Ingredients
4
4 servings
- •1 head large cauliflower, or 2 small heads, washed
- •1 teaspoon celery salt
- •1 teaspoon dried oregano
- •1 teaspoon cumin
- •1 teaspoon onion powder
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •1 teaspoon cayenne pepper
- •1 teaspoon salt
- •1 teaspoon pepper
- •2 cups all-purpose flour
- •2 tablespoons cornstarch
- •1 ½ cups soy milk
- •1 ½ tablespoons apple cider vinegar
- •2 tablespoons hot sauce
- •vegetable oil, for frying
Instructions
- Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
- In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix.
- In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated.
- Cover with plastic wrap and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 413
- Carbohydrate: 70g
- Fat: 9g
- Fiber: 6g
- Protein: 12g
- Sugar: 5g
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