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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?

These were terrific. Next time I will do a double batch so there are some to share. Thanks for the wonderful recipe.

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I LOVE these!

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I made these with frozen cauliflower rather than fresh, regular mustard instead of dijon, and subbed the dill for a few dashes of cayenne pepper (I hate dill). These were all right.. Nothing I'd make again though.

LOL that is nothing like the recipe though! This recipe def needs to be adjusted according to taste... I think the lemon is too strong and I always add extra everything to coat everything better... I think the frozen cauliflower probably was your major downfall little one... glad you're trying new things though, practice makes perfect <3

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I made these with frozen cauliflower rather than fresh, regular mustard instead of dijon, and subbed the dill for a few dashes of cayenne pepper (I hate dill). These were all right.. Nothing I'd make again though.

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This was pretty good, I think it had a little too much lemon and the cooking temperature could be lower so they have more time to crisp without burning.  Otherwise great recipe!  (I left out the dill, cause I'm not a fan, but still good!)

Thanks!

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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. :)

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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.

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  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.    :)

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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.

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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,

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