Cauliflower popcorn chik’n
These cauliflower popcorn chik’n bites deliver that classic crunchy, finger-food vibe. They fry up golden, crisp, and snackable, making them an easy win for parties, family dinners, or sharing with friends.
Ingredients
Calories:
320
Protein:
9
g
- 1.0 medium head cauliflower
- 2 cups water (for blanching)
- 3 tbsp. ground flaxseed
- 1 tbsp. vegetable bouillon cube, crushed
- 1 tsp. ground cumin
- 0.5 cups water (for flax mixture)
- 5 tbsp. rice flour
- 2 cups panko breadcrumbs
- 1 Oil, for frying
- Optional: Guacamole, for serving
Preparation
- Prep the cauliflower: Cut the cauliflower into small florets.
- Blanch: Bring 2 cups of water to a boil. Add the florets and blanch for at least 1 minute to soften slightly, then drain well.
- Make the flax dip: In a bowl, whisk together the ground flaxseed, crushed bouillon cube, cumin, and ½ cup water. Let sit for 2–3 minutes to thicken.
- Coat in flour: Add the rice flour to a large bowl. Add the drained florets and toss until evenly coated.
- Bread: Spread the panko on a plate. Dip each floret into the flax mixture, shaking off the excess, then press into the panko to coat well.
- Chill: Refrigerate for at least 30 minutes.
- Fry: Heat enough oil in a small saucepan to shallow-fry. Fry the florets in small batches (about 2 at a time) until golden brown, then drain on paper towels.
- Serve: Enjoy warm with guacamole.
Tips
For extra crunch, make sure the cauliflower is well drained before coating. Any excess moisture will soften the crust.
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