My love/hate relationship with cauliflower is definitely erring more on the side of love than hate these days.
I’m finding more and more ways to enjoy cauliflower day by day, and today I’m happy to share a new experiment with cauliflower that I reckon turned out pretty darn well.
This side dish was created from a little vegetable crisper clean up which yielded a great head of cauliflower hidden in the back of the fridge drawer – it was just waiting to be turned into something spectacular. A further hunt in the pantry and I pulled out the bag of left over popcorn flour from the Popocorn Florentines… hmmm… something started to formulate rather rapidly. A hunt through the spice draw confirmed my direction – Spiced Popcorn Cauliflower Florets!
While I am learning to love cauliflower, its still not something I can eat served simply. However, layered with flavours and roasted, and I’m all over it.
There’s not much left to say really except that it had a great depth of flavour, was baked and not fried, and would be perfect served with meat straight off the BBQ.
Spiced Popcorn Cauliflower Florets
1/2 head cauliflower, in small florets
2 cups popcorn flour (see Popcorn Florentines for directions)
1/2 teaspoon chilli flakes
1/2 teaspoon turmeric
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and pepper
2 eggs, beaten
1/4 cup milk
Olive oil spay
Preheat oven to 180° Celsius.
In a shallow bowl mix popcorn flour, chilli, turmeric, garlic powder, cumin, paprika, salt and pepper to taste, and mix until well combined.
In a separate shallow bowl mix egg and milk.
Dip each floret into the egg mixture and then the popcorn/spice mixture ensuring each floret is well coated with each. Place cauliflower on a lined baking tray and spray liberally with olive oil. Place in oven and bake until tender and golden (about 25 minutes).
Remove from oven and serve.