Cauliflower popcorn is the light and tasty alternative to classic aperitif snacks. This air fryer version allows you to achieve super crispy florets on the outside and tender on the inside in less than 20 minutes, without excess fats.
Perfect as a “finger food” appetizer or an original side dish, cauliflower popcorn transforms a frequently underestimated vegetable into a real temptation. You can personalize them with different spices or serve them with sauces for a guaranteed “wow” effect.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Cauliflower Popcorn Ingredients
- 1.75 lbs cauliflower
- 1.4 oz grated Parmesan cheese
- 2 tbsps corn flour (the one for polenta)
- 1 tsp sweet paprika (or smoked)
- 3 tbsps extra virgin olive oil
- to taste salt (and pepper)
Cauliflower Popcorn Tools
- Fryer air
Cauliflower Popcorn Steps
Popcorn with Paprika and Parmesan: the crispy snack you didn’t expect: healthy, quick, and guilt-free..
“Popcorn” Cut: this is the most important part. Do not make classic florets, but cut them into very small pieces, similar to popcorn. The smaller they are, the crispier they become.
Dry Breading: In a large bowl, combine the cauliflower, oil, paprika, Parmesan, and corn flour. Mix well with your hands or shake the bowl until each piece is perfectly coated.
Cooking: in the fryer basket (without overlapping too much) and cook at 392°F for about 15 minutes.
Oven Cooking; preheat the oven to 392°F (fan mode) or 428°F (static mode).
Arrangement: Line a baking sheet with parchment paper and distribute the florets in a single layer, avoiding overlapping to prevent “steaming” with moisture.
Timing: Cook for about 25-30 minutes.
Uniformity: Halfway through cooking (after about 15 minutes), use a spatula to stir or turn the florets, ensuring even crispness on all sides.
The final touch: If you want them even more golden, activate the grill function for the last 2-3 minutes.The bag trick: For an even coating, put the florets in a food bag with corn flour, Parmesan, and paprika. Seal and shake vigorously: in a few seconds, you’ll have a perfect breading without waste.
Whether you prepare them for a casual aperitif or as a healthy snack in front of a movie, these cauliflower popcorns will win you over at first bite: crunchy, light, and so tasty that you can’t eat just one… without guilt!
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TIPS
How to preserve the “Crunch”:
The number one enemy of corn flour and Parmesan is moisture.
No to plastic: If they are leftover, never close them in an airtight container or plastic bag while they are still warm; the steam would make them soggy in a few minutes.
The trick of the turned off oven: If you prepare them in advance for a dinner, let them rest in the turned off oven with the door slightly ajar (use a wooden spoon to keep it open). This will allow moisture to escape, keeping the breading crunchy.
Flash heating: If they get cold, just 2 minutes at 392°F in the air fryer (or 5 minutes in a fan oven) will bring the corn crust back to life. Absolutely avoid the microwave, which would make them rubbery.
FAQ (Frequently Asked Questions)
Which paprika to choose?
Depending on your taste, you can transform cauliflower popcorn in three different ways:
Sweet Paprika: For a delicate flavor and vibrant red color, ideal if there are children. It pairs wonderfully with the savory Parmesan.
Smoked Paprika (Pimentón): My favorite. It gives a “barbecue” aftertaste that masks the typical cauliflower flavor, making it perfect for those who usually don’t like this vegetable.
Spicy Paprika: If you want to give a strong push to the aperitif, perfect to pair with an ice-cold drink.
