Overview

These little cauliflower cheesy popcorn bites are fun, and once they're really dried out they won't even taste like cauliflower at all. A dehydrator is required for this recipe.

Ingredients

Nutrition Facts

Directions

  • 1. Break up an entire head of cauliflower into florets. Your sizes will vary, but think popcorn sized. :) Place florets into a huge bowl.
  • 2. Place all remaining ingredients on top of the cauliflower florets and stir gently and for quite a while to ensure that all of the florets are coated with the craycray delicious flavours.
  • 3. Line two dehydrator trays with parchment paper. Gently place the coated florets onto the parchment-paper lined trays.
  • 4. Dehydrate for an hour on high (140 degrees F). Then lower the temperature to 110F for another 8-10 hours. Florets will crisp up and shrink about half in size.
  • 5. Eat immediately, preferably in front of the TV while watching a good movie!

The Rawtarian's Thoughts

By The Rawtarian

These are cauliflower cheesy popcorn craziness that explode in your mouth with fabulous popcorn and cheesy and buttery flavor.

If you're not sure how long to dehydrate these for, best to opt for "over-drying" versus "under-drying." They are more popcorn-like the drier they are. In this picture they still have some moisture left in them because I couldn't wait for them to finish before eating! I like it when they are super small and dried out best, though.

It's best to eat these immediately because they will lose their crispness quite quickly (because they will absorb the moisture in the air).

 PS: These also taste really good undehydrated, so feel free to make them and eat them totally raw (undehydrated). They taste different, but still good.

PPS: This recipe is dedicated to Gail B. who first introduced me to the idea of making cauliflower popcorn. Mwaw!

PPPS: Nice pics, huh??? I got the little popcorn container and everything. That's how much I wanted to share this recipe with you!

Nutrition Overview

A++grade
  • This recipe is very low in Calories, and Carbohydrates.
  • This recipe provides you with 100% of your daily Vitamin C, Riboflavin, and Vitamin B6.
  • This recipe is a good source of Vitamin K.
  • This recipe is a noteworthy source of Protein, and Dietary Fiber.

Printable Recipe (PDF)

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Comments and Reviews

Top voted

108 votes
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I find that some recipes that don't call for oil are missing "something". Oil is a flavor carrier as well as a calorie powerhouse. Our bodies react to fat / calorie rich food. So I did that even though I'm dehydrating something adding a little fat like olive oil or nuts makes the recipe whole.

103 votes
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Thanks Ula. I know what you mean by that little "something!"

98 votes
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Hi There. I'm relatively new to your site and recipes. Loving it so far! I'm wondering though. I notice that you use (olive) oil in some of the recipes that are dehydrated. I'm wondering why. It seems to me that would lengthen the drying time and maybe even prevent complete dehydration because the oil can act as a moisture barrier to the moisture inside the food that is trying to escape. Have you tried those recipes with AND without oil? Why is using oil preferred? (So far I've only tried your Kale Chip recipe in the dehydrator, but look forward to trying more!)

All

2 votes
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Heidi's Review

Raw buttery popcorn recipe
4
4 out of 5

I was just looking at the zucchini and yam chip recipes. They both say to add oil and season after they are dehydrated. Why does this say to season before dehydrating?

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Hi Heidi. You want the chips to be crispy. If you add oil before dehydrating, they won't get crispy.

7 votes
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hello :)
My partner and I are new to the dehydrating world so please excuse me if this is a silly question, but I was surprised to see this recipe start at 140 degrees! Isn't that too high a temp for the food to still be raw?
Thanks for all your awesome recipes!
Tara

Posted from The Rawtarian's Raw Recipes App

4 votes
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Hi Tara! As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.
For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

65 votes
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Hi

I am loving your site! Thank you so much :) Just wondered if you have any ideas as to what I could use for that cheesy flavour given I am dairy and yeast (and gluten) intolerant!?!
Bit of a tall order, I know!
Any ideas welcome! I am going to try this with curry spices for now.. mmmmm!
Ever tried that?

Thanks!

Becky

66 votes
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Hi Becky!

It is a tall order :( Nutritional yeast is definitely the best cheesy-flavor that I've come across so far -

Curry would probably be tasty in this recipe, although I haven't tried myself.

Also, balsamic vinegar is NOT raw but it might be good too, so give it some tang. Not cheesy, but something to explore!

68 votes
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YUM! I could hardly wait for it to be done. This would be great to use as croutons on a salad.

86 votes
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Excellent idea, Janace! :)

72 votes
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We live in South Africa and our electric is so expensive here....I found that I actually eat these without "cooking" them. Delic! I think I could put them in the oven but then you loose the raw advantages.

Posted from The Rawtarian's Raw Recipes App

74 votes
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Glad you enjoyed these without 'cooking'! Whatever works!

76 votes
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I am dying to try your dehydrated recipes but I don't own a dehydrator! I saw you recommended a food processor to someone, any chance you could recommend a reasonably priced dehydrator?

Posted from The Rawtarian's Raw Recipes App

83 votes
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Hi Flymighty,

General principles: 8-to-10-trays are ideal, and do not get a round dehydrator because they don't circulate air properly.

Best dehydrator is 9-tray Excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

For the budget-conscious, you can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done if price is a big factor. The main difference is that this one doesn't have a door that closes all the trays in (which isn't a big deal unless you want to dehydrate taller items and have to remove trays, but you can cover the holes with aluminum foil if need be): http://tinyurl.com/avb59e3

Hope this helps!

72 votes
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Hi Flymighty. I have an excalibur dehydrator now but I started out with a Nesco. It was about $50 at Bed, Bath and Beyond. But you can find them for around $35 too! Its something to start with at least. Just google dehydrators. You can get an idea of all the different cheaper ones out there!! :)

81 votes
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Thanks for the tips, Lori!

xox

72 votes
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i dehydrated until crunchy (which took a really long time) but still didn't really break apart upon chewing - kinda hard to chew. Also 1 tablespoon of onion powder was way too much for me it just tasted like I was eating dried onions.. Too bad - I was really hoping I would like this. Maybe I did it wrong.

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