Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 292 kcal | 83 kcal |
| Protein | 21 g | 6 g |
| Fat | 4.8 g | 1.4 g |
| saturated | 1.5 g | 0.4 g |
| Carbohydrate | 34.2 g | 9.7 g |
| sugars | 18.5 g | 5.2 g |
| Fibre | 19.5 g | 5.5 g |
| Sodium | 1533 mg | 435 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- Let the miso down with the water before the cauliflower comes anywhere near it. Straight from the tub it is stiff enough to sit in lumps, and a lump on a floret dries into a salt blister.
- Whisk the smoked paprika, garlic and onion powders into the thinned miso until no dry powder is floating on top. Added later they simply settle to the bottom of the bowl.
- Cut the two heads into pieces of roughly equal weight rather than equal appearance. A wide flat floret and a chunky one can look alike from above and behave nothing alike in the machine.
- Coat each floret and then shake the excess off. Miso is salty enough that a thick coat makes the finished popper inedible on its own, and the surplus refuses to dry anyway.
- Give them more room on the tray than seems necessary. This is a wet coating, and neighbouring pieces steam one another instead of drying.
- Run the opening stage at 60 °C for 1 hour. Salt in the miso is already drawing water out of the floret, and the warm start carries that water off before it pools underneath.
- Then settle in at 43 °C for 10 hours. The long low stretch is where the inside of the stem finally gives up its water, and turning the machine back up will not hurry it.
- They are ready when a piece crushes rather than compresses under a thumb and the surface has gone matt. Salt makes food feel drier than it is, so this is a batch worth testing twice.
- Keep them in a sealed tin for a fortnight and put the lid back on between handfuls. Miso pulls damp out of the air, and these soften in an open bowl on a humid day faster than any other chip here.
