Crispy Popcorn Cauliflower Nuggets

Crispy Popcorn Cauliflower Nuggets

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Crispy Popcorn Cauliflower Nuggets

These take cauliflower to the next level of awesome! The secret here is the wonderful batter that both packs in flavour and makes these little popcorn pieces so crispy and delicious. I recommend using a coconut, avocado or macadamia oil spray, which can be found here at my online store, to coat the popcorn pieces here and deliver the crispiest results.

And don't forget you we have a 1/2 Price Program and Cookbook Special for my 10 Week Online Program of Meals, Mindset and Moves and you can get started here today!

  • INGREDIENTS

    POPCORN CAULIFLOWER 

    100 g (1 cup) almond meal
    2 teaspoons chilli powder
    1 teaspoon garlic powder
    2 teaspoons smoked paprika
    2 teaspoons ground cumin
    2 teaspoons ground turmeric
    750 ml (3 cups) coconut cream
    120 g (1 cup) arrowroot or tapioca flour
    1 head of cauliflower, cut into bite-sized florets
    coconut, avocado or macadamia oil or oil spray, for coating
    sea salt and freshly ground black pepper

    EASY BARBECUE SAUCE

    3 tablespoons hulled tahini
    75 g tomato paste
    1 teaspoon maple syrup
    1 teaspoon garlic powder
    1 1⁄2 teaspoons apple cider vinegar
    1 1⁄2 teaspoons molasses
    3 drops liquid smoke, or to taste, optional (see tip below)
    sea salt, to taste
    1⁄2 teaspoon chilli powder (optional)
    3 tablespoons filtered water, plus extra if needed

  • METHOD

    Preheat the oven to 180°C and line two large baking trays with baking paper.

    Mix the almond meal, chilli powder, garlic powder, paprika and ground spices in a large bowl. In a separate large bowl, mix together the coconut cream and arrowroot or tapioca flour to make a thick batter.

    Dip a cauliflower floret briefly in the coconut cream batter to coat evenly, then toss it in the almond meal mixture. Transfer to a prepared tray and repeat with the rest of the florets.

    When all the florets are ready, drizzle or give them a gentle spray with oil. Bake for 25–30 minutes, turning halfway and drizzling or re-spraying with oil if you wish, until golden brown and crisp.

    Meanwhile, for the barbecue sauce, blitz together all the ingredients in a food processor or high-speed blender until really smooth. If the sauce is a little thick, add an extra splash of water.

    Remove the crispy cauliflower popcorn pieces from the oven and season with salt and pepper to taste. Serve alongside the barbecue sauce.

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