Feeling peckish? Instead of reaching for the usual pre-packaged snacks, take some time to whip up a bowl of hot and spicy ‘popcorn chicken’. For seasoning, we used onion and garlic powder, together with some spices – making for a low fat and vegan-friendly way to replicate the party favourite. The best part? You can leave most of the work to your air-fryer!
- 2 tbsps linseed meal
- ¼ cup (70 g) Dijon mustard
- 2 tbsps hot sauce
- 1⅔ cups (250 g) plain flour
- 2 tsps onion powder
- 2 tsps garlic powder
- 2 tsps smoked paprika
- ½ tsp cayenne pepper
- ½ tsp ground white pepper
- 1 medium cauliflower (1.5 kg)
- Olive oil cooking spray
- Hot sauce and lemon wedges, to serve
Combine linseed meal with ⅔ cup (160 ml) water in a large bowl; stand for 5 mins or until thickened. Add mustard and hot sauce; stir to combine.
Combine flour, onion powder, garlic powder and spices in a second large bowl; season with salt.
Cut cauliflower into 2.5 cm florets.
Preheat a 5.3 litre air fryer to 180 C for 3 mins.
Add cauliflower to linseed mixture; stir to coat. Working in batches, toss cauliflower in flour mixture to coat; spray generously with oil.
Taking care, pull out the air-fryer pan and basket; place half the coated cauliflower in basket. Slide pan and basket back into appliance. Keep temperature set at 180 C; set timer for 10 mins. Cook until cauliflower is golden. Transfer popcorn cauliflower to a bowl; season with salt. Cover to keep warm. Repeat cooking with remaining coated cauliflower.
Serve popcorn cauliflower with hot sauce and lemon wedges.