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Crunchy Popcorn Cauliflower
“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.”
3 ounces pretzel sticks (about 22), broken into pieces
⅓ cup pecans
2 large egg whites
2 tablespoons water
1 teaspoon Dijon mustard
1 teaspoon garlic powder
4 cups 1-inch cauliflower florets
¼ teaspoon kosher salt
Canola or avocado oil cooking spray
Dipping sauces for serving, such as honey mustard, ranch dressing and/or ketchup (optional)
1Preheat oven to 450°F. Thoroughly coat a wire rack with cooking spray and set on a foil-lined baking sheet.
2Combine pretzels and pecans in a food processor; pulse until the pecans and pretzels are evenly chopped. Transfer to a shallow dish.
3Whisk 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.
4Bake until the cauliflower is tender and the crust is golden, 20 to 25 minutes. Sprinkle with salt. Serve with dipping sauce(s), if desired.