Crunchy Popcorn Cauliflower

By Ellie

4 Person

50 Minutes

93 Calories

A cunchy, savory pretzel-pecan coating turns roasted, caramelized cauliflower into an irresistible appetizer or kids' snack that mimics flavored popcorn. Serve this popcorn cauliflower straight from the oven with a dipping sauce and watch these tasty little bites disappear.

Ingredients

Dipping sauces for serving, such as honey mustard, ranch dressing and/or ketchup (optional)
Canola or avocado oil cooking spray
¼ tsp. kosher salt
4 cups 1-inch cauliflower florets
1 tsp. garlic powder
1 tsp. Dijon mustard
2 tbsp. water
2 large egg whites
⅓ cup pecans
3 oz. pretzel sticks (about 22), broken into pieces

Method

01

Preheat oven to 450°F. Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.
02

Combine pretzels and pecans in a food processor; pulse until the pecans and pretzels are evenly chopped. Transfer to a shallow dish.
03

Whisk egg whites, water, mustard and garlic powder in a second shallow dish. Add cauliflower in batches and turn to coat, then dredge in the pecan mixture, turning to coat evenly. Shake off excess. (Discard any remaining egg and pecan mixture.) Place the cauliflower on the prepared rack and thoroughly coat with cooking spray.
04

Bake until the cauliflower is tender and the crust is golden, 20 to 25 minutes. Sprinkle with salt. Serve with dipping sauce(s), if desired.

Related Tags

Crunchy Popcorn Cauliflower

4.9

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Calorie 93 Kcal
Prep Time 30 Mins
Cook Time 20 Mins
Total Time 50 Mins

02 Ingredients

Dipping sauces for serving, such as honey mustard, ranch dressing and/or ketchup (optional)

Canola or avocado oil cooking spray

¼ tsp. kosher salt

4 cups 1-inch cauliflower florets

1 tsp. garlic powder

1 tsp. Dijon mustard

2 tbsp. water

2 large egg whites

⅓ cup pecans

3 oz. pretzel sticks (about 22), broken into pieces

03 Method

Step 1

Preheat oven to 450°F. Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.

Step 2

Combine pretzels and pecans in a food processor; pulse until the pecans and pretzels are evenly chopped. Transfer to a shallow dish.

Step 3

Whisk egg whites, water, mustard and garlic powder in a second shallow dish. Add cauliflower in batches and turn to coat, then dredge in the pecan mixture, turning to coat evenly. Shake off excess. (Discard any remaining egg and pecan mixture.) Place the cauliflower on the prepared rack and thoroughly coat with cooking spray.

Step 4

Bake until the cauliflower is tender and the crust is golden, 20 to 25 minutes. Sprinkle with salt. Serve with dipping sauce(s), if desired.

04 Author