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Popcorn Cauliflower with Spicy Hot Topping

This is my vegan version of popcorn shrimp I used an air fryer and came out so crunchy but oven baked is fine too. Great as an appetizer or side dish. Here‘s how I do it:

Ingredients

1 head of cauliflower cut into florets

3/4 cup flour of choice I used gluten free flour but standard flour is fine or chickpea flour works well too.

1 tbs paprika

1 tbs garlic powder

1 tbs onion powder

S&P to taste

1/2 cup vegan milk I used oat milk

1/2 cup panko breadcrumbs


For the Sauce

1/2 stick vegan butter

2 tbs hoisin sauce or soy sauce

1 tbs agave nectar

1 tsp sesame oil

1-2 tsp hot chili paste or oil depending how spicy you like it

1 tsp rice wine vinegar


Mix the dry ingredients in a bowl, the flour and spices then add the milk till it forms a pancake type batter consistency. Dip the cauliflower pieces in the batter then coat them with the panko in a separate bowl. Place on parchment lined baking sheet and bake at 350 for 20-25 mins till golden and crisp or cook in air fryer for 12 mins at 375. While cooking add the butter to a sauce pan and melt it over low flame then add the other liquid ingredients and combine. When cauliflower is cooked place in a large bowl and drizzle with the sauce stir so it coats all the pieces and serve immediately while hot.




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