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Sriracha Cauliflower Poppers

Who’s ready to spice up their Halloween with these Sriracha Cauliflower Poppers?! If you’re ever craving spicy wings, these come up as a close (plant-based) cousin, bringing the flavor & heat all in one bite. 

Sriracha Cauliflower Poppers

This recipe makes for the perfect appetizer when you’re having people over. The cauliflower provides a hefty dose of vitamin C and vitamin K. It is also a good source of vitamin B6 and fiber. Poppers are usually fried, and so as a healthy swap, we decided to bake these instead. We also used oat flour for the batter, which makes this recipe perfect for people with wheat allergies or sensitivities. 

Sriracha Cauliflower Poppers

Get these poppers poppin by preheating the oven to 450F. Then remove the core and leaves from the cauliflower and cut into small florets and set aside. Blend the oat flour and water until you have a smooth, batter-like consistency. Add the batter to a bowl, and dip each cauliflower floret into the batter until covered.. Shake off excess batter back into the bowl. Repeat for all of the florets, and add the battered florets to a parchment lined baking sheet. Drizzle olive oil atop, and bake for 30 minutes.

Sriracha Cauliflower Poppers

Now let’s make our sauce. Add all ingredients to a bowl and mix well with a spoon and set aside. For the yogurt dipping sauce, mix the dill and yogurt and set aside. Once the cauliflower is done, dip each floret lightly into the sriracha sauce and add to a serving plate. Enjoy immediately with the cooling dill yogurt dip, and leave the remaining sriracha sauce aside in case you want to drizzle more on top of the florets!

What do you think of spicing up these chilly nights with our Sriracha Cauliflower Poppers? Let us know what you think in the comments below! 

Sriracha Cauliflower Poppers

Sriracha Cauliflower Poppers
Serves 4
Print
For the cauliflower
  1. 1 small head of cauliflower
  2. 3/4 cup oat flour
  3. 3/4 cup water
  4. 1 tablespoon olive oil
For the sriracha sauce
  1. 1/2 cup sriracha
  2. 1/4 cup maple syrup
  3. 1/4 cup water
  4. 1/2 tablespoon apple cider vinegar
  5. 1 teaspoon garlic powder
For yogurt dipping sauce
  1. 1 cup plain Greek yogurt
  2. 1 tablespoon fresh dill, finely chopped
Instructions
  1. Preheat the oven to 450F
  2. Remove the core and leaves from the cauliflower
  3. Cut into small florets and set aside
  4. Blend the oat flour and water until you have a consistent, batter-like consistency
  5. Add the batter to a bowl, and dip each cauliflower floret into the batter until covered. Shake off excess batter back into the bowl
  6. Repeat for all of the florets, and add the battered florets to a parchment lined baking sheet
  7. Drizzle olive oil atop, and bake for 30 minutes
  8. Now let's make our sauce. Add all ingredients to a bowl and mix well with a spoon. Set aside
  9. For the yogurt dipping sauce, mix the dill and yogurt and set aside
  10. Once the cauliflower is done, lightly dip each floret into the sriracha sauce and add to a serving plate
  11. Enjoy with the dill yogurt dip, and leave the remaining sriracha sauce aside in case you want to drizzle more on top of the florets!
Notes
  1. Best when enjoyed immediately.
Food Heaven Made Easy https://foodheavenmadeeasy.com/
Batter recipe adapted from The Dashing Dish

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