PoPcorn cauliflower bites

A brilliant party food snack, or a starter when entertaining. To avoid last-minute rushing, coat the cauliflower florets in the crumbs and keep chilled, in a single layer on a tray. Then all you need to do is fry them.

Time Taken: 30 minuTes serves 8 as a snack

200g chickpea (gram) flour or plain flour

1 tsp smoked paprika

1 tsp dried oregano

1 tsp garlic salt 350ml milk of choice 1 cauliflower, broken into bitesize florets

150g panko breadcrumbs sunflower oil, for frying garlic mayonnaise, to serve

★ Whisk together the flour, paprika, oregano, garlic salt and milk until you have a smooth batter.

★ Dip the cauliflower florets in the batter, allowing excess to drip off, then roll them in the breadcrumbs to evenly coat.

★ Fill a wok or deep frying pan with 5cm sunflower oil and place over a medium-high heat. When the oil is shimmering, working in a few batches, carefully add the

cauliflower florets. They should start to instantly sizzle when hitting the hot oil.

★ Fry for about 2-3 minutes until nicely golden and crisp then remove with a slotted spoon and drain on kitchen paper.

★ Serve with the garlic mayonnaise to dip into.

flexible

Gluten-free Use gluten-free breadcrumbs if you can get them; alternatively, swap the crumbs for polenta or fine cornmeal.

Upgrade There are plenty of other dipping options apart from the garlic mayonnaise. A favourite of mine is combining equal quantities of a creamy blue cheese, such as dolcelatte, with sour cream or crème fraîche and a handful of snipped chives. Or, a close second, is mixing mayonnaise with chipotle and lime juice.