I’m a big fan of cauliflower, especially when it’s roasted. Here is a recipe for little fried cauliflower pieces that even picky kids will eat if you don’t tell them it’s cauliflower.
The recipe recommended using chickpea flour, but that’s not something everyone has in the kitchen so AP flour is fine. In one of the comments a poster said they used a lot more seasonings in the flour than the recipe calls for and it was much better, which is exactly what I thought when I first read the recipe. I’d probably go with tablespoons instead of teaspoons.
Popcorn Cauliflower Bites
2 cups chickpea flour or all-purpose flour
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic salt
1-1/2 cups milk
2 cups panko breadcrumbs
1 cauliflower broken into bite-sized florets
Mild vegetable oil for frying
Garlic mayonnaise ketchup, chile mayonnaise or just a squeeze of lemon, for serving. Or any dip of your choice.
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.
Fill a wok or deep frying pan with about 2 inches (5 cm) of oil and place over medium-high heat. When the oil is shimmering and has reached 300°F, working in a few batches, carefully add the cauliflower florets. They should start to sizzle instantly when they hit the hot oil.
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 the dip of your choice.
—kwc—
As I mentioned above I love roasted cauliflower but I haven’t made it in a while. I love the crispy edges and soft interior. I know the last time I made it was not ready in 20 minutes, but perhaps I used a lower oven temperature. The only way to tell if they are done is to taste one. They shouldn’t taste raw at all.
Also this is just a basic recipe. Cauliflower is so bland that it will take what ever flavors your family likes. It could be dry ranch seasoning. I know I would use garlic powder for sure. Red pepper flakes would be a good option. The possibilities are endless.
Oven Roasted Cauliflower
1 cauliflower sliced in small florets or 1/2" thick steaks
2 tbsp olive oil
2 tbsp unsalted butter, melted
1/2 tsp garlic powder
1/2 tsp salt or to taste
1/4 tsp ground paprika
1/4 tsp ground black pepper or to taste
Preheat the oven to 425 and line a baking sheet with parchment paper.
Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto cauliflower and toss to evenly coat.
Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.
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