I call this fried cauliflower “chicken” because the recipe is based on southern fried chicken. It’s so much better than the real stuff: juicy and delicious, no animals harmed, and much healthier for you and the environment!!
Shout out to Edgy Veg for the hot sauce inspiration 👅
FRIED CAULIFLOWER “CHICKEN” RECIPE updated recipe on my blog: http://bit.ly/SpicyFriedCauliflower
Makes 4 servings
1 ½ tablespoons ground flaxseed plus ¼ cup water
1 cup all purpose flour
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sweet or smoked paprika
¼ teaspoon Old Bay seasoning
1 tablespoon nutritional yeast
⅓ cup hot sauce
1 tablespoon Dijon mustard
5 cups safflower oil, or other frying oil
1 large head of cauliflower, cut into large florets
In a small bowl combine the ground flaxseed with ¼ cup water, stir well and set it aside to thicken for at least 3 minutes.
In a medium-sized mixing bowl combine the flour, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
Into the bowl with the flax mixture add the hot sauce and Dijon mustard and whisk until creamy.
Preheat oil for frying in a large dutch oven or fryer. It should be around 350°.
Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the flax mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.
Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden.
Transfer fried cauliflower to a large plate covered with paper towel to absorb excess oil. Continue to cook the remaining cauliflower.
Serve hot 😛
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