I love pre-dinner noshing, especially if it’s also social. However, it’s so easy to over-do it on puff pastry creations and little blinis, then feel too full for the main event. These cauli-pops are just enough to take the edge off, without being too heavy.
Per serving: 85 kcals/355 kJ, 1.8 g fat (0.5 g saturated), 10.3 g protein, 4.2 g carbs (2 g sugars), 0.3 g salt, 5.2 g fibre
© 2019 Jenna Zoe / Ryland Peters & Small · Reproduced with permission. · Taken from Plant-Based Paleo by Jenna Zoe, photography by Clare Winfield, published by Ryland Peters & Small - http://www.rylandpeters.com/plant-based-paleo
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 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 – try mashing them into a bowl and top with some protein for a comforting dinner.