These crunchy Harissa popcorn cauliflower bites make a delicious appetizer or a snack. Make it for a party and everyone will keep coming for more. Gluten-free and Vegan adaptable.
If I am hosting a party, my pick will be bite-size appetizers like these tortilla pinwheels or these cucumber cream cheese crackers.
If I am craving something warm then Mushroom Manchurian and Szechuan Panner Cigars are my favorite picks.
What is Harissa?
Harissa is a spicy tangy chili sauce or a paste made of dry red chiles (smoked), garlic, olive oil, mint, lemon, and a blend of warm spices including cumin, coriander, and caraway seeds. This sauce originated in Tunisia. It is a widely used condiment in North African and Middle Eastern cooking.
This sauce is fiery, tangy and so delicious. Harissa comes in jars and is easily available in all leading departmental stores and online.
Substitute for Harissa.
If Harissa isn’t available, swap it with the hot sauce of your choice. Sriracha, red chili sauce, tabasco, sambal olek, or gochujang works well. As every sauce has a different spice level, you will have to use your judgment. Start with as little as 2 teaspoons, taste the marinade and add more if needed.
Ingredients to make popcorn cauliflower.
This recipe is made with easy-to-find ingredients probably sitting in your fridge and pantry.
The marinade.
Big cauliflower florets are tossed in this creamy yogurt marinade. Whisk harissa, basic spices, and rice flour with yogurt to make it. Rice flour helps the yogurt batter to stick to the cauliflower. You can swap it with roasted chickpea flour or blanched almond flour.
My secret to making it crunchy.
Coat the cauliflower with panko bread crumbs and liberally drizzle oil all over. Bake on high heat and you will get the crispiest harissa cauliflower. When you bite into them, they feel like popcorn, crunchy and yummy.
The dip.
This yogurt tahini dip with a dash of harissa and fresh herbs is simply amazing. Make sure to make plenty of it because your guests are going to love it.
Steps to make it.
- Wash the cauliflower head and cut off the end. Break the cauliflower into small florets.
- In a bowl whisk yogurt, spices, rice flour, spices, and water to form a thick consistency batter.
- Add in the florets. Stir to combine. Let it rest for at least 20 minutes up to a day in the fridge.
- Add panko crumbs to the battered cauliflower and mix well to coat. Or you can coat each floret individually with the bread crumbs.
- Transfer it to the greased baking dish in a single layer.
- Drizzle or spray some oil all over.
- Bake for 25-30 minutes, until the top, is crispy and golden brown.
Easy Vegan Substitute.
Simply swap the yogurt with non-dairy alternatives like coconut or soy yogurt.
Turn it gluten-free.
Make sure to use gluten-free panko bread crumbs.
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Easy Party Appetizers to try!
Jalapeno Spinach Cream Cheese Dip
Let’s make Harissa Popcorn Cauliflower.
Harissa Popcorn Cauliflower
Ingredients
- 1 medium-head cauliflower 450 grams
- 1.5 cups Panko bread crumbs see notes
To whisk in a bowl
- 2 tablespoon rice flour OR cornstarch
- 3 tablespoons yogurt see notes
- ¼ water to make a thick batter or more to adjust consistency
- 2 teaspoons crushed garlic
- 1 tablespoon harissa see notes
- 1 teaspoon oregano
For the dip.
- ½ cup yogurt
- 3 teaspoon tahini
- 1 teaspoon harissa
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- Pinch of garlic powder or grated
- Sat to taste
- Pinch of black pepper
Instructions
- Wash the cauliflower head and cut off the end.
- Break the cauliflower into small florets.
- In a bowl whisk yogurt, spices, rice flour, spices, and water to form a thick consistency batter.
- Add in the florets. Stir to combine.
- Let it rest for at least 20 minutes up to a day in the fridge.
- Now preheat the oven to 425 deg F
- Grease a baking tray with some oil.
- Add panko crumbs to the battered cauliflower and mix well to coat.
- Or you can coat each floret individually with the bread crumbs.
- Transfer it to the greased baking dish in a single layer.
- Drizzle or spray some oil all over.
- Bake for 25-30 minutes, until the top, is crispy and golden brown.
- Serve immediately with the dip.
For the dip.
- Mix everything that is called for the dip until smooth.
- Refrigerate until use.
Notes
Possible substitutes.
- Substitute Harissa with any spicy hot sauce of your choice. The measurement may vary depending on how spicy your hot sauce is.
- Swap rice flour with roasted chickpea flour, cornstarch, potato starch, or blanched almond flour.
- Use plain unflavored yogurt of your choice.
- Easy Vegan Substitute – Simply swap the yogurt with non-dairy alternatives like coconut or soy yogurt.
- Turn it gluten-free by using gluten-free panko bread crumbs.
comments and suggestions are welcome