SOUTHERN FRIED CAULIFLOWER
Serves: 4-6
Cauliflower:
8 to 9 cups (2 to 2.25 L) cauliflower
■ florets (two-bite size) 2 tbsp (30 mL) vegetable oil,
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plus 4 to 6 cups (1 to 1.5 L) for deep-frying
1 tsp (5 mL) sea salt
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1/2 tsp (2.5 mL) ground pepper
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Dip of your choice
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Batter:
1 cup (250 mL) unsweetened
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non-dairy milk
1 tbsp (15 mL) apple cider
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vinegar
1/4 cup (60 mL) Buffalo-style
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hot sauce
2 tsp (10 mL) cornstarch
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2 cups (500 mL) all-purpose
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flour
1 tbsp (15 mL) sea salt
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1 tbsp (15 mL) chili powder
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2 tsp (10 mL) garlic powder
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2 tsp (10 mL) onion powder
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1 tsp (5 mL) ground pepper
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1 tsp (5 mL) ground sage
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1 tsp (5 mL) ground coriander
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1 tsp (5 mL) smoked paprika
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1 tsp (5 mL) celery salt
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1/2 tsp (2.5 mL) ground nutmeg
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1/2 tsp (2.5 mL) ground cinnamon
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1/2 tsp (2.5 mL) ground cumin
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1/2 tsp (2.5 mL) ground allspice
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1. Preheat oven to 425 F (220 C).
2. To prepare the cauliflower, toss the cauliflower on a baking sheet with the 2 tbsp (30 mL) vegetable oil, salt, and pepper. Bake for 30 to 35 minutes until tender.
3. Heat the oil for deep-frying in a large heavy-bottomed pot or deep fryer to a temperature of 325 F (160 C) to 350 F (175 C) on a deep-frying thermometer. The amount of oil may vary depending on the size of your frying vessel.
4. To make the batter, combine the non-dairy 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. In another large bowl, combine the flour with the salt and all the spices.
5. Once the oil has reached 325 F (160 C) coat the cauliflower. Batter a floret, then coat in the flour mixture, then submerge in the batter again and coat in the flour mixture once again. Fry a few pieces at a time for 4 to 5 minutes until golden brown.
6. Remove with a slotted frying spoon onto a baking sheet covered with paper towels to absorb excess oil. Serve with the dip of your choice.