I loved the flavor of this cauliflower ‘popcorn’. The cumin and chili powder add a nice southwestern, earthly flavor. The nutritional yeast (which I’d never used before) made me think of cheddar cheese flavoring. I was pleasantly surprised by it.
Now, let’s talk ‘popcorn’. That makes you think crunchy, and if you eat this cauliflower raw that’s just what you’ll get. You can also pop (sorry) them into a dehydrator for 12 or so hours. Right out of the dehydrator they have a nice crunch to them, but I found that that crunch doesn’t last. The seems get a bit soft…. and not popcorny. But the flavor was still great!
I’m looking forward to other ways to use nutritional yeast. For us, I’d recommend this cauliflower popcorn, but honestly I’d enjoy them more raw and save the dehydrator time. That’s up to you. I’m a big texture guy, and for me, the texture of the raw cauliflower was better.
Also try crispy green beans from the Nesco Snackmaster Pro.
Prep Time5 mins
Cook Time12 hrs
Total Time12 hrs 5 mins
Servings: 8 servings
- 1 head cauliflower florets removed (try to remove as much stem as possible if dehydrating)
- 1 tablespoon olive oil
- 3 teaspoons nutritional yeast
- 2 teaspoons cumin
- 2 teaspoons chili powder
- Kosher salt to taste
Place the cauliflower into a large bowl.
Add the olive oil, yeast, cumin, chili powder and salt and toss to coat.
Serve raw, or if desired, place into a dehydrator and dry for 12 hours. Serve immediately.
Making jerky with my Nesco Snackmaster Pro is something I really enjoy. But the other reason I bought a dehydrator is to dry fresh herbs from my garden. Fresh herbs don’t last long, so I dry as many as I can and keep them in air-right containers in the pantry like this dried cilantro.
Easy as anything to dry, dried cilantro crumbles up and stores easily for use in the winter. It’s not a substitute for fresh cilantro in recipes like salsa, but it’s great for flavoring stews and soups.
I did not remove the cilantro from the stems until after I dried it. It’s a lot easier to remove the leaves once they are dried. I then lightly crumbled them just a bit and put them in containers for use later.
I love drying fresh herbs with my Nesco Snackmaster Pro. I also freeze them for later use.
Dried Cilantro on the Nesco Snackmaster Pro
Cook Time12 hrs
Total Time12 hrs
- Fresh cilantro rinsed, patted dry. Do not remove leaves from stems.
Place cilantro onto the dehydrator trays.
Set the dehydrator to 95 F and let dry for 12-24 hours or until the leaves are dry and crispy, rotating the trays every 2 hours.
Let cilantro cool slightly then remove leaves from stems and crumble (by hand) into a resealable air-tight container.
Wow! I was so happy with sun-dried tomatoes on the Nesco Snackmaster Pro. The process was about as easy as you can possibly get. You end up with pliable but not leathery tomatoes that can be used anywhere jarred sun-dried tomatoes are called for. Like sun-dried tomato hummus, which I made immediately after the tomatoes were ready. I used roma tomatoes because they are cheap and don’t require me to remove the seeds. If you use bigger tomatoes you’ll have to seed them after removing the skins.
These sun-dried tomatoes on the Nesco Snackmaster Pro aren’t packed in oil like those in jars. And I opted to not season them at all, though you can surely add basil or thyme or whatever flavors you want. It takes a lot of tomatoes to make a batch of sun-dried tomatoes. I made a big batch, and froze the leftovers in vacuum-sealed bags in the freezer.
Sun-Dried Tomatoes on the Nesco Snackmaster Pro
Prep Time15 mins
Cook Time12 hrs
Total Time12 hrs 15 mins
Servings: 2 cups
- 5 pounds ripe Roma tomatoes
Fill a large bowl with ice and add water to create an ice bath.
Bring a large pot of water to a boil.
Working in small batches (4-5 tomatoes at a time), add tomatoes to boiling water and boil for 45 second to 1 minute at the most. If your tomatoes are small, 45 seconds should be enough. You aren't trying to cook the tomatoes, only loosening the skin.
Remove tomatoes to ice bath and let cool for 5 minutes before removing and peeling the skin. Most of my tomatoes peeled easily, but for some I had to use (gently) a vegetable peeler.
Cut the tomatoes into quarters lengthwise and remove and tough green parts along with any stems.
Add tomatoes to the dehydrator. I used screens, but you don't need them.
Turn dehydrator to 145 F and dry until the tomatoes are leathery, but not crispy. There should be no visible signs of water and no water should escape when you squeeze the tomatoes. Rotate the trays every hour to ensure consistent drying. Larger pieces may require longer drying times.
Let tomatoes cool before using, or freeze and vacuum pack for later use.