Chef notes
When a craving for something like popcorn chicken strikes, instead of opting for takeout, whip up a quick batch of these vegetarian-friendly poppers made with cauliflower. Dredged in egg, breaded in gluten-free almond meal and tossed in warm, flavorful spices, these bite-sized florets are irresistible when they come sizzling out of the oven.
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup almond meal
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- Freshly ground black pepper
- Kosher salt
- 2 eggs
- Buffalo sauce (I prefer Frank's) or vegan ranch for dipping
Preparation
1.Preheat the oven to 350 F and line a rimmed baking sheet with parchment paper.
2.Cut the cauliflower head into florets and set aside.
2.In a medium bowl, whisk together the almond meal, turmeric, cumin, cayenne, pepper and salt. In a separate small bowl, beat the eggs.
3.Dip each floret into the egg mixture first, making sure it’s fully coated, and then put it straight into the spiced-almond meal mixture. Roll each floret around so that no side of the cauliflower feels unloved.
4.Place each floret onto the sheet pan and bake in the oven for about 30 minutes, flipping once halfway through baking. The cauliflower poppers will be golden brown when finished.
5.Serve immediately with buffalo sauce (I prefer Frank's) or a vegan ranch for dipping.
