Popcorn cauliflower bites
A brilliant party food snack, or a starter when entertaining. To avoid last-minute rushing, 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.
To avoid last-minute rushing, 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
Time taken: 30 minutes
Serves 8 as a snack
200g chickpea (gram) flour or plain flour
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic salt
350ml milk of choice
1 cauliflower, broken into bitesize florets
150g panko breadcrumbs
sunflower oil, for frying
garlic mayonnaise, to serve
- Whisk together the flour, paprika, oregano, garlic salt and milk until you have a smooth batter.
- Dip the cauliflower florets in the batter, allowing excess to drip off, then roll them in the breadcrumbs to evenly coat.
- Fill a wok or deep frying pan with 5cm sunflower oil and place over a medium-high heat. When the oil is shimmering, working in a few batches, carefully add the cauliflower florets. They should start to instantly sizzle when hitting the hot oil.
- Fry for about 2-3 minutes until nicely golden and crisp then remove with a slotted spoon and drain on kitchen paper.
- Serve with the garlic mayonnaise to dip into.
Gluten-free Use gluten-free breadcrumbs if you can get them; alternatively, swap the crumbs for polenta or fine cornmeal.
Upgrade There are plenty of other dipping options apart from the garlic mayonnaise. A favourite of mine is combining equal quantities of a creamy blue cheese, such as dolcelatte, with sour cream or crème fraîche and a handful of snipped chives. Or, a close second, is mixing mayonnaise with chipotle and lime juice.