Cauliflower. No-one has had a bigger glow up in the last 10 years than cauliflower. It went from being pasty broccoli the sorcerer of vegetables, always coming at you with a new look. You want rice? Mashed potatoes? Pasta? Cheese? A man? Low cost housing? Make it from cauliflower.
Despite the shade I’m throwing at my mate the humble cauli, it is a pretty epic veggie and this popcorn version is red bloody hot. Even if you aren’t a cauliflower lover, this will probably make you turn.
Before any vegans lose their minds when they see eggs in this recipe just hold up one bloody second and let me give you the vegan alternative. It’s besan (chickpea) flour mixed with enough water to form a batter, as much as you need to coat as much cauliflower as you have. That’s it. I got you vegans so stand down.
- 1 small head cauliflower chopped into florets
- 1 cup cassava flour
- 2 eggs lightly whisked
- 1 tsp salt
- 1 tbs Adobo seasoning or herb mix of your choice
- Olive oil to drizzle
- 1/4 cup Coconut aminos
- 1/8 cup Apple cider vinegar
- 1/3 cup fresh orange juice about 1 orange
- 1 heaped tsp fresh grated ginger
- 1 tsp tapioca flour
Preheat oven to 180C.
Grab 2 large bowls, in 1 add the whisked eggs, in the other add the flour, adobo and salt and mix well.
Drop the cauliflower in small batches into the egg wash then into the flour mixture to coat.
Place in a single layer on a baking tray and drizzle with olive oil.
Bake for 30-40 mins until golden.
All ingredients over low heat, simmer until reduced by half.
Drizzle over the cauliflower right before serving.
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