Southern Fried Cauliflower
This Southern Fried Cauliflower is a plant-based take on fried chicken that will satisfy even picky eaters.
Equipment
- large bowl
- pan
- slotted spoon
- baking sheet
- thermometer
Ingredients
Dry Mix
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 2 teaspoons kosher salt divided
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon freshly ground black pepper
Wet Mix
- 1 cup plain, unsweetened non-dairy milk
- 2 teaspoons Dijon mustard
- 2 teaspoons apple cider vinegar
Main Ingredient
- 1 large head cauliflower cut into 1-inch florets
- neutral oil for frying
Instructions
Preparation
- 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.
Cooking
- 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. Thoroughly wash and dry the cauliflower before frying. Use a clip-on thermometer to maintain oil temperature, and fry just a few pieces at a time to ensure even cooking. Drain on a paper towel-lined baking sheet after cooking.
Nutrition
Serving: 1servingCalories: 239kcal
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