The popcorn chicken of the vegetarian world, this super tasty snack is too yum for words!
1kg cauliflower, trimmed
1/3 cup plain flour
¼ cup MasterFoods New York-Style Buffalo Marinade
2 cups panko breadcrumbs
3 teaspoons garlic powder
Olive oil cooking spray
Bottled Ranch salad dressing, to serve
Cut cauliflower into 3cm florets.
Whisk flour, marinade and ¼ cup water in a large bowl until smooth. Season with salt and pepper. Add cauliflower. Stir to coat.
Combine breadcrumbs and garlic powder in a shallow dish.
In four batches, toss cauliflower in breadcrumb mixture to coat. Remove. Place in a single layer on two oven trays lined with baking paper. Spray well with cooking oil.
Cook in a very hot oven (220C) for 10 minutes. Remove. Turn cauliflower over. Spray with cooking oil. Return to oven. Cook for a further 10 minutes, or until golden brown and crisp. Remove.
Serve with dressing.
TIP! If you prefer, cauliflower can be deep-fried in batches in a large wok for about 3 to 4 minutes, or until golden brown. Drain on absorbent kitchen paper.