Snack · 35 min · japanese

Cauliflower Takoyaki Bites

Ingredients

• 1/2 head Cauliflower
• 1/2 cup Flour
• 1/2 cup Kombu dashi
• 2 tbsp Takoyaki sauce
• 1 tsp Aonori

Steps

1. Grate the cauliflower on the large holes of a box grater into a bowl.
2. Whisk the flour with the cold kombu dashi and a pinch of salt into a thin batter.
3. Fold the grated cauliflower into the batter until every shred is coated.
4. Heat a tablespoon of neutral oil in a large nonstick skillet over medium heat until it shimmers.
5. Drop tablespoon-size mounds into the pan and cook 3 to 4 minutes per side, pressing gently with a spatula, until deep golden and crisp.
6. Drain briefly on a wire rack so the bottoms stay crisp.
7. Beginner tip: keep the bites small, about a tablespoon each. Oversized ones stay raw and gummy in the middle. Drizzle with takoyaki sauce, dust with aonori, and serve hot.

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