Begin by preparing the zucchini smoothie. Peel and chop the zucchini, then place it into a blender along with the strawberries and chopped dates. Add a small amount of water to help achieve a smooth, creamy texture similar to a milkshake. Blend until the mixture is well combined and creamy.

For the popcorn cauliflower, coat the cauliflower florets in a batter made from flour, baking soda, and egg.

Shallow fry the coated florets in extra virgin olive oil until golden and crispy. Shallow frying is recommended as it is easier to manage and reduces leftover oil waste.

Serve the smoothie alongside the popcorn cauliflower for a balanced, healthy meal that is both appealing and nourishing, especially for children.