I am telling you, this tastes JUST like french fries and ketchup, and the whole this is so healthy, you actually SHOULD eat your fill.  Cauliflower is a powerhouse of nutrients and the only fat to be found is in the olive oil it’s tossed in.  The ketchup is a time-intensive recipe, but if you make a big batch (like, twice the recipe), you’ll end up with the equivalent of a store-bought ketchup bottle to eat to your heart’s content.  No sugar anywhere, no processed chemicals like high fructose corn syrup, and the TASTE!  Wow! This is from wholelifestylenutrition.com.

Organic Roasted Cauliflower Poppers Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6 servings

Serving Size: 1 serving



  1. Preheat oven to 425 degrees

  2. Cut up cauliflower into small pieces and wash and dry them.

  3. Mix the other ingredients. Place cauliflower into a large ziplock bag and pour oil mixture over the cauliflower. Shake the bag until cauliflower is well coated.

  4. Place cauliflower pieces onto a baking sheet.

  5. Bake for 40-45 minutes turning several time so that the cauliflower browns evenly. Don’t be afraid of them getting to brown, that is what makes them good!

  6. Serve with homemade ketchup, recipe below.

  7. Remove from oven and enjoy!

Organic Healthy Ketchup Recipe

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 32 tbsp

Serving Size: 1 tbsp


Nutritional Information Calories: 15.0 Fat: 0.2g Carbohydrates: 3.3g Protein: 0.6g


  • 4 ½ pounds organic ripe tomatoes

  • ¼ cup onion chopped

  • ½ cup white vinegar

  • ½ of a cinnamon stick

  • 6 whole cloves

  • ½ tsp. celery seeds

  • Dash of red pepper

  • ⅛ – ¼ cup steviva blend, or sweetener of choice (sweeten to taste)

  • 1 tsp. unrefined sea salt


  1. In a small saucepan add vinegar, cinnamon stick, cloves and celery seeds.

  2. Bring to a boil. Remove from heat and set aside.

  3. Quarter and core tomatoes and put in a large stockpot.

  4. Add onions and cook on medium heat for 25 minutes or until tomatoes cook down.

  5. Put tomato and onion mixture through a food mill or sieve and discard seeds and skins.

  6. Return the pulp back to the stockpot.

  7. Measure the depth with a ruler.

  8. If it is 2″ high, then you want to cook it down by half, so in this example you would cook it down to 1″.

  9. Stir occasionally (this could take a little over an hour to accomplish).

  10. Once it has cooked down, add your strained vinegar (discard spices), add salt and cook until you reach your desired thickness (about 30 more minutes). Keep in mind, sauce will thicken as it cools down.

  11. Add stevia blend or sweetener of choice and stir.