I've been thinking of making this recipe for a long time and it was well worth the wait. I really wanted something that reminded me of popcorn shrimp. Long ago it was one of my favorite things to eat and I couldn't wait to recreate a vegan plant based version. This recipe is super simple and delicious. It also features a tasty cashew dill dipping sauce. It's absolutely perfect for serving at parties or even on a movie night.
The Ingredients
1 small cauliflower cut into bite sized pieces
3 tbs of oil
Wet batter ingredients:
1 cup of flour of your choice
1 cup of water
4 tbsp of Sriracha sauce
2 tsp of garlic powder
1 tsp of onion powder
2 tsp of old bay seasoning
salt and pepper to taste
Dry Batter:
2 cups of Panko bread crumbs
2 tsp of old bay seasoning
Dipping sauce:
1 cup of cashews soaked, drained and rinsed
1/2 cup of water
The juice of 1 lemon
2 tsp of nutritional yeast
1 tsp of onion powder
1 tsp of garlic powder
3 tbs of dill chopped
salt to taste
Preparation:
Pre heat oven to 375*
First make the dipping sauce by combining all the ingredients into a blender except the dill. Blend until smooth, then stir in the dill and add salt and pepper to taste.
Next combine all of the wet batter ingredients into a bowl and mix well. Set the batter aside.
Now add all the dry batter ingredients in a bowl and mix well.
Pour about 3 tbs of extra virgin olive oil on to a sheet pan and spread it on evenly.
Place the cauliflower into the wet batter, making sure that each piece is completely coated.
Then place them into the panko bread mixture and make sure they are coated. Place each piece onto the sheet pan and place in the oven and cook for about 7-8 minutes on each side or until crispy and golden brown.
Add salt and pepper to taste and drizzle with fresh lemon juice.
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.
