Smoky cauliflower popcorn recipe
The ultimate veggie treat, perfect for dipping. This smoky, sticky cauliflower will have the meat-eaters asking for more.
See method- Serves 4 as a snack
- 5 mins to prepare and 20 mins to cook
- 337 calories / serving
- Freezable
- Vegetarian
Ingredients
- 1 large cauliflower, leaves discarded, broken into florets
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 60g plain flour
- 1 large egg
- 100ml semi-skimmed milk
- sunflower oil, for deep-frying
- 1 tbsp sesame seeds
- 2 tbsp chipotle paste
- 1 tbsp honey
- 2 tbsp olive oil
- ½ garlic clove, crushed
Each serving contains
- Energy
- 1405kJ 337.0kcal
- Fat
- 24g
- Saturates
- 4g
- Salt
- 0.6g
- Sugars
- 11g
of the Reference intake
Carbohydrate 24.2gProtein 9.8gFibre 5.1g
Method
- Blanch the cauliflower in boilingwater for 2-3 mins to slightly soften. Drain; set aside to cool.
- Stir together the smoked paprika, cumin and four in a mixing bowl with a pinch of salt. Mix in the egg and gradually whisk in the milk to make a batter.
- Pour enough sunflower oil into a large saucepan to reach one-third up the side. Heat the oil over a medium heat until it reaches 180°C on a thermometer, or a small piece of bread browns in 1 min.
- Dip each cauliflower floret into the batter mixture and, working in small batches, add to the hot oil and sizzle for 2-3 mins until golden and crisp. Use a slotted spoon to transfer to a plate lined with kitchen paper, then sprinkle with sesame seeds. Repeat with the remaining cauliflower and batter.
- Meanwhile, mix the chipotle paste, honey, olive oil and garlic with 1 tbsp water in a small bowl.Serve alongside the cauliflower popcorn for dipping.
- See more Cauliflower recipes
Freezing and defrosting guidelines
Freeze cauliflower popcorn only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
