Crunchy pink popcorn cauliflower
A TikTok favourite with a lemony umami twist: tender popcorn-sized cauliflower florets with a pink blush, coated in crispy panko and fried until golden, then finished with a sticky teriyaki BBQ honey sauce—ideal as a snack or side.
Nutritional facts (per portion):
2,222 kJ / 530 kcalPreparation
Step 1
75 ml beetroot juice – 60 ml buttermilk – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp plain flour – 2 tbsp cornflour – ¼ tsp garlic powder – ½ tsp ground ginger – 3 pinch of black pepper, freshly ground
Mix the beetroot juice, buttermilk, Kikkoman Ponzu Lemon, flour, cornflour, garlic powder and ground ginger to form a batter, and season with the pepper.
Step 2
300 g cauliflower florets (popcorn-sized pieces) – 100 g Kikkoman Panko - Japanese style crispy bread crumbs
Dip the cauliflower florets in the batter, let the excess drip off and coat in the Kikkoman Panko.
Step 3
Oil, for frying
Heat the oil in a large frying pan or deep fryer and fry the cauliflower in batches until golden and crispy.
Step 4
2 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Brush the cauliflower with the Kikkoman Teriyaki BBQ Sauce Honey while still hot, and serve.
Tip:
Air fryer tip: cook the cauliflower in the air fryer at 190 °C for 18–20 min. It goes well with a dip made from Kikkoman Teriyaki BBQ Sauce Honey, 1 finely chopped garlic clove and 60 g mayonnaise.
Broccoli also works well instead of cauliflower.
Also ideal for using up leftovers—cut leftover vegetables into small pieces and prepare in the same way as the cauliflower.
If you don't have buttermilk, you can use one of these alternatives: 2 tbsp yoghurt + 3 tbsp milk, or 5 tbsp soya milk + 1 tsp lemon juice.
Recipe-ID: 1769
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75 ml beetroot juice – 60 ml buttermilk – 4 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tbsp plain flour – 2 tbsp cornflour – ¼ tsp garlic powder – ½ tsp ground ginger – 3 pinch of black pepper, freshly ground
Mix the beetroot juice, buttermilk, Kikkoman Ponzu Lemon, flour, cornflour, garlic powder and ground ginger to form a batter, and season with the pepper.
300 g cauliflower florets (popcorn-sized pieces) – 100 g Kikkoman Panko - Japanese style crispy bread crumbs
Dip the cauliflower florets in the batter, let the excess drip off and coat in the Kikkoman Panko.
Oil, for frying
Heat the oil in a large frying pan or deep fryer and fry the cauliflower in batches until golden and crispy.
2 tbsp Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Brush the cauliflower with the Kikkoman Teriyaki BBQ Sauce Honey while still hot, and serve.
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