Entertaining

Cauliflower popcorn with easy barbecue sauce

Name: Cauliflower recipe: fried popcorn with barbecue sauce
Yield: 4
Ingredients: 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; 125 g (1 cup) arrowroot or tapioca flour; 1 head of cauliflower, cut into bite-sized florets; Coconut, avocado or macadamia oil spray or oil, for coating; Sea salt & freshly ground black pepper; 3 tablespoons hulled tahini; 75 g tomato paste; 1 teaspoon maple syrup; 3/4 teaspoon garlic powder; 1½ teaspoons apple cider vinegar; 1½ teaspoons molasses; 3 drops liquid smoke, or to taste (see Tip); Sea salt, to taste; ½ teaspoon chilli powder (optional); 3 tablespoons filtered water, plus extra if needed

Rate now

https://healthimprovements.info/recipes/cauliflower-recipe-fried-popcorn-barbecue-sauce/59kug3rf — Cauliflower popcorn with easy barbecue sauce

Jump to recipe

by Luke Hines

Sep 12, 2019

This recipe takes cauliflower to the next level of awesome, it's like popcorn chicken but vegan! This is an edited extract from 'Eat More Vegan by Luke Hines, Published by Plum, RRP $39.99, Photography by Mark Ropper.'

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
125 g (1 cup) arrowroot or tapioca flour
1 head of cauliflower, cut into bite-sized florets
Coconut, avocado or macadamia oil spray or oil, for coating
Sea salt & freshly ground black pepper

Easy barbecue sauce

3 tablespoons hulled tahini
75 g tomato paste
1 teaspoon maple syrup
3/4 teaspoon garlic powder
1½ teaspoons apple cider vinegar
1½ teaspoons molasses
3 drops liquid smoke, or to taste (see Tip)
Sea salt, to taste
½ teaspoon chilli powder (optional)
3 tablespoons filtered water, plus extra if needed

Method

1.

Preheat the oven to 180°C and line two large baking trays with baking paper.
2.

Mix the almond meal, chilli powder, garlic powder, paprika, cumin and turmeric in a large bowl. In a separate large bowl, mix the coconut cream and arrowroot or tapioca flour to make a thick batter.
3.

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.
4.

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.
5.

Meanwhile, for the barbecue sauce, blitz 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.
6.

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