You don't have to get into deep-frying mode in order to achieve these highly crispy cauliflower bites: just a hot oven and the ability to stay patient for 30 minutes as your kitchen takes on the warming scents of garam masala, cumin and turmeric. The recipe comes courtesy of Tamara Green and Sarah Grossman, whose new cookbook The Living Kitchen centers around using healthful food to empower cancer patients during treatment and recovery.
Indian Spiced Popcorn Cauliflower
Recipe adapted from The Living Kitchen by Tamara Green and Sarah Grossman
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
1 large head of cauliflower or 2 small heads, chopped into florets (about 6 cups)
3 tablespoons ghee or virgin coconut oil, melted
2 teaspoon garam masala
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon turmeric
¼ to ½ teaspoon sea salt
Pinch of pepper
1 to 2 tablespoons fresh parsley or cilantro, chopped
1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. Place the cauliflower on the baking sheets. The smaller you chop the florets, the faster this dish will roast. Don't overcrowd the cauliflower or it won't crisp up.
3. Pour the ghee over the cauliflower, and then sprinkle the spices over top. Mix with your hands or a spoon to make sure the cauliflower is well coated.
4. Roast in the oven for 30 to 35 minutes, or until slightly crisp and golden. Top with fresh parsley or cilantro.
5. Store in an airtight container in the fridge for up to a week.