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Parmesan Bubble Cauliflower Has a Perfect Crispy Exterior
These crispy cauliflower bites were inspired by the viral TikTok trend Bubble Potatoes. This version replaces the potato with cauliflower but sticks to the combination of rice flour and potato starch to ensure a crispy outside and creamy, tender inside. Serve these cauliflower bites with your favorite dipping sauce.
16 ounces cauliflower florets (about 4 cups)
1/4 cup water
1/2 cup grated Parmesan cheese
1 tablespoon mochiko (sweet rice flour)
3/4 teaspoon salt-free garlic-herb seasoning
1/2 teaspoon ground pepper
1/4 teaspoon smoked paprika
3 cups canola oil, for frying
1/8 teaspoon salt
0 Chopped fresh flat-leaf parsley for garnish (optional)
Combine cauliflower and ¼ cup water in a large microwave-safe bowl; cover and microwave on High until the florets are easily pierced with a fork, about 5 minutes. Drain.
Transfer the cauliflower to a food processor; process until very finely chopped and almost smooth, 30 seconds to 1 minute, scraping down sides of bowl as needed. Transfer to a clean kitchen towel and squeeze as dry as possible. Place in a medium bowl. Add ½ cup Parmesan, 2 tablespoons potato starch, 1 tablespoon mochiko, ¾ teaspoon garlic-herb seasoning, ½ teaspoon pepper and ¼ teaspoon paprika; stir until thick and smooth.
Transfer the mixture to a long sheet of plastic wrap on a cutting board; shape into a 10½-by-1½-inch log; wrap tightly with the plastic wrap. Place on a large baking sheet or plate; freeze until firm but not frozen, about 30 minutes.
Line a baking sheet with paper towels and place a wire rack on it. Add oil to a depth of 1 inch (about 3 cups) in a Dutch oven or heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F.
Cut the cauliflower log into about 16 (½-inch-thick) pieces. Add about one-third of the pieces to the hot oil; cook, stirring once or twice, until browned, 30 seconds to 1 minute. (Be careful, these get dark quickly!) Transfer to the prepared rack. Repeat with the remaining 2 batches of cauliflower pieces. Sprinkle with ⅛ teaspoon salt.
Transfer cauliflower to a serving plate. Garnish with parsley, if desired.
Calories314
Fat3
Protein7
Calories, 240g
Fat, 18g
Saturated Fat, 3g
Cholesterol, 12mg
Carbohydrates, 15g
Total Sugars, 2g
Added Sugars, 0g
Protein, 6g
Fiber, 2g
Sodium, 364mg
Potassium, 383mg
Reviews (2)
The High-Protein Dip Formula That Will Help You Eat More Produce
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