Fried Cauliflower
Ingredients
- 1 head Cauliflower
- Neutral Oil for frying (Canola, Vegetable, Avocado)
Dry Dredge
- 1 cup All Purpose Flour
- 1 cup Cornstarch
- 2 Tbsp Baking Powder
- 1 Tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- 1 tsp Cayenne (more or less to taste)
Wet Dredge
- 1 1/2 cups Unsweetened Plant Milk
- 1/2 cup Frank's Hot Sauce
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Vegan Worcestershire
- 3 Tbsp Dry Dredge
Instructions
- Cut the head of cauliflower in half, and then into quarters, and then into eighths. Break or cut off bite size pieces of cauliflower, making sure to trim out the tough core / stems.
- You can steam the cauliflower until fork tender, or just fry them raw (I personally liked raw but if you want a really soft texture steam them first).
- To make the Dry Dredge, simply combine everything in a small baking pan or wide rimmed dish. Do the same to prepare the wet dredge.
- Fill a dutch oven or large pot with enough neutral high smoke point oil to cover the cauliflower, but don't fill up the pot more than halfway. Heat the oil to 350 F / 175 C.
- For a thinner breading, dredge the cauliflower pieces first in the dry dredge, coating thoroughly, shaking off the excess, and then into the wet dredge, coating thoroughly and shaking off the excess. Repeat in the dry dredge. For a thicker and crunchier breading, Double Dredge! Start with the wet, then dry, and then repeat. You may need to increase the wet batter a bit to compensate for the double dredge however I had no issues).
- Once cauliflower is coated, fry them in batches, making sure not to crowd the pan. The temperature will drop by about 15 degrees, but as long as you keep it between 330 - 360 F, you should be fine.
- Fry Cauliflower until golden brown, about 4-5 minutes. Remove from pan and let them rest on a wire rack.
- Serve immediately with some Vegan Ranch and ENJOY!
Tried this recipe?Let us know how it was!