Please share your recipe. I love battered and fried cauliflower!
UN-Owen-7345
Recipe (makes 4 portions):
For the wet batter:
Mix 1/2 cup of AP flour and 1/2 cup of corn starch with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp sugar, 1/4th tsp salt, 1/4th tsp cayenne, and 1/4th tsp white pepper. Prepare a mix with 1/2 cup of oat milk and 1 tsp vinegar (vegan butter milk) and add it to the flour mix. Add more plant based milk as needed until you achieve a cement like consistency.
For the crumb coating, mix 3/4th cup panko bread crumbs with 1/4th cup coarsely crushed unsweetened cornflakes and 1 tbsp white sesame seeds.
Chop and wash your cauliflower and then dry it before adding it to the wet batter and then the dry one. I did this process just once and intentionally left some bits of the cauliflower exposed to allow the steam to escape. Once coated allow it to freeze for a minimum of 45-60 minutes. You can also store your cauliflower at this stage for later use by popping frozen florets in a ziplock bag and using it for the next time you want some munchies.
Remove from the freezer, spray with oil and pop in a 400 F preheated airfryer for 5 minutes or until you start seeing a golden brown color. Do not allow it to darken too much. After 5 minutes, shake or flip and air fry at the same temperature for another 3-4 minutes. Once done remove and allow to cool slightly in a colander before popping it in an airfryer once more but this time at a higher temperature (mine goes up to 450 F so that’s my go to setting). You need them to cook at this temperature for only 2-3 minutes per side. This is to mimic the double frying method for extra crispness. Once done, let them continue cooling in a fine mesh sieve or colander ONLY.
For the sauce, mix 1/4th cup of gochujang with 1/4th cup light soy sauce, 3 tbsps of sugar, 2 tbsps of sesame oil, and 1 tbsp of rice vinegar. Saute some finely chopped garlic in a pan and then add your sauce mix to it followed by 1/4th cup of water. Thicken the sauce a bit with cornstarch (not too thick, you still want it to coat your cauliflower) and allow it to cool down completely before mixing with your cauliflower florets. Once all florets are thoroughly coated, move to a fresh bowl and top with spring onion greens and sesame seeds.
Chive mayo
Mix 1/2 cup of vegenaise with 2 cloves of grated garlic/1/2 tsp garlic powder, a dash of sesame oil, salt to taste, and 1/2 tsp sugar. Next, add 3 tbsps of chopped chives to it and mix well. Top with more chopped chives and have it with your KFC!
4 Comments
Recipe?
Looks great!
Please share your recipe. I love battered and fried cauliflower!
Recipe (makes 4 portions):
For the wet batter:
Mix 1/2 cup of AP flour and 1/2 cup of corn starch with 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp sugar, 1/4th tsp salt, 1/4th tsp cayenne, and 1/4th tsp white pepper. Prepare a mix with 1/2 cup of oat milk and 1 tsp vinegar (vegan butter milk) and add it to the flour mix. Add more plant based milk as needed until you achieve a cement like consistency.
For the crumb coating, mix 3/4th cup panko bread crumbs with 1/4th cup coarsely crushed unsweetened cornflakes and 1 tbsp white sesame seeds.
Chop and wash your cauliflower and then dry it before adding it to the wet batter and then the dry one. I did this process just once and intentionally left some bits of the cauliflower exposed to allow the steam to escape. Once coated allow it to freeze for a minimum of 45-60 minutes. You can also store your cauliflower at this stage for later use by popping frozen florets in a ziplock bag and using it for the next time you want some munchies.
Remove from the freezer, spray with oil and pop in a 400 F preheated airfryer for 5 minutes or until you start seeing a golden brown color. Do not allow it to darken too much. After 5 minutes, shake or flip and air fry at the same temperature for another 3-4 minutes. Once done remove and allow to cool slightly in a colander before popping it in an airfryer once more but this time at a higher temperature (mine goes up to 450 F so that’s my go to setting). You need them to cook at this temperature for only 2-3 minutes per side. This is to mimic the double frying method for extra crispness. Once done, let them continue cooling in a fine mesh sieve or colander ONLY.
For the sauce, mix 1/4th cup of gochujang with 1/4th cup light soy sauce, 3 tbsps of sugar, 2 tbsps of sesame oil, and 1 tbsp of rice vinegar. Saute some finely chopped garlic in a pan and then add your sauce mix to it followed by 1/4th cup of water. Thicken the sauce a bit with cornstarch (not too thick, you still want it to coat your cauliflower) and allow it to cool down completely before mixing with your cauliflower florets. Once all florets are thoroughly coated, move to a fresh bowl and top with spring onion greens and sesame seeds.
Chive mayo
Mix 1/2 cup of vegenaise with 2 cloves of grated garlic/1/2 tsp garlic powder, a dash of sesame oil, salt to taste, and 1/2 tsp sugar. Next, add 3 tbsps of chopped chives to it and mix well. Top with more chopped chives and have it with your KFC!