Extra Crispy Spicy Fried Cauliflower Recipe By Tasty Food

EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY

Steps:

• 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!

SPICY FRIED CAULIFLOWER

Steps:

• Combine the salt, paprika, curry powder and chilli powder and stir to combine. Heat the oil in a wok or large pan to about 180°C. Add half the cauliflower florets and fry until lightly browned, about 3 minutes. Drain and repeat for the remaining florets. While the cauliflower is still hot, sprinkle generously with the salt-and-spice mix, reserving any unused mix for a future batch. Scatter with parsley, grind over some black pepper and serve with lemon wedges. Try Adam Liaw's lamb and labne trenchers.

CRISPY PAN FRIED CAULIFLOWER FLORETS

Steps:

• Boil or steam the whole cauliflower (do not separate it into florets yet) to your desired doneness - I prefer mine fork-tender and boil it for 7-10 minutes. Rinse in cold water and allow to cool. Separate the cauliflower into florets, cut the larger florets in half.
• Prepare 2 small containers for the batter. In one, whisk together the eggs and milk. In the other, mix together the flour, salt, and black pepper. If you want, add some spice with a pinch of cayenne or chipotle powder.
• Dip each cauliflower floret into the egg mixture (really mix it around in there), and then dip it into the flour mixture, making sure to coat each side in a light layer of flour. Set aside until ready to fry.
• Pan fry the battered cauliflower in batches: heat about 2-4 tablespoons of olive oil in a large skillet, and make sure the oil thinly coats the bottom of the skillet. You might need more or less oil, depending on the size of the skillet. Place the cauliflower pieces flat-side down into the hot oil (if there is a flat side), and fry without disturbing them for about 3 minutes, or until the underside is a nice golden brown. I was able to get 8-10 pieces in a large skillet at a time without crowding the cauliflower.
• Use tongs to gently flip each cauliflower piece, and cook until the other side is nicely browned. The cauliflower florets are obviously not flat on each side, so try to cook each floret on at least three sides. The heat of the skillet will cook all the delicious batter that is inside the cauliflower floret.
• Set the cooked cauliflower florets on a paper towel while you finish cooking. Serve warm, and dip into a Greek Yogurt Sauce (see notes)

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

BATTER DIPPED DEEP FRIED CAULIFLOWER

Steps:

• Preheat fryer oil to 375.
• Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
• In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
• Place flowerets into egg mixture and toss (or shake baggie) to coat well.
• Remove and place into flour mixture and toss (or shake baggie) to coat well.
• Fry in batches for 4 - 6 minutes or until golden brown.
• Drain on paper towels and lightly salt.
• *Serve w/ dipping sauces such as marinara, ranch or blue cheese.

VEGAN FRIED CAULIFLOWER

Steps:

• First let's rinse the cauliflower make sure its nice and clean and then you can turn the oven on to 355ºf and just let that pre heat.
• Then you can take that cauliflower to the cutting board and peel away all the green stems cratiling the cauliflower. After its all peeled you can break apart the head of the cauliflower Or you can cut it to keep the stems a little longer.
• After the cauliflower is separated you can get the baking sheet and lay down some parchment paper. Once that's done all you need to do is put the cauliflower pieces on to the baking sheet and add 1 tablespooms of coconut oil over the cauliflower. Vegitable oil works just as well. Once the preheat is done you can stick them In the oven for around 15- 20 minute. They should not be Browning all over but it usually does have a few crispy edges on some.
• Now while that's in the oven you can make your batter. First put the flour in the bowl. You'll need a larger bowl for this. Make sure all the clumps are broken up and then you can add the seasoning. Now when it comes to the seasoning the measurements you dont have to be exact. If you like spiciness you could add a little more Cajun and the same goes for the rest. Once all the seasoning is added just mix it all together.
• Okay so now take a little bit of your mix about 1/4 cup and put it in a separate bowl. Once that's done just add a little water at a time till it's a creamy consistency. You'll know it's perfect if it's thick enough to stick to the fork or wisk but cant be picked up in clumps.
• If your cauliflower is done you can take that out and prepare the oil but if not then I recommend waiting until the cauliflower is done to heat your oil. I heated my oil in a pot but if you have a deep fryer that will work too. Once the cauliflower is done you can heat the oil on medium heat and begin rolling the cauliflower in the creamy mix and then into the dry mix. I recommend not coating a lot at a time unless you plan on cooking them all at once. When the cauliflower is in the oil I let them cook for a minute some for two minutes depending on size. If you feel they aren't cooked long enough I recommend an extra minute to avoid a gooey inside.
• After they are cooked then you are all done! Let them sit on a paper towel for a few minutes to get rid of excess oil! Hope you enjoy!