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Chef Jordan's Cauliflower Popcorn Recipe

Simple, snacky and incredibly more-ish, Executive Chef Jordan Staniford’s cauliflower popcorn is one of Forest's most popular dishes. Spiced and flash-fried, the cauliflower is served *hot* with harissa, lime and resort honey mayo.


  • ½ a head of cauliflower
  • 1½ cups gluten-free corn flour
  • 1 tablespoon cayenne pepper
  • 1 teaspoon ground white pepper
  • 1 tablespoon ground Szechuan pepper
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • Canola oil to fry
  • Sea salt to taste


  • Remove the cauliflower stem and use a small paring knife to cut into small “popcorn” chunks. I cut them slightly larger as they are better eating as JUMBO popcorns!
  • Combine all dry ingredients in a bowl.
  • Steam or boil cauliflower pieces for approximately two minutes and then strain and toss through the dry spiced flour. TIP: I use a fine sieve to shake off any excess flour
  • Heat oil in a saucepan to 170°C
  • Carefully place batches of the coated cauliflower popcorn into your frying oil and cook until golden
  • Use a slotted spoon to remove and place golden cauliflower popcorn onto absorbent paper towel
  • Sprinkle with sea salt
  • You can also sprinkle some chopped parsley or chives, if you like, and serve with your favourite sauce