Crispy Sea Salt & Vinegar Cauliflower "Popcorn"
To make this crispy sea salt and vinegar cauliflower "popcorn" snack, you'll start by cleaning up a large head of cauliflower. Trim away those outer leaves and cut the cauliflower into small, bite-sized florets. Then, pour a generous amount of apple cider vinegar over the florets and toss to coat. Whisk together a bit of oat flour, sea salt, and black pepper in an airtight container, add the florets, cover, and shake to evenly coat the cauliflower in an oat crust. Bake for 30 minutes or until crisp and golden.
Servings: 2 to 4
- 1 large head cauliflower, outer leaves removed
- 1/2 cup oat flour
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/4 cup + 1 tablespoon apple cider vinegar, divided
Preheat oven to 425F. Line a large baking tray with parchment paper.
Cut the head of cauliflower into small, bite-sized florets (approximately 1 inch across or smaller).
Whisk together the oat flour, sea salt, and black pepper in a large airtight container.
Add the cauliflower florets to a large, nonreactive mixing bowl. Pour 1/4 cup of the apple cider vinegar over the florets and toss to coat. If you have an extra 15 to 30 minutes, let it marinate in the vinegar. If not, no worries, you can move straight to the next step!
Use a slotted spoon to transfer the cauliflower florets into the container with the oat flour. Secure the lid and vigorously shake the container to coat the florets. Dump the florets onto the lined pan and spread them out into a single layer.
Bake for 15 minutes, flip the florets over as best you can, and bake another 15 to 17 minutes or until crisp and golden.
If you want a bit more vinegar tang, use your fingers to spritz the cauliflower with the remaining tablespoon of apple cider vinegar. Season with a bit more sea salt and black pepper, if desired.