Southern Fried Cauliflower
This plant-based take on fried chicken will make you forget all about meat. Even picky eaters can't get enough of this simple snack!
Servings 4
Calories 239kcal
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons kosher salt divided
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1 cup plain, unsweetened non-dairy milk
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
- large head cauliflower cut into 1-inch florets
- neutral oil for frying
Instructions
- In a large bowl, combine the flour, cornstarch, 1½ teaspoon salt, paprika, garlic powder, onion powder, and black pepper.
- In a separate bowl, whisk together the milk, mustard, vinegar, and remaining ½ teaspoon salt.
- Heat ½ inch of oil in a large high-sided pan to 350°F.
- Dip each piece of cauliflower first into the milk mixture, then into the flour mixture, turning to coat all sides. Shake off any excess, then repeat by dipping each piece back in the milk mixture, then into the flour mixture. Place on a baking sheet and repeat with remaining cauliflower.
- When oil is hot, carefully add 3-4 pieces of cauliflower to the pan with a slotted spoon or tongs, working in batches to avoid lowering the oil temperature or crowding the pan.Cook for 4-5 minutes, turning regularly, until crispy, browned, and fork-tender. Transfer to a paper towel-lined baking sheet and repeat with remaining cauliflower.
- Serve hot with hot sauce and/or ranch dressing.
Notes
Cut your cauliflower into roughly 1-inch florets. The pieces should be large enough to pick up with your fingers and eat in one or two bites.
Thoroughly wash and dry the cauliflower. Excess water will make it harder for the batter and breading to stick evenly.
Use a clip-on thermometer to make sure the oil stays at the right temperature. It can fluctuate throughout the cooking process, and it’s important to keep it consistent to prevent the outsides from burning or the insides from being under-cooked.
Fry just a few pieces at a time. Don’t crowd the pan because that will cause the temperature to drop and the cauliflower to cook unevenly.
Drain on a paper towel-lined baking sheet. It’s much too hot to eat right away, and you’ll want some of the extra oil to drip off to prevent it from becoming greasy.
Nutrition
Calories: 239kcal