Spicy Fried Cauliflower Chicken 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 "CHICKEN" RECIPE BY TASTY

Steps:

• In a medium bowl, combine the flour, arrowroot powder, salt, cayenne, white pepper, onion powder, garlic powder, paprika, Old Bay seasoning, and nutritional yeast.
• In another medium bowl, combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
• In a large Dutch oven or heavy pot, heat the oil to 350°F (180°C). Double-line a large plate with paper towels and keep nearby.
• Use one hand to dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your dry hand to coat it completely. Dip it back into the wet mixture and again in the dry mixture, keeping one hand devoted to wet and one to dry.
• Carefully lower the twice-coated floret into the hot oil. Repeat with the remaining cauliflower until you can't fit any more into the pot. Do not overcrowd. Fry for 4-5 minutes, until the pieces are golden. Transfer the fried cauliflower to the lined plate and continue to fry the remaining cauliflower. Serve hot.
• Enjoy!

ORANGE CAULIFLOWER "CHICKEN" RECIPE BY TASTY

Steps:

• Preheat the oven to 450˚F (230°C). Line a baking sheet with parchment paper and grease with nonstick spray.
• In a medium bowl, whisk together the non-dairy milk, flour, and salt.
• One at a time, dip each cauliflower floret in the batter to coat, letting any excess batter drip off. Arrange the battered cauliflower on the prepared baking sheet, making sure they aren't touching one another. Lightly spray with cooking spray.
• Bake for 30-35 minutes, until the coating is crispy and beginning to brown.
• While the cauliflower is baking, make the sauce: Heat the canola oil in a medium skillet over medium heat. When the oil is shimmering, add the garlic, ginger, and red pepper flakes. Cook for 2-3 minutes, until fragrant, stirring frequently to prevent burning.
• Add the orange juice, brown sugar, vinegar, and soy sauce. Cook for 2-3 minutes, until the brown sugar is dissolved and the mixture begins to simmer.
• In a small bowl, stir together the cornstarch and cold water with a fork.
• Add the slurry to the sauce, stirring to combine. Simmer for another 2 minutes, until the sauce thickens. Mix in the sesame oil, then transfer the sauce to a large bowl.
• Toss the hot cauliflower florets in the sauce until well coated.
• Serve the cauliflower over rice and garnish with the scallions.
• Enjoy!

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!

SPICY CAULIFLOWER STIR-FRY

Steps:

• Break up the cauliflower into large florets, then use your hands to break into very small florets.
• Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low.
• Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor.
• Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges.

CHICKEN CAULIFLOWER "FRIED RICE"

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use.
• Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
• As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired.

NASHVILLE HOT CAULIFLOWER BITES RECIPE BY TASTY

Steps:

• Make the spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, mustard powder, black pepper, and onion powder.
• Add the cauliflower florets to a large bowl and sprinkle with the salt and 2 tablespoons of the spice mix, tossing to coat the cauliflower completely. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat the air fryer to 350°F (180°C). Line a baking sheet with foil and place a wire rack on top.
• Make the batter: In a large bowl, whisk together the buttermilk, flour, and hot sauce until smooth.
• Add a cauliflower floret to the batter and toss to coat completely.
• Shake off any excess batter and dip the cauliflower into the panko bread crumbs tossing to coat completely.
• Spray the air fryer basket with nonstick spray. Add the cauliflower in a single layer, working in batches if necessary. Fry until golden and crispy, about 15 minutes.
• Make the spicy oil: In a small saucepan, combine 1 tablespoon of the spice mix, the sugar, and canola oil. Cook over medium heat, stirring, for about 2 minutes, until the sugar dissolves.
• Drizzle the crispy cauliflower with the spicy oil and sprinkle with the remaining spice mix.
• Serve with white bread and dill pickle chips.
• Enjoy!