- 100 g (1 cup) almond meal
- 2 tsp chilli powder
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground turmeric
- 750 ml (3 cups) coconut cream
- 125 g (1 cup) arrowroot or tapioca flour
- 1 head of cauliflower, cut into bite-sized florets
- Coconut, avocado or macadamia oil spray or oil, for coating
- Sea salt & freshly ground black pepper
Easy Barbecue Sauce
- 3 tbs hulled tahini
- 75 g tomato paste
- 1 tsp maple syrup
- 3/4 tsp garlic powder
- 1½ tsp apple cider vinegar
- 1½ tsp molasses
- 3 drops liquid smoke, or to taste (see Tip)
- Sea salt, to taste
- ½ tsp chilli powder (optional)
- 3 tbs filtered water, plus extra if needed
Preheat the oven to 180°C and line two large baking trays with baking paper.
Mix the almond meal, chilli powder, garlic powder, paprika, cumin and turmeric in a large bowl. In a separate large bowl, mix the coconut cream and arrowroot or tapioca flour to make a thick batter.
Dip a cauliflower floret briefly in the coconut cream batter to coat evenly, then toss it in the almond meal mixture. Transfer to a prepared tray and repeat with the rest of the florets.
When all the florets are ready, drizzle or give them a gentle spray with oil. Bake for 25–30 minutes, turning halfway and drizzling or re-spraying with oil if you wish, until golden brown and crisp.
Meanwhile, for the barbecue sauce, blitz all the ingredients in a food processor or high-speed blender until really smooth. If the sauce is a little thick, add an extra splash of water.
Remove the crispy cauliflower popcorn pieces from the oven and season with salt and pepper to taste. Serve alongside the barbecue sauce.