Three Veg and Meat: Cheesy Cauli Popcorn

You'll find this is the easiest rendition of popcorn anything! And even better, you can whack it in the oven and not have to worry about any hot oil on the stove.

By: Josephine / 01/05/2019

Three Veg and Meat Cheesy Cauli Popcorn

Olivia's take on cheesy cauliflower popcorn is best served fresh from the oven, though gobbling them up fast won't be a problem.

PT20180531 3VM PopcornCauliflower 6548

This recipe is Vegetarian | Dairy Freeable | Gluten Freeable

Healthy Fats | Low Carb

  • 1/2 serve protein per serve
  • +150% RDI vitamin C (from cauliflower)
  • No added sugars

Make Ahead

You can crumb up a batch ready for baking and keep it in an airtight container in the fridge for up to 1 day, or in the freezer for up to 3 months.


Serves 4-6

  • 1 cup (60g) fresh breadcrumbs, such as gluten-free or spelt (see tips)
  • 2/3 cup (60g) finely grated parmesan cheese (see tips)
  • 1 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1/2 cup (75g) sesame salt or sesame seeds
  • 2 eggs
  • 4 cups (500g) cauliflower, cut into 2 cm pieces
  • extra virgin olive oil, for spraying or drizzling

Top tips before you start

Olivia likes to make her own breadcrumbs whenever she sees a reduced-price spelt bread at her local organic supermarket - the older the better, she says! Pop it in a food processor and store the crumbs in a biodegradable freezer bag in the freezer, where they will keep for up to 6 months. If you are going to buy breadcrumbs, take a quick look at the ingredient list to see it isn't too long with 'stuff'.

For dairy-free popcorn, replace the cheese with 1 tablespoon nutritional yeast flakes.

To make the nuggets gluten free, use gluten-free breadcrumbs.

Let's start cooking

  1. Preheat the oven to 180° (350°F). Line two baking trays with baking paper. Put the breadcrumbs, parmesan, turmeric, garlic powder and sesame in a bowl. Season with sea salt and black pepper and mix well to combine. In another shallow bowl, lightly beat the eggs.
  2. Working with a few pieces at a time, dip the cauliflower florets in the beaten eggs, covering well, then in a breadcrumb mixture until well coated.
  3. Spread the crumbed cauliflower in a single layer on the baking trays and spray or drizze well with oil.
  4. Bake for 20-25 minutes or until golden, crisp and cooked through. Serve immediately after.
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