Cauliflower Popcornby Elissa Jewell on June 1, 2019
Comfort food, with the nutrient density turned up to 11.
Most of my recipes don’t take very long to cook, but this might be the exception. The prep time is about 30 minutes plus up to 40 minutes cooking time, so although this recipe is amazing – it might be something you save for a weekend.
I’ve tried to emulate popcorn chicken here, but transformed it into a way to get your veggies that’s a heap more fun that steaming or boiling. This recipe is absolutely packed with nutrition. Per serve, you’ll get over 100% of your RDI for Vitamin C, 50% of your RDI for potassium, folate and fibre – all for only 230 calories.
Season this well and then serve with some really nice Dijon mustard, or a dipping sauce of your choice.
1 medium head of cauliflower, riced
1 medium zucchini
3 heaped tablespoons of savoury yeast
40g of lupin or chickpea flour
1 whole egg
Dried parsley and basil
Salt & pepper to taste
Preheat an oven to 200 degrees Celsius.
Rice your cauliflower by using a food processor or a grater, and then cook in the microwave for 3-4 minutes or until just tender. Meanwhile, grate your zucchini and then drain the water as best you can so that the grated zucchini is as dry as possible. If there’s too much water in the veggies, they won’t retain their shape nor their texture when cooking.
After the cauliflower is cooked, leave it to cool and then mix through all of the other ingredients.
Use a lightly greased baking tray and roll the cauliflower mixture into balls. Space evenly on the tray so they cook evenly, and then leave for 20 minutes before turning over and cooking for another 10-20 minutes. Depending upon your oven, you may find it needs more or less time, but they’re cooked when the outside is golden and crunchy.
This recipe serves 2.
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