Cauliflower Poppers (KFP)
Ok, so this is one of my BEST side dishes for Pesach. It’s a crowd pleaser that we can’t stop eating and usually I have to make 3-4 trays at a shot.Â
Thankfully it’s a super easy recipe. I used FROZEN @pardesfarms cauliflower, which is the best thing ever! And, best part, it’s TOTALLY  a #shakeandbake situation.Â
BIG debate going on in my house, which way we like to eat it better?Â
Ingredients
1 bag @pardesfarms frozen cauliflower florets
1/2 cup potato starch
2 eggs, whisked
For the Shake & Bake:
1 Cup almond flour
1/2 cup potato starch
1/2 cup KFP crumbs
*tip: if you want to keep it GF or non gebrokts , can sub for finely crushed potato chips
For the Popper Sauce:
Salt & pepper
1.5 tsp garlic powder
1 Tbsp. Paprika
1 tsp. Onion powder
For the Popper Sauce
2/3 cup ketchup
1/4 cup brown sugar
1/2 a fresh lime juiced, or 2 tbsp concentrated (can use lemon also – but lime juice gives an extra special tang)
Pinch of crushed red pepper
Pinch of black pepper
Pinch of salt
Pinch of garlic powder
Instructions
Get your cauliflower, FULLY defrosted. Then pat down very well with a paper towels and make sure they are really dry.
Then place in bowl and add the potato starch. Mix well and let sit for a few minutes.
Then add the eggs and mix well.
In a ziplock bag add all the ingredients for the shake and bake.
Then add the cauliflower mixture into the bag and shake it well. Get the cauliflower fully coated.
Remove on to a baking sheet that has been lined with parchment paper and spread the cauliflower out on the tray.
Spray the tops with avocado oil or any non stick oil spray.
Remove on to a baking sheet that has been lined with parchment paper and spread the cauliflower out on the tray.
Spray the tops with avocado oil or any non stick oil spray.
Bake on 400F for 25-30 minutes till crispy.
Whisk all the ingredients for the popper sauce in a separate bowl. Dip the baked cauliflower into sauce. Place back into a tray, and bake for another 5 minutes.
Eat and enjoy!