Cauliflower Poppers and Roasted Kale Chipotle Dip

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So I guess there’s some big competitive sports game coming up? Eh?  I did not grow up in a home where sports were a focus.  So luckily I married a man who could care less about men chasing a ball, hitting each other, then slapping each other on the behind.  🙂  Recently we were eating out a restaurant for dinner as a family and they happened to have a football game on a TV playing.  My 6 year old looked at it for a minute then exclaimed “What are those silly men DOING?!!”
But in case you are a football fan I wanted to share these 2 tasty recipes which (I would imagine anyways!) would make a great superbowl snack.  Or if you live in a home like mine… a tasty treat when you take a break from playing “Mermaid Island” or putting on a puppet show! 🙂
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Using cornstarch in the batter keeps the cauliflower poppers crispy, and by using the cauliflower raw they won’t get mushy inside either.
You can add more heat easily in both recipes by increasing the hot sauce in the cauliflower batter, and the chipotles in the dip.
Just remember the dip will get a tad spicier as it sits.  I like to make it at least an hour to overnight before serving if possible.

ROASTED KALE CHIPOTLE DIP
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup finely crumbled kale chips
1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
zest of 1 lemon
2 tsp freshly squeezed lemon juice
salt and pepper, to taste

Whisk all ingredients together until well combined.  Cover and chill briefly.

CAULIFLOWER POPPERS
1 cauliflower, cut in florets
1/2 cup corn starch
1/4 cup flour
2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
zest of 1 lemon
1/2 cup cold water
1 egg
few dashes hot sauce, more if desired
Oil, for frying

Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.
Add the lemon zest, water, egg, and hot sauce.  Whisk until smooth.
Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).
When oil is hot dip the florets in the batter and carefully drop in oil.  Work in batches so you don’t overcrowd the oil.  Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.
Repeat until done.  Serve hot.

Recipes by My Stained Apron

Cauliflower Poppers and Roasted Kale Chipotle Dip

Ingredients

    ROASTED KALE CHIPOTLE DIP
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup finely crumbled kale chips
  • 1 to 2 chipotle peppers in adobo sauce, finely chopped (about 1 to 2 T)
  • zest of 1 lemon
  • 2 tsp freshly squeezed lemon juice
  • salt and pepper, to taste
  • CAULIFLOWER POPPERS
  • 1 cauliflower, cut in florets
  • 1/2 cup corn starch
  • 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • zest of 1 lemon
  • 1/2 cup cold water
  • 1 egg
  • few dashes hot sauce, more if desired
  • Oil, for frying

Instructions

Make the dip:
  • Whisk all ingredients together until well combined. Cover and chill briefly.
  • Make the poppers:
  • Whisk together the cornstarch, flour, baking powder, garlic powder, salt, pepper, and lemon zest in a medium bowl.
  • Add the lemon zest, water, egg, and hot sauce. Whisk until smooth.
  • Heat a couple inches of oil in a wok or cast iron skillet with high sides over medium high heat. (Or deep fry).
  • When oil is hot dip the florets in the batter and carefully drop in oil. Work in batches so you don't overcrowd the oil. Flip once during cooking, when golden brown remove from oil and drain on a wire rack set over a baking sheet or paper towel lined plate.
  • Repeat until done. Serve hot.
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