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Southern fried buffalo cauliflower
Pair this recipe with our Classic vegan ranch sauce for extra oomph! This recipe also makes use of leftover cauliflower from our Buffalo cauliflower sandwich - we bet you'll also love it.
SERVES
4
Ingredients
Cauliflower
- 8 to 9 cups cauliflower florets (two-bite size)
- 2 tablespoons vegetable oil, plus 4 to 6 cups for deep-frying
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
Batter
- 1 cup unsweetened nondairy milk
- 1 tablespoon apple cider vinegar
- 1/4 cup buffalo-style hot sauce
- 2 teaspoons cornstarch
- 2 cups all-purpose flour
- 1 tablespoon sea salt
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground pepper
- 1 teaspoon ground sage
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon celery salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
Spicy Sriracha aioli
- 2/3 cup vegan mayonnaise
- 2 tablespoons Sriracha sauce
- 1 tablespoon freshly squeezed lime juice
Directions
- Preheat the oven to 425°F.
- To prepare the cauliflower, toss the cauliflower on a baking sheet with the two tablespoons vegetable oil, salt, and ground pepper. Bake for 30 to 35 minutes until tender. Let cool if necessary before handling the orets for battering.
- Heat the oil for deep-frying in a large heavy-bottomed pot or deep fryer to a temperature of 325°F to 350°F on a deep-frying thermometer. The amount of oil may vary depending on the size of your frying vessel.
- To make the batter, combine the nondairy milk with the apple cider vinegar and hot sauce in a large bowl. Mix the cornstarch with a small amount of the milk mixture to make a slurry and add to the bowl. This helps avoid lumps.
- In another large bowl, combine the our with the salt and all the spices.
- Do not batter the cauliflower and let it sit before it goes in the oil. Only coat the pieces once the oil has reached 325°F. Batter a floret, then coat in the our mixture, then submerge in the batter again and coat in the our mixture once again. Fry a few pieces at a time for four to five minutes until golden brown and crispy.
- Remove with a slotted frying spoon onto a baking sheet or large plate covered with paper towels to absorb excess oil.
- Serve with the aioli or a dip of your choice.
- To reheat leftover fried cauli ower, place the pieces on a baking sheet and bake in a 425°F oven for 10 to 12 minutes.
Spicy Sriracha aioli
- Stir all the ingredients together in a bowl until well combined.
