Cauliflower "Popcorn" Salad

This snack is crunchy, savoury and satisfying. With its creamy and zesty zucchini-tahini dressing, and a little heat from a jalapeno, this cheesy cauliflower popcorn makes the perfect snack for a night in with a movie! Featuring turmeric, garlic, and apple cider vinegar – who says popcorn can't be healthy?



1 head of cauliflower

1 cup chopped zucchini

1/2 cup sundried tomatoes

1 small clove of garlic or 1/2 tsp garlic powder

3 tbsp tahini

1 tsp turmeric

1/3 cup nutritional yeast

1 tsp coconut aminos or Bragg's soy sauce

1/2 tbsp apple cider vinegar

a pinch of pink Himalayan salt

1/2 cup water

1–2 tbsp chia seeds (optional)

1/2 jalapeno, seeded (optional)

chives, chopped (optional for garnish)




Soak 1/4 cup sundried tomatoes and chia seeds (optional) in 1/2 cup water, for 15-30 minutes.

Cut the cauliflower into small popcorn-size pieces.

Place the zucchini, tahini, coconut aminos, apple cider vinegar, turmeric, garlic, salt, nutritional yeast, jalapeno, and the chia seed/sun-dried tomato mixture into a blender.

Blend until the ingredients have a smooth consistency.

Using a large bowl, mix the dressing with the cauliflower until fully coated.

Finely chop the rest of the sundried tomatoes and mix them with the cauliflower.

Plate and garnish with chives.



Although this dish is delicious raw, for a sweeter, toasted version you can place your dressed cauliflower on a non-stick baking sheet, and bake at 350 degrees F for 30 minutes or until golden brown. The more deeply caramelized the cauliflower gets, the sweeter it will taste.

Another excellent variation involves using a dehydrator to create a buttery chewy texture. Yum!  

Posted on October 9, 2016 .