Spicy Cauliflower ‘Pop Corn’

1 min read

This is a really fabulous way to have spicy and crunchy vegetable 'pop-corn' - well sort of. This is a standard spicy recipe from my The Ultimate GUTFIXx book. You canvary flavours by changing your spice mix to include curry, Mexican or even Moroccan.


1 whole cauliflower – broken into bite size florets

¾ cup of dates

¼ cup semi dried tomatoes

2-3 tbs. nutritional yeast (to taste)

2 tbs. tahini

1 tbs. apple cider vinegar

½ tsp. cayenne pepper

1 med clove fresh garlic – peeled and chopped

2 med red onions – peeled and chopped

½ tsp. turmeric

fresh parsley as a garnish

salt and pepper to taste.


Turn oven onto 150C (300F) Add all ingredients, except the cauliflower, to your blender and mix through thoroughly until a creamy consistency is achieved. Empty into a deep prep bowl. Now dip the cauliflower florets into the sauce and place onto a baking tray.

Place the floret pieces on the tray into the preheated oven and set timer for 45 minutes. Check and reset for a further 20 minutes. Some ovens vary in their behaviour. You are looking for a crispy brown outcome. Semi soft on the bite. Serve, with fresh parsley as a garnish. ENJOY!!

An image from Girl and the Kitchen & stock.

Copyright Scott Mathias - The Ultimate GUTFIXx 2019

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