Ingredients
Scale
- 1 head of cauliflower
- 4 flax eggs
- 1/2 cup of almond milk
- 2 tablespoons of hot sauce
- 1 cup flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons salt
- Oil for frying. I used vegetable oil and needed about 4 cups. You want enough so that the cauliflower is at least halfway covered when in the pot.
- 1/2 cup of vegan butter, melted
- 2 tablespoon of the hot chicken rub (or use this recipe to make your own)
- 4–8 slices of white sandwich bread
- pickle slices
Instructions
- Chop up the head of cauliflower into bite sized pieces. Set aside.
- In a wide, shallow bowl, whisk together the flax eggs, almond milk, and hot sauce.
- In a separate shallow bowl, whisk together the flour, corn starch, baking powder, and salt.
- Heat your oil in a heavy bottomed pot over medium high heat. To test that it’s ready, drop a bit of the batter (wet ingredients mixed with the dry ingredients) into the pot. Once it floats to the top, the oil is ready.
- Prepare a place for the fried cauliflower to rest after it comes out of the oil. I’ve found the best results by places a wire rack over top of a baking sheet and then placing a paper towel under the rack to collect some of the oil.
- Working in batches, dip the cauliflower pieces in the wet mixture, then dip each piece fully in the flour mixture. I do this TWO times per piece of cauliflower but you can also just do once.
- Gently place the cauliflower into the pot in a single layer. Fry for about 4-5 minutes on each side. It’s done when the breading just begins to brown. While one batch is frying, prepare the next batch.
- Place the finished pieces on the wire rack to cool down.
- Once all of the cauliflower is fried, prepare the spice mix by whisking together the spices and the melted butter in a small bowl. Place the cauliflower in a large bowl and drizzly the butter mixture over top. Toss to combine.
- Serve the Hot Cauliflower on the bread and topped with the pickle slices.
- ENJOY!! (and have a good drink nearby!!)
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4