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Spicy Fried Cauliflower “Chicken”

by Crystal Hatch and Jenne Claiborne

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 large head cauliflower, cut into large florets
  • 1 cup
    unbleached all-purpose flour (125 g)
  • 1 tablespoon
    cornstarch, or arrowroot powder
  • ½ teaspoon
    salt
  • ½ teaspoon
    cayenne pepper
  • ½ teaspoon
    white pepper
  • ½ teaspoon
    onion powder
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    sweet paprika, or smoked paprika
  • ¼ teaspoon
    old bay seasoning
  • 1 teaspoon
    nutritional yeast
  • ⅓ cup
    hot sauce (105 g)
  • ¼ cup
    plain unsweetened soy milk, or other non-dairy milk (60 mL)
  • 1 tablespoon
    dijon mustard
  • 5 cups
    safflower oil, or neutral oil, for frying (1.2 L)

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Preparation

  1. In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
  2. In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
  3. In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
  4. Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
  5. Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can’t fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
  6. Enjoy!
 

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