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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?

:)>>>  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!

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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.

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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.

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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

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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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These are yummy!  I liked the lemon/dill combination with the cauliflower.  I added a little more NY than called for because I really like it.  Next time I may add a little more garlic as well. 

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This is pretty good; since I used frozen cauliflower, it was hard to tell how much to use, so I used a pound (the whole bag). My lemons are pretty big, they make about 1/4 cup, so next time I'll cut back on that and the dill a teeny bit. I thought a tsp salt would be way too much, so I used 1/2 tsp of sea salt, and that was enough IMO. I also used "honey" mustard (recipe from this site). Quick and easy for a midnight snack!

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enjoyed these very much, good substitue for chip cravings

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Yum!  I ate the entire batch!

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I'll have to give it another try!

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