Chili Lime Cauliflower Popcorn
Ingredients
- 1 large head cauliflower
- the juice of one lime
- 1 tablespoon extra virgin olive oil
- 1 to 2 tablespoons chili powder depending on strength of flavour desired
- 1 teaspoon kosher or sea salt
- 1/4 teaspoon ground cumin
Instructions
- Trim the leaves from the cauliflower and pull off large hunks of florets. Break them down until they are in florets not larger than the tip of your thumb. Wash and drain them well. Transfer the florets to a large mixing bowl and toss with the remaining ingredients.
- Spread them out in a single layer on dehydrator trays and dehydrate for 6-12 hours (at 135°F if you have an adjustable thermostat) or until the cauliflower is about the size of popcorn and is dried through. Open the dehydrator and let the cauliflower cool to room temperature. It will continue to crisp up as it cools. Store in an airtight container for up to a month. If it begins to soften, you can refresh it in the dehydrator for a couple of hours.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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