Photo: Sarah Kaiser/WFIU
We’re turning the head of the cauliflower into little popcorn bites by breaking it up into small chunks. Add a healthy sprinkle of Bragg’s Nutritional Yeast Seasoning for that buttered-popcorn taste. (It is gluten-free and vegan to boot!) Finish with a dash of salt and pepper, and toss everything together in a bowl.
Even though the head of the cauliflower is the focus of this dish, we are not forsaking the rest of the vegetable. After all, you pay just as much for the leaves and the stem as you do for the head!
- The greenery can be used as a chip substitute for dips. It tastes just like cauliflower and it is full of nutrients.
- The core can be sliced into coins for snacking. Trim off the outer layer to get to the crunchy, juicy center part of the core.
- Then, you can take all the extra cauliflower parts and make a soup! Chef Orr recommends adding some Polish sausage, onions, carrots and new potatoes to your soup.