added this 5 years ago
Cauliflower Poppers
What you need:
1 large head cauliflower, chopped to florets
juice of 1 lemon
3 cloves garlic, minced
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon dried dill
fresh black pepper, to taste
2 tablespoons nutritional yeast
What you do:
1. Preheat oven to 400 degrees F. Whisk together the remaining ingredients.
2. Toss with the cauliflower.
3. Bake for 40 minutes, stirring once about halfway through the cooking time.
They're ready when they get nicely browned and they're tender but not mushy. I like to leave mine in until they get chewy blackened parts, but that's just me.
These are soooo good - sometimes when I want a light dinner I'll just make a batch and eat it all myself, easily as good as French fries!
Preparation Time:
10 minutes, Cooking time: 40 minutes
Cooking Time:
40 minutes
Servings:
4-5
SO HOW'D IT GO?
I'm making these for the second time right now. Last week when I made
them we all loved them--even my kids ages 2 and 9! I was out of Dijon
and so I used "Whole grain with green peppercorns" and it came out great.
This time I am using Dijon and serving them with mashed sweet potatoes, and collards greens.
Thanks for posting such a delicious recipe. :)
I skipped the nutritional yeast and lemon juice, and cut the salt by half. They turned out great and my 5 year old LOVED them. She's already asking for more.
These are AMAZING!!! Everyone loves them that we serve them, to and we make them a lot! The one substitution we make is balsalmic vinegar for the mustard since my daughter doesn't like mustard. It is sooo yummy that way. We bake it on parchment paper and have no problem with sticking and the sauce is easy to pour into a bowl from it. Also, we bake it for 30 min. so the garlic doesn't get too brown. :)
I have made this several times now and several different ways. It has always turned out AWESOME! I love it.
I have used yellow mustard instead of dijon and even once in a desperate moment I used concentrated vinegar mixed with water instead of the lemon. I always use lots of garlic and nut. yeast. I really love the tangy flavor, it (and the garlic) makes the dish for me. I love that sourness. The more sour I can get it the better. I like that I can get the cauliflower to almost taste a little pickled. Yum!
I have yet to make it with the dill, since I never seem to have any, but I am sure that makes it even more delicious. I can honestly eat a whole head by myself this way.
Also, I have made a mixed batch with broccoli that also turned out well.
Yummy! They were a little more lemony than I expected, but I juiced the lemon in a juicer so it gave more juice than usual,
:)>>> Perfect for snacking! My friend, who hates cauliflower, loved this recipe! I leave the dill out and add cayenne pepper instead! All my favorite flavors in one perfect and nutritious bite! Love this recipe!
I'm sorry it didn't work out for you, SunburntpixY. This is one of my favorite recipes, but I do cut the lemon in half, because I like it only in small doses.
I was really excited to try these recently, because I ended up with a whole head of cauliflower and nothing to do with it--but in the end was rather disappointed. I did do a few things slightly differently than the recipe stated, so perhaps others may learn from my mistakes--if indeed my changes are the reason for my failure. Let me first say that the reason I was disappointed with the outcome was that the poppers turned out very sour/tart/acidic. The taste itself was not bad, but the constant need to pucker my lips and wince from the acidity took away any appreciation of flavor there might have been otherwise. The two changes I made to this recipe were that I used deli mustard, which sometimes includes horseradish in it (but I don't think mine did...) and that I used bottled fresh lemon juice (the kind you buy frozen in the frozen food isle, but is supposed to be the next best thing to a fresh lemon). Perhaps the lemon juice was more sour than fresh lemons would have been, or maybe the measurements they give for the lemon equivalence was off compared to the size of lemon used for this recipe. I don't know. I just know I had to throw 2/3 of it away and I was very sad.
This is delicious! I love dijon mustard. It had a nice roasty, savory flavor. The sauce made the perfect amount to cover my smallish cauliflower. ;)b ;)b ;)b
Just made these and other than needing a little tinkering they were awesome! I only made a few changes firstly i used yellow mustard which i will be upping to two tablespoons next time, i also doubled the garlic (still needed a tad more), left out the yeast, and ended up sprinkling with a bit more salt after roasting. Oh i aslo cooked it at 375 since i had some other things in with it :D . On the stove i sauted some red chard to mix with it i also roasted red onion and leeks for something else that went very well with it :). I have plenty of lefotovers (i ended up being the only one eating it) so i will try them with the yeast sprinkled on top ;)b . Im sure i will make this again.
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