Day 2 in the paleoveganista mono diet challenge. Throughout this week-long mono-diet experiment I will post a new cauliflower-based recipe daily. Like yesterday’s recipe, this one makes 2-3 portions (enough for 1 person to eat throughout the day or to share as an entree with others). As I mentioned yesterday, by embarking on this week-long diet I intend to explore the potential benefits of eating 1 local, in-season vegetable and little else—supplemented with raw greens. I will post updates to share my experience along the way.
*Update from yesterday: I ate 1/2 the whole roasted cauliflower for an early lunch, and the other half 5 hours later. Later in the evening I snacked on 2 cups raw cauliflower florets and 1 bunch green kale leaves. Today I split the batch of cheez-y cauliflower “popcorn” in three servings: 1 for breakfast/before work, 1 for lunch, and another for dinner/after work. At lunchtime I also ate 2 cups steamed collard greens.
Cheez-y Cauliflower “Popcorn”
1 cauliflower head, cored and cut into bite-sized florets
1 tablespoon extra-virgin olive oil or melted coconut oil
1 tablespoon nutritional yeast powder
1/2 teaspoon sea salt
1/4 teaspoon smoked paprika
Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with the oil, nutritional yeast, sea salt, and smoked paprika. Evenly spread the cauliflower onto the lined baking sheet. Roast for 10 minutes, remove from oven, and stir. Return to oven and cook for another 10-15 minutes or until lightly golden.
Serve this cheez-y cauliflower popcorn warm, or save for later to enjoy as a snack. Store in a tupperware container or ziplock bag. *Tip: sneak some into the movie theater for a much healthier, tastier alternative to concession-stand popcorn!