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, plus 4 to 6 cups (1 to 1.5 L) for deep-frying 1 tsp (5 mL) sea salt 1/2 tsp (2.5 mL) ground pepper Dip of your choice

Batter:

1 cup (250 mL) unsweetened non-dairy milk

1 tbsp (15 mL) apple cider vinegar

1/4 cup (60 mL) Buffalo-style hot sauce

2 tsp (10 mL) cornstarch

2 cups (500 mL) all-purpose flour

1 tbsp (15 mL) sea salt

1 tbsp (15 mL) chili powder

2 tsp (10 mL) garlic powder

2 tsp (10 mL) onion powder

1 tsp (5 mL) ground pepper

1 tsp (5 mL) ground sage

1 tsp (5 mL) ground coriander 1 tsp (5 mL) smoked paprika 1 tsp (5 mL) celery salt

1/2 tsp (2.5 mL) ground nutmeg 1/2 tsp (2.5 mL) ground cinnamon

1/2 tsp (2.5 mL) ground cumin 1/2 tsp (2.5 mL) ground allspice

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.