Cauliflower Popcorn - Roasted Cauliflower

This is based on the recipe by Bob Blumer from the "Surreal Gourmet Bites" cookbook. This simple caramelization method transforms this much maligned veggie into a knock-your-socks-off side dish or sweet snack that you won't be able to get enough of!

1 head cauliflower or 1 head equal amount of pre-cut commercially prepped cauliflower
4 tablespoons olive oil
1 teaspoon salt, to taste [this is way too much, can add after cooking]

Preheat oven to 425 degrees.

Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls. [Do not cut into small pieces. They really shrink up.]

In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.

Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown. (The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste).

Where I got it: I originally heard about this recipe at Gail's Recipe Swap, where Josh posted it and many folks tried and loved it.

Comments:
- Cook less time. The one hour is way too long.
- Add some crushed red pepper or a shake or two of garlic powder.
- I used broccoflower and baked at 400F for 30 minutes, which was plenty.
- Small flowerets took about 28 minutes, turning once.
- It was a little greasy, so next time I'll use a little less oil.
- I put the cauliflower in a zip lock bag, used garlic flavored olive oil, some garlic powder
- I also mince about 4-6 cloves of garlic and tossed together with cauliflower, olive oil and salt.
- Made 4 batches: 1 sprinkled with dill seed, 1 with fennel seed, 1 with caraway seed and the last but not least with slivers of garlic.

By Julesong at Food.com