Curried Cauliflower “Popcorn”

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,

a little sunshine,

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

Olive oil

Curry powder

Sea salt


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.




  1. David says:

    That’s my kind of recipe! Only one thing to buy that isn’t already a staple, total of four ingredients, quick and easy, and not such a large yield that a bachelor can’t eat it all in two days. Thanks, Ruthie!

  2. Sasha says:

    This recipe is great for the curry-phobes out there… Just a little sprinkle is enough to ease one into the diverse world of curry.

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