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5
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Harissa Popcorn Cauliflower
These crunchy Harissa popcorn cauliflower bites make a delicious appetizer or a snack. Gluten-free and Vegan adaptable.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Appetizer
Cuisine:
Middle Eastern
Servings:
6
Author:
Khushboo
Ingredients
1
medium-head cauliflower
450 grams
1.5
cups
Panko bread crumbs
see notes
To whisk in a bowl
2
tablespoon
rice flour
OR cornstarch
3
tablespoons
yogurt
see notes
¼
water to make a thick batter
or more to adjust consistency
2
teaspoons
crushed garlic
1
tablespoon
harissa
see notes
1
teaspoon
oregano
For the dip.
½
cup
yogurt
3
teaspoon
tahini
1
teaspoon
harissa
1
tablespoon
chopped cilantro
1
tablespoon
chopped mint
Pinch
of garlic powder
or grated
Sat to taste
Pinch
of black pepper
Instructions
Wash the cauliflower head and cut off the end.
Break the cauliflower into small florets.
In a bowl whisk yogurt, spices, rice flour, spices, and water to form a thick consistency batter.
Add in the florets. Stir to combine.
Let it rest for at least 20 minutes up to a day in the fridge.
Now preheat the oven to 425 deg F
Grease a baking tray with some oil.
Add panko crumbs to the battered cauliflower and mix well to coat.
Or you can coat each floret individually with the bread crumbs.
Transfer it to the greased baking dish in a single layer.
Drizzle or spray some oil all over.
Bake for 25-30 minutes, until the top, is crispy and golden brown.
Serve immediately with the dip.
For the dip.
Mix everything that is called for the dip until smooth.
Refrigerate until use.
Notes
Possible substitutes.
Substitute
Harissa
with any spicy hot sauce of your choice. The measurement may vary depending on how spicy your hot sauce is.
Swap
rice flour
with roasted chickpea flour, cornstarch, potato starch, or blanched almond flour.
Use plain unflavored yogurt of your choice.
Easy
Vegan Substitute
- Simply swap the yogurt with non-dairy alternatives like coconut or soy yogurt.
Turn it
gluten-free
by using gluten-free panko bread crumbs.