1 head cauliflower
4 tablespoons olive oil
1 tablespoon salt
- Preheat oven to 425°F.
- 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 one 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 three or four 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.
- Advance work: Raw cauliflower can be precut and refrigerated for up to two 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°F oven for ten minutes.