Buffalo Cauliflower Popcorn VE

Buffalo Cauliflower Popcorn
VE | Serves 2 as a snack | Clear Mini

The original Buffalo Wings were made in New York by a bar owner who received an accidental shipment of chicken wings, and rummaged in her kitchen to see what she could make. Using the same principle, we’ve turned cauliflower, paprika, oat milk and breadcrumbs into a snack which also goes great with beer. 

Spice up the vegan batter using smoked paprika and garlic, or try a ready-made blend (you can now buy New York Buffalo seasoning in jars). Then roll, happily, in breadcrumbs and roast in the air fryer. What comes out is just-tender cauliflower with a spicy, crunchy bite. Now just decide what you’ll dip it in…

Option one, a tangy Greek dip blending red pepper and feta? Option two, the classic wing accompaniment – a creamy, herby ranch dip?  Or option three, a bottle of your favourite hot sauce (hello Sauce Shop)? Get all three if you’re a real sauce-dribbler. And prepare to enjoy these florets way more than you ever thought you would… because move over cauliflower cheese, you’ve retired now. The whole plate was empty by the time our photo shoot ended.

Half a head of cauliflower (300g), broken into 1” florets

Batter:

75ml plant-based milk (we used oat)
2tbsp cornflour
2tsp garlic granules
1tsp smoked paprika
½ tsp salt

Breadcrumbs:

100g dried breadcrumbs
1tsp smoked paprika
1tsp oil

First, make the batter: measure the milk and stir in the cornflour until it’s quite thick and sticky, but can still be poured. Add the paprika, garlic and salt and mix.

Now tip the batter over the cauliflower florets, in a bowl, and turn them gently until they’re as coated as they possibly can be. (You want maximum flavour and crunch in every nook.)

 You can leave them sitting in the batter until you’re ready to cook. At that point, tip the breadcrumbs and paprika onto a plate and dribble on the oil. Rub between your fingers to distribute the oil as much as you can.

Now turn each floret in the breadcrumbs, coating it well. Place each one into the air fryer basket, arranging them in a single layer with a little space between. (You will probably need to do these in two batches.)

Roast for 22 minutes at 180°C.

Red Pepper & Feta Dip
V | Serves 2

2 long red peppers, halved
50g feta cheese (or vegan Greek cheese)
2tbsp olive oil
Chives, to garnish (optional)

Cut the stalks off the peppers and halve them to fit into the air fryer basket. Roast for 16-18 minutes at 180°C, or until the edges start to blacken. Remove to a bowl and when cool enough, peel away the outer skin.

Put the peeled pepper, feta, and olive oil into a blender (you can use a handheld blender or classic upright blender) and blend until relatively smooth – little bits of feta are OK with us. You probably won’t need salt, as the feta is salty, but taste to check for seasoning. Garnish with chives. 

Ranch Dip
V | Serves 2

3tbsp plain yoghurt
1tbsp mayonnaise
1tbsp chopped herbs (chives, parsley, dill or a combination)
Squeeze of lemon juice, to taste

If you’re on a budget, you can use 1tsp of dried herbs or just one type of herb (chives) to make this more affordable. Just mix it all together and season to taste. Customising your ranch dip is part of the fun… make a signature herb blend, add a squirt of mustard, or chopped gherkins, and start dipping.

TAGS: snacks, dips, vegetarian recipes, Clear Mini