These cute little pops are perfect for pre-dinner munchies. It’s so easy to over-do it filling up on bready creations, then fell to stuffed for the main event. These cauli-pops are just enough to take the edge off, without being too heavy.
Ingredients
- 1 large head cauliflower, roughly chopped
- ½ cup (100 g) nutritional yeast
- 3 heaped tablespoons almond flour
- 1 garlic clove
- ½ tablespoon onion powder
- ½ tablespoon dried thyme
- freshly ground black pepper
- vegetable oil, for frying
- za’atar, to coat
- baking sheet, greased
- cocktail sticks/toothpicks (optional)
How to Make It
- Boil the cauliflower until soft in a pan of water set over medium heat. Once cooked, drain using a colander and pat dry with paper towels.
- Put the cooked cauliflower in a food processor and add the remaining ingredients. Pulse until smooth.
- Roll large teaspoonfuls of the cauliflower mixture into balls and place on the prepared baking sheet.
- Fill a large frying pan/skillet with vegetable oil so it is 2½ cm/1 inch deep. Set over a medium–high heat and, when hot, drop a small amount of the cauliflower batter into the pan if it sizzles, the oil is ready to cook with. Carefully put the cauliflower balls into the pan and cook for 2–3 minutes on each side.
- Remove the cauli-pops with a slotted spoon and drain on paper towels.
- Once cooked, spear the cauli-pops with cocktail sticks/toothpicks and roll in za’atar spice mix if desired, then serve immediately. Any leftover cauli-pops can be stored in an airtight container and eaten the next day.