Going to the movies can be a fun treat.
However, when we dive into that bowl of Movie Theater popcorn, we end up mindlessly scarfing down more than we bargained for, including hydrogenated and partially-hydrogenated oils (trans fat), salt, naturals butter flavors, preservatives, and toxic chemicals, dyes, and additives. On top of it all, the corn they are using is a genetically modified grain, showered in herbicides, insecticides, and pesticides before it even meets its toxic fate.
Whether you are opting for butter, or not, the oil itself is typically a toxic butter-flavored oil, so you are not escaping much. Regardless of whether you are watching a movie on the big screens or not, we have been conditioned to snack in front of the tv, and pop some corn when we are getting comfy on the couch.
Before you call me crazy, you ought to try this creamy, crunchy, and “cheesy” recipe. As you the florets in the oven, they will caramelize and become the perfect side, whether you are hosting guests for dinner and need something simple but snazzy, or creating a movie night at home. Give this roasted cauliflower dish a try.
Cauliflower is a great source of fiber, water, protein, Vitamin A, C, K, potassium, calcium, and naturally low in calories and fat. Popcorn on the other hand, even the air-popped type, does not have much to gloat about other than it’s low fat and high fiber properties. Popcorn is also a very inflammatory grain and extremely challenging to digest, where as cauliflower is naturally anti-inflammatory and is a naturally cleansing food.
I remember when I could eat popcorn endlessly, until I wanted to pop. However, because of cauliflower’s better nutrient profile and high fiber content, it satisfies more quickly than popped corn.
Roasted Rosemary Cauliflower— Popcorn Style
Ingredients:
- 1 large cauliflower, (about 6 cups)
- 2 tbsp dried rosemary
- 1 tsp sea salt
- 4-6 tbsp nutritional yeast (optional)
Method:
Preheat oven to 375 degrees. In a medium mixing bowl, toss cauliflower with salt and set to the side for 5 minutes. Salt will force cauliflower to release water and help the seasonings to stick without added oils. Add remaining ingredients and toss until well combined. Line a baking sheet with parchment paper, or non-stick paper. Scoop cauliflower onto baking sheet and bake for 30 minutes, or until edges of cauliflower are just lightly browning (about 30-40 minutes). Remove from oven and serve hot, or at room temperature. Top with remaining spices from your mixing bowl. Serve in small bowls with a toothpick for easy snacking.
How do you enjoy your cauliflower? 😉
P.S. I came across this article if you are looking to learn more about the truth about your movie theater popcorn.
Diary of a Nutritionist 