Cauliflower Popcorn

Ingredients
	•	1 medium cauliflower, cut into small florets (1–1.5 inches)
	•	1/2 cup all-purpose flour (maida) or rice flour
	•	3 tbsp cornstarch
	•	1/2 tsp baking soda
	•	1 tbsp garlic paste
	•	1 tbsp crushed peppercorns
	•	1–2 tbsp chilli flakes
	•	2 tbsp lime juice
	•	1 tbsp oil
	•	Salt to taste
	•	Water as required
	•	2 cups breadcrumbs

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Instructions
	1.	Prep the cauliflower:
Wash the florets. Bring water to a boil in a pot, add the florets, and boil for 2–5 minutes. Drain and set aside.
	2.	Make the slurry:
In a bowl, combine all-purpose flour (or rice flour), cornstarch, baking soda, garlic paste, crushed peppercorns, chilli flakes, salt, lime juice, and 1/4 cup breadcrumbs.
Add 1/4 cup water (add more if needed) to form a thick slurry.
	3.	Coat the florets:
Add the cauliflower florets to the slurry and coat well.
	4.	Breadcrumb coating:
Take each coated floret and roll it in breadcrumbs. Place them on a parchment-lined tray.
	5.	Air Fryer:
	•	Preheat the Air Fryer at 400°F for 5 minutes.
	•	Brush the basket with oil.
	•	Place the coated florets inside without overcrowding.
	•	Brush the tops with a little oil.
	•	Air fry at 400°F for 12–15 minutes or until golden and crisp.
(Mine were perfect in 15 minutes. Add 1–2 minutes more if needed.)
	6.	Serve:
Remove and enjoy with your favorite dipping sauce.

✨ Alternatively, you can deep-fry the florets until golden and crispy.