‘KFC-auliflower’ Popcorn with a Classic Style Dipping Sauce (vg)

When you are in the mood for a filling takeaway style snack, why not have a go at making your own? These delicious cauliflower bites are perfect for a weekend treat while watching your favourite movie.

These vegan cauliflower popcorn bites, are reminiscent of the classic KFC experience. With a perfectly seasoned crispy outer coating that creates an amazing crunch, and a delicate cauliflower filling, dip these flavoursome morsels into a classic style Kentucky dipping sauce, for quite a memorable mouthful. 

These little beauties are really quick and easy to make and will please the whole family when you can’t get out to your local takeaway.

Why not serve them in a proper popcorn bucket for the full movie night experience?

We love these little cauliflower treats, but you can experiment using other seasonal root vegetables coated in this tempura style batter, as they work just as well.

Happy cooking - N x

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Ingredients

KF Spice Mix

• 1 tbsp celery salt

• 1 tbsp mustard powder

• 1 tbsp cayenne pepper

• 2 tsp sea salt

• 3 tbsps white pepper

• 1 tsp dried oregano

• 1 tbsp ground ginger

• 1 tsp dried basil

• 1 tsp dried thyme

• 2 tbsp garlic salt 

• 3 tbsp paprika

• 1 tbsp black onion seeds (optional) 

• 1 tbsp black pepper

Dry Mix 

• 100g plain flour

• 50g cornflour

• 1 tbsp KF spice mix 

• 1/4 tsp salt

• handful fresh coriander leaves, finely chopped

• Grind of black pepper

Batter Mix 

• 100g cornflour

• 100g plain flour

• 1/2 tsp bicarbonate soda or MSG (Optional) 

• 1 tbsp Henderson’s sauce or vegetarian Worcester sauce 

• All of the remaining KF spice mix

• Sparkling spring water water

• 200g Panko breadcrumbs or and other dried fine breadcrumbs

• 1 large cauliflower, split into little florets, plus inner leaves 

• Sunflower Oil

KF Classic Dipping Sauce

• 5 tbsp mayonnaise

• 3 tbsp tomato ketchup 

• 2 tbsp Henderson’s or vegetarian Worcester sauce

• 1 tsp Dijon mustard

• 1/2 tsp caster sugar 

• 2 tbsp medium white onion, minced

• 1 tsp gherkin or caper pickle vinegar

• 1 tsp finely chopped fresh dill 

• 1/2 tsp ground paprika 

• pinch salt

• grind black pepper

(Place all the ingredients in a blender and whizz to combine, chill until required)

Garnish

• Handful fresh coriander leaves, finely chopped

• 1 tsp white sesame seeds

• Sprinkle of Sea salt

• Sprinkle of chilli flakes (optional)

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Method 

Mix the KF spice mix ingredients together and store in a Kilner jar. 

Break the cauliflower and leaves into bite size florets and place in a pan of cold water. On a medium heat bring to the boil. Once the water begins to boil, remove from the heat, drain and rinse in cold water. Leave the cauliflower pieces to cool and dry on a plate. 

Make the dry mix first. In a bowl mix together the flour, cornflour, spice mix, fresh coriander and seasoning.

Make the batter mix in a separate bowl. Add the flour, cornflour, bicarbonate, spice mix, Henderson’s sauce, to the bowl. Top with a little sparkling water first and whisk, keep adding the water until you have a smooth batter mix, that’s pouring cream consistency. 

Make the dipping sauce and refrigerate.

Set up a little work station. You’ll need, your cauliflower pieces, dry mix bowl, batter mix bowl and a plate of breadcrumbs, plus an empty plate for finished cauliflower pieces.

Tip the cauliflower pieces and leaves into the dry mix and coat thoroughly and carefully so as not to break up the pieces too much.

Once coated, add the pieces one at a time into the batter mix and coat completely.

Then transfer the battered cauliflower pieces to the breadcrumb plate and coat each piece. Transfer to a clean plate ready for frying.

Repeat the process until you’ve coated all the cauliflower pieces. 

Add the sunflower oil to your pan, you’ll need approx 200ml. Make sure the oil is very hot, test it with a small floret first. It should start to fry straight away if the oil is hot enough.

Cook two or three pieces at a time, so they don’t stick together. They’ll take a few minutes to become golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Keep warm under a foil cover or in a preheated oven on low, whilst you fry all the remaining pieces. 

Serve sprinkled with fresh coriander, sea salt, sesame seeds and chilli flakes (optional). Add a pot of classic KF sauce for dipping.

Enjoy 

N x

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