Crispy Cauliflower Poppers
These vegan crispy cauliflower poppers are so addicting, and make the perfect appetizer…or in my case, meal because I can eat the entire thing at once. They are baked to perfection and the breading on these poppers are full of flavor.
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Ingredients
- 1 small head of cauliflower, chopped into bite sized florets
- 3/4 cup AP flour (or GF AP flour, chickpea flour, brown rice flour)
- 3/4 cup plain unsweetened almond milk, or any non-dairy milk
- 1 cup crushed Spudsy Cheesy Cheddar Sweet Potato Puffs (or bread crumbs)
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2-1 tsp sea salt
- 1 tbsp nutritional yeast
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat.
- In a medium bowl, whisk the flour and almond milk to create a thick batter.
- In another bowl, mix together crushed Spudsy puffs, Italian seasoning, smoked paprika, black pepper, sea salt, and nutritional yeast. Combine well and line up the bowl next to the batter.
- Toss the cauliflower in the batter mixture one or two at a time, shaking off excess batter. Do not soak. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the florets are coated.
- Bake for 40-45 minutes until they are a nice golden brown. You want them to be crispy! You can flip them half-way through baking, but I just left mine and they were still very crispy.
- Serve with your favorite dipping sauce and enjoy!
Servings: 3 servings