced with a fork, about 35 minutes, adding a dash of water to the baking if florets begin to dry out. Let cool slightly, then dig in.