Cauliflower Popcorn

(Yields 12 bites)

1 head cauliflower

3 tablespoons olive oil

2 teaspoons salt (for a salt free alternative, use Mrs. Dash Table Blend)

1 movie-popcorn container or empty Jiffy Pop container (optional)

Preheat oven to 425 degrees. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil and salt. Toss thoroughly. Spread cauliflower on a baking sheet lined with parchment paper, if available, for easy cleanup. Roast for one hour or until much of each floret has become golden brown. That's the carmelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they'll taste. Turn three or four times during roasting. Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container. Fill it with cauliflower and serve immediately.

Pepper-Crusted Salmon

(Serves 4)

Soy Marinade

1/4 cup soy sauce

4 teaspoons fresh lemon juice

2 garlic cloves, minced

2 teaspoons brown sugar


1 (2 lbs.) center-cut salmon fillet, skinned and cut into 4 portions

8 teaspoons coarsely ground pepper

1/4 cup olive oil

To prepare the marinade, combine the soy sauce, lemon juice, garlic and brown sugar in a sealable plastic bag and mix well. To prepare the salmon, add the fillets to the marinade and marinate in the refrigerator for 30 minutes. Drain, discarding the marinade. Press the pepper onto both sides of the steaks. Heat the olive oil in a heavy skillet over medium-high heat until hot but not smoking. Add the salmon and saute for 2 minutes on each side or until the fish flakes easily. Remove to paper towels to drain.