Serves 4
90 min
Kickin' Fried Cauliflower
Recipe GLPRf39f515ed6c500
Crispy, golden-brown cauliflower florets coated in a bold spice blend of garlic, onion, paprika, and cayenne pepper, deep-fried until crunchy. Served alongside herb-roasted potato wedges for a satisfying plant-based main course with serious kick.
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Ingredients
1 tsp onion granules
1 tsp garlic granules
½ tsp dried oregano
2 tsp paprika
½ tsp cayenne pepper
125g plain flour
2 tbsp cornflour
125ml plant-based milk, such as soya or oat
1 large cauliflower, cut into large florets
4 medium-sized potatoes, washed and cut into wedges
2 tbsp olive oil
vegetable oil, for deep-frying
salt and freshly ground black pepper to taste
Directions
Combine the onion granules, garlic granules, dried oregano, paprika, and cayenne pepper in a small bowl and set aside.
Transfer half of the spice mixture to a second bowl. Add the plain flour and cornflour to this bowl, then season generously with salt and black pepper. Mix thoroughly until well combined.
Pour the remaining spice mixture into a third bowl and whisk together with the plant-based milk until smooth and fully incorporated.
Place the cauliflower florets in a large mixing bowl. Pour the wet spice-milk mixture over the cauliflower and toss until all pieces are evenly coated. Cover the bowl and refrigerate for up to one hour.
Preheat your oven to 220°C (200°C fan-assisted / Gas Mark 7). Toss the potato wedges with olive oil, salt, and black pepper in a separate bowl, then spread them in a single layer on a baking tray. Roast for 30–40 minutes, stirring halfway through, until golden-brown and cooked through.
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180°C. You can test readiness by dropping a small cube of bread into the oil; it should turn golden-brown within one minute. Caution: Hot oil is extremely dangerous—never leave it unattended.
Remove the cauliflower from the refrigerator. Toss the florets in the dry spice-flour mixture to coat, then dip them back into the wet spice-milk mixture, then coat them again in the dry mixture for extra crispness.
Carefully lower the coated cauliflower florets into the hot oil in small batches to avoid crowding. Deep-fry for approximately 5 minutes, until the exterior is deep golden-brown and crispy. Remove with a slotted spoon and drain on clean kitchen paper. Serve hot alongside the roasted potato wedges with ketchup or hot sauce on the side.
