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.

Hilary Meyer
Source: EatingWell.com, November 2017


Ingredient Checklist


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

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

  • 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.

  • 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.

Nutrition Facts

93.4 calories; protein 3.5g 7% DV; carbohydrates 12g 4% DV; exchange other carbs 1; dietary fiber 1.9g 8% DV; sugars 1.6g; fat 3.9g 6% DV; saturated fat 0.3g 2% DV; vitamin a iu 2.3IU; vitamin c 25.8mg 43% DV; folate 31.9mcg 8% DV; calcium 15.6mg 2% DV; iron 0.8mg 4% DV; magnesium 14.2mg 5% DV; potassium 206.2mg 6% DV; sodium 305.1mg 12% DV; thiamin 0.1mg 10% DV.

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