Popcorn cauliflower bites are simpler to make than you might think. And they’re a terrific way to get some vegetables into those eaters that might ordinarily turn up their noses. A dish of creamy dip and you’re done.
Adapted from Jo Pratt | The Flexible Family Cookbook | Frances Lincoln, 2020
They’re a brilliant party food snack, or a starter when entertaining. To avoid last-minute rushing around, coat the cauliflower florets in the crumbs and keep chilled, in a single layer on a tray. Then all you need to do is fry them and serve with garlic mayonnaise, ketchup, chile mayonnaise, or just a squeeze of lemon. — Jo Pratt
Popcorn Cauliflower Bites
Dipping anything in breadcrumbs and frying until golden is always going to be a winner, and for anyone telling you they don’t like cauliflower, they may well change their minds if they try this.
Jo Pratt
Prep 20 mins
Cook 20 mins
Total 40 mins
Snack
American
8 servings
195 kcal
No ratings yet
Ingredients
- 2 cups chickpea flour* or all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic salt
- 1 1/2 cups milk
- 2 cups panko breadcrumbs
- 1 (1 1/2 lbs) cauliflower broken into bite-sized florets
- Mild vegetable oil for frying
- Garlic mayonnaise ketchup, chile mayonnaise or just a squeeze of lemon, for serving
Directions
- In a medium bowl, whisk the flour, paprika, oregano, garlic salt, and milk together until you have a smooth batter. Place the panko in a separate bowl.
- Dip the cauliflower florets in the batter, allow excess to drip off, then roll them in the breadcrumbs to evenly coat. Place on a large plate or baking sheet while the oil heats.
- Fry until golden and crisp, 2 to 3 minutes.
- Remove with a slotted spoon and drain on a paper towel-lined plate.
- Repeat with the remaining cauliflower florets.
- Serve with garlic mayonnaise, ketchup, or chile mayonnaise to dip into or finish with a squeeze of lemon.
Notes
*What is chickpea flour?
Gluten-free and packed full of protein, chickpea flour is used to coat veggies for pakoras and to make socca, a super delish flatbread. It’s a pretty dense flour, but when used it cooks up light and crisp–especially when fried. It doesn’t have much more flavor than plain white flour but packs a punch of protein (also less calories and carbs). Made from finely-milled chickpeas, you can make it at home from dried garbanzos, if you can’t find it in stores. Just give it a good whizz in your food processor and sift before use.Show Nutrition
Serving: 1servingsCalories: 195kcal (10%)Carbohydrates: 31g (10%)Protein: 10g (20%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mg (1%)Sodium: 439mg (19%)Potassium: 359mg (10%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 226IU (5%)Vitamin C: 1mg (1%)Calcium: 101mg (10%)Iron: 2mg (11%)
Originally published August 20, 2021