ISO: ISO: Michael in Phoenix - Wasn't it your Popcorn Cauliflower recipe?
- Thread starter gayle-mo
- Start date
In Search Of:
I think it was from Josh. Here's his recipe.
Vegetable-haters might also like this: REC: CAULIFLOWER POPCORN
This is from Bob "The Surreal Gourmet"
Blumer's latest book, "Surreal Gourmet
Bites: Showstoppers and Conversation
Starters." It's a terrific way to prepare
cauliflower, especially (I think) for people
who -- like me -- ordinarily don't care for
cauliflower, plus it's about as easy as it
gets. NOTE: I'm almost positive that the
amount of salt called for here is a
misprint. I made it this way first, and
people found it WAY, WAY too salty. Try
cutting it to 1 teaspoon or don't use any at
all, and let people salt to taste. Made this
many times since first reading it, and it's
become a staple recipe.
Cauliflower Popcorn
by Bob Blumer
"Surreal Gourmet Bites"
"Who woulda thunk that cauliflower could
actually become addictive? With this simple
high-temperature roasting process known as
caramelization, your basic off-the-rack
cauliflower is miraculously transformed into
sweet, lip-smacking candy bombs your guests
won't be able to get enough of. You'll find
yourself having newfound respect for a
vegetable you deleted from your Palm Pilot
years ago."
1 Head Cauliflower
4 Tablespoons olive oil
1 Tablespoon salt (or, for a salt-free
alternative, Mrs. Dash Table Blend)
Preheat oven to 425 degrees.
Cut out and discard cauliflower core and
thick stems. Trim remaining cauliflower into
florets the size of golf balls. In a large
bowl, add cauliflower, olive oil, and salt.
Toss thoroughly.
Spread cauliflower on a baking sheet (lined
with parchment paper, if available, for easy
cleanup). Roast for 1 hour, or until much of
each floret has become golden brown. (That's
the caramelization process converting the
dormant natural sugars into sweetness. The
browner the florets, the sweeter they will
taste.) Turn 3 or 4 times during roasting.
Use crumpled-up aluminum foil or paper
towels to create a false bottom in your
popcorn container, fill it with cauliflower,
and serve immediately.
UNCOMMON GOODS: An empty movie theatre
popcorn container or aluminum Jiffy Pop
package.
LEVEL OF DIFFICULTY: The same as making real
popcorn.
ACTIVE PREP: 10 minutes.
COOKING TIME: 1 hour.
SHORTCUTS: Buy the precut cauliflower in the
lazy boy section of the produce department.
ADVANCE WORK: Raw cauliflower can be precut
and refrigerated for up to 2 days in an
airtight bag or a bowl of water. With
minimal sacrifice, cauliflower can be cooked
earlier in the day and reheated in a 450-
degree oven for 10 minutes.
MUSIC TO COOK BY: James Brown, "The Popcorn"
has Soul Brother #1 servin' up some tasty
treats.
LIQUID ASSETS: Big buttery Chardonnays may
have fallen out of fashion, but they are the
perfect pairing for this equally
uncelebrated cruciferous vegetable.
josh
Vegetable-haters might also like this: REC: CAULIFLOWER POPCORN
This is from Bob "The Surreal Gourmet"
Blumer's latest book, "Surreal Gourmet
Bites: Showstoppers and Conversation
Starters." It's a terrific way to prepare
cauliflower, especially (I think) for people
who -- like me -- ordinarily don't care for
cauliflower, plus it's about as easy as it
gets. NOTE: I'm almost positive that the
amount of salt called for here is a
misprint. I made it this way first, and
people found it WAY, WAY too salty. Try
cutting it to 1 teaspoon or don't use any at
all, and let people salt to taste. Made this
many times since first reading it, and it's
become a staple recipe.
Cauliflower Popcorn
by Bob Blumer
"Surreal Gourmet Bites"
"Who woulda thunk that cauliflower could
actually become addictive? With this simple
high-temperature roasting process known as
caramelization, your basic off-the-rack
cauliflower is miraculously transformed into
sweet, lip-smacking candy bombs your guests
won't be able to get enough of. You'll find
yourself having newfound respect for a
vegetable you deleted from your Palm Pilot
years ago."
1 Head Cauliflower
4 Tablespoons olive oil
1 Tablespoon salt (or, for a salt-free
alternative, Mrs. Dash Table Blend)
Preheat oven to 425 degrees.
Cut out and discard cauliflower core and
thick stems. Trim remaining cauliflower into
florets the size of golf balls. In a large
bowl, add cauliflower, olive oil, and salt.
Toss thoroughly.
Spread cauliflower on a baking sheet (lined
with parchment paper, if available, for easy
cleanup). Roast for 1 hour, or until much of
each floret has become golden brown. (That's
the caramelization process converting the
dormant natural sugars into sweetness. The
browner the florets, the sweeter they will
taste.) Turn 3 or 4 times during roasting.
Use crumpled-up aluminum foil or paper
towels to create a false bottom in your
popcorn container, fill it with cauliflower,
and serve immediately.
UNCOMMON GOODS: An empty movie theatre
popcorn container or aluminum Jiffy Pop
package.
LEVEL OF DIFFICULTY: The same as making real
popcorn.
ACTIVE PREP: 10 minutes.
COOKING TIME: 1 hour.
SHORTCUTS: Buy the precut cauliflower in the
lazy boy section of the produce department.
ADVANCE WORK: Raw cauliflower can be precut
and refrigerated for up to 2 days in an
airtight bag or a bowl of water. With
minimal sacrifice, cauliflower can be cooked
earlier in the day and reheated in a 450-
degree oven for 10 minutes.
MUSIC TO COOK BY: James Brown, "The Popcorn"
has Soul Brother #1 servin' up some tasty
treats.
LIQUID ASSETS: Big buttery Chardonnays may
have fallen out of fashion, but they are the
perfect pairing for this equally
uncelebrated cruciferous vegetable.
josh
gayle-mo
Well-known member
Oh, yes! It was Josh! (sorry Josh!) I remembered it was one of our regulars
From 'back in the day' at Gail's.
Thanks KC! I have a head of cauliflower just waiting to be 'popped and enjoyed'!
Sorry Michael and Josh! BTW, wish Josh would come in once in awhile. I think that beautiful new baby is keeping them all busy!
From 'back in the day' at Gail's.
Thanks KC! I have a head of cauliflower just waiting to be 'popped and enjoyed'!
Sorry Michael and Josh! BTW, wish Josh would come in once in awhile. I think that beautiful new baby is keeping them all busy!
Ok, I know what this is now. So sorry! Read more for explanation >>>
Remember back when the Favorite Recipes archived and I warned everyone some messages had disappeared and could be found in the archives (and there wasn't supposed to be an archive)? Well when we put them back, apparently the message body didn't get put back. I'm so sorry I didn't notice it at the time. My programmer won't be in until Monday and I'm afraid I don't have the skills necessary for fixing this. For the curious, this problem affects all posts with the numbers 1, 3, 18, 19, 20, 25, 28, 32, 41, 42, 50, 51, 54, 55, 56, 57, 58, 63, 65, 68, 70, 72, 73, 74, 75, 77, and 78 in most but NOT all faves forums.
It's kind of a long story as to why it's just those particular numbers but it's related to a problem with the archiving that we keep thinking we've fixed and then some other problem pops up. Darn it! Poor Dan was so distraught last time, I almost hate to tell him! (But I will).
)
Remember back when the Favorite Recipes archived and I warned everyone some messages had disappeared and could be found in the archives (and there wasn't supposed to be an archive)? Well when we put them back, apparently the message body didn't get put back. I'm so sorry I didn't notice it at the time. My programmer won't be in until Monday and I'm afraid I don't have the skills necessary for fixing this. For the curious, this problem affects all posts with the numbers 1, 3, 18, 19, 20, 25, 28, 32, 41, 42, 50, 51, 54, 55, 56, 57, 58, 63, 65, 68, 70, 72, 73, 74, 75, 77, and 78 in most but NOT all faves forums.
It's kind of a long story as to why it's just those particular numbers but it's related to a problem with the archiving that we keep thinking we've fixed and then some other problem pops up. Darn it! Poor Dan was so distraught last time, I almost hate to tell him! (But I will).
)Two things come to mind, size of the flowerettes and material of the baking pan.
And of course, ovens can vary. I roast asparagus and when I was visiting my sister who was serving asparagus, I mentioned it. She thought that sounded great and I said 450 oven. Her 450 is a lot hotter than my 450 and she used a dark, non-stick sheet. Bad idea, we had to pull that out of there very quickly. I use an enameled broiler pan or regular metal sheet and don't have a problem.
And of course, ovens can vary. I roast asparagus and when I was visiting my sister who was serving asparagus, I mentioned it. She thought that sounded great and I said 450 oven. Her 450 is a lot hotter than my 450 and she used a dark, non-stick sheet. Bad idea, we had to pull that out of there very quickly. I use an enameled broiler pan or regular metal sheet and don't have a problem.