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While traveling around Rajasthan in our early 30’s, we would roam around old forts, temples, and palaces that have withstood centuries of wear and tear. One of the highlights of this trip was stopping at our lodgings every evening and working with the local chefs there to modify their dishes to be SCD-safe so that we were well taken care of. The curried cauliflower version was invented during this time! - Raman & Nilou


1½ pounds (300 g) cauliflower
3 tablespoons (45 mL) olive oil
½ teaspoon salt
½ teaspoon black pepper
Curry version:
1 teaspoon Homemade Curry Powder (p.347)
½ teaspoon ginger, peeled and grated fine
1-1½ teaspoons garlic cloves, peeled and minced fine
1 teaspoon dried parsley flakes
½ lemon, juiced


1. Coarsely chop the cauliflower into bite-size florets
2. Put the cauliflower in a flat baking pan
3. Drizzle with olive oil and sprinkle with salt and pepper
4. Mix until cauliflower is coated well
5. Bake in the oven on 375°F (190°C or gas mark 5) for 30-45 minutes, or until cauliflower is brown/ golden on top and cooked through
6. You may flip florets during baking process to make sure all sides are As an alternative to this, you can make Curry Cauliflower Popcorn that would include adding spices to the cauliflower at the same time you add in the salt and pepper
7. Those ingredients are listed above in the Curry version
8. You would follow all the same steps for cooking
9. cooked through


4-6 servings

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0