What’s the most exciting way to eat cauliflower? With a little extra crunch? Or a palate-pleasing addition of spices? Obviously, the perfect harmony of flavors and textures create the best crispy golden cauliflower. This cauliflower popcorn is the vegetarian counterpart of your favorite popcorn chicken. The three elements that make this addictive snack super delicious are perfectly cooked cauliflower florets, spices, and the crunchy coating comprising of velvety batter and panko breadcrumbs.
The beautifully white veggie bouquet – cauliflower
Start with picking the perfect cauliflower. I used a medium head of cauliflower in this recipe. However, depending on the amount of popcorns you’ll need to make, choose from small, medium or large cauliflowers. Once you rinse it thoroughly under cold running water, cut into small or medium-sized florets. Now, you’ll need to cook these florets separately before making the super crispy cauliflower popcorn. In order to cook the florets, add them to boiling water seasoned with salt. When tender and cooked through, drain. Alternatively, you can also steam the florets in a large steamer if you like.
Spices and herbs for more flavor
Of course, simple cauliflower florets coated in breadcrumbs and deep fried taste amazingly delicious. But how about infusing some extra flavor in the form of spices and herbs? Delicious! I like to add a little ground cumin, paprika and garlic powder along with a couple of tablespoons of finely chopped coriander (cilantro) leaves. If you love a little spice kick, substitute paprika with red chili powder. And toss. Make sure all the florets are coated in the flavorful spices. I really love the addition of coriander leaves in this recipe, but you can substitute it with your favorite herbs like parsley, mint, or rosemary. Again, if you don’t have any fresh herbs on hand, dried ones will impart the much needed flavor.
The first crunchy coating – velvety batter
To create the perfect cauliflower popcorn, you’ll need to add two layers of crispy coating. And the first one is this smooth batter. A simple combo of regular all purpose (plain) flour, corn flour, yogurt and water. Don’t forget the seasonings. The idea is to create smooth batter with pouring consistency. The consistency of the batter is key here, it needs to coat the cauliflower florets creating a sticky surface for the breadcrumbs.
Panko breadcrumbs to make the crispiest cauliflower popcorn
The secret to making super crunchy, finger-licking popcorns is, obviously, the Japanese version of breadcrumbs or panko breadcrumbs. And this forms the second layer of crunchy element to the cauliflower florets. Florets dipped in batter are rolled in breadcrumbs before adding them into hot oil to turn crispy and golden. Crunchy layer outside and spiced tender cauliflower inside – one of the most magically delicious way to eat cauliflower. The contrasting textures really add that wow factor.
More cauliflower recipes:
Tandoori Cauliflower | Tandoori Gobi Chilli Gobi | Chilli Cauliflower Restaurant Style Gobi (Cauliflower) 65 Aloo Gobi | Indian Potatoes and Cauliflower Cauliflower and Potato Curry
Yield: 5 cups Cauliflower Popcorn | Video Print Crispy popcorns made with cauliflower florets. Perfect appetizer for your next gathering! Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Ingredients Batter: 1/2 cup all purpose (plain) flour 3 tablespoons corn flour (cornstarch) 2 tablespoons yogurt Water Salt to taste Cook cauliflower: 1 head cauliflower, cut into florets Water Salt to taste 1 teaspoon ground cumin (cumin powder) 1 teaspoon paprika 1/2 teaspoon garlic powder 2 tablespoons chopped coriander (cilantro) leaves Fry cauliflower: 1 cup breadcrumbs (I used panko breadcrumbs) Oil for deep frying Instructions Make batter:Place all purpose (plain) flour, corn flour and yogurt in a bowl. Season with salt. Add water to make smooth batter. Set aside.Cook cauliflower:Boil water in a large pot. Season with salt. Add cauliflower florets. Cook for 5 minutes or until tender. Drain. Transfer cooked cauliflower florets to a large bowl. Add ground cumin, paprika, garlic powder and coriander (cilantro) leaves. Toss to coat the florets in spices. Set aside.Make cauliflower popcorn:Meanwhile, heat oil for deep frying over medium-high heat.Dip florets in batter, and roll in breadcrumbs. Deep fry cauliflower, in batches, until golden. Drain on an absorbent towel. Serve with your favorite dip.Bake popcorns in oven:Preheat oven to 200 C or 400 F. Line a baking tray with baking paper.Arrange the cauliflower florets coated in breadcrumbs in a single layer on the baking tray. Spray with oil. Bake, turning occasionally, for 20 minutes or until cauliflower popcorns are crispy and golden.Make popcorns in air fryer:Preheat air fryer to 200 C or 400 F. Place cauliflower florets coated in breadcrumbs in the basket of the air fryer. Cook for about 15-18 minutes or until crispy, shaking every 5 minutes. Nutrition Information Yield 8 Serving Size 1 Amount Per Serving Calories 99Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 260mgCarbohydrates 15gFiber 3gSugar 3gProtein 4g © Nish Kitchen Cuisine: Indian Fusion / Category: Side Dishes Like this cauliflower popcorn recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube.
