Chicken Fried Cauliflower Recipes

CHICKEN-FRIED CAULIFLOWER

Steps:

• For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
• For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
• Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
• Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
• Serve hot with the warm gravy.

CHICKEN FRIED CAULIFLOWER

Steps:

• Heat oven to 400F and roast cauliflower in the oven for 20-25 minutes, turning after 15 mins.
• Remove cauliflower from the oven and set aside to cool.
• in a medium-size bowl, whisk together egg replacer, soy milk, and vinegar and set aside for a min of 5mins.
• In another bowl, whisk together the flour, nutritional yeast, paprika, sea salt, garlic salt, onion powder, and white pepper. Set aside.
• Place a wire cooling rack over a baking sheet.
• Transfer a few pieces of cauliflower into the seasoned flour, coat them completely and shake off the excess. Place onto the wire rack, and repeat.
• Now, add the rice cereal to the seasoned flour, and crush half with your hands.
• Now, let's dredge, dip each flour-coated floret into the soy milk mixture, allowing excess to drip off. Then coat in the seasoned flour with rice cereal, patting the rice onto the floret to help it stick, and place back onto the wire rack, repeat.
• To cook, you can use a deep fryer, a deep pan, or an oven. Frying will yield the crispiest, most flavourful cauliflower. It is the preferred method.
• If using a deep fryer, heat frying oil (I like peanut or vegetable) to 325-350F.
• If using a deep pan: pour enough vegetable oil to measure 3 inches inside the pan. Cover with a lid and heat the oil over medium-high heat.
• In batches, fry a handful of cauliflower in the hot oil at a time. Do not crowd or else the temperature will drop too much.
• Fry until golden brown and crispy in about 4-5 minutes, flipping occasionally.
• If you are using a deep fryer: lower into the oil and fry until golden brown and crispy about 3-4 mins.
• Remove cauliflower from oil and place back onto the tray, so that excess oil can drip from the cauliflower. Repeat.
• If using an oven: Place the coated cauliflower on a lined baking sheet and spray them generously with a cooking oil spray like coconut oil, or Pam. Bake them at 425F for 30 minutes, flipping at 15 mins.
• If using an air fryer, spray the air fryer basket with oil or cooking spray, place in a single layer, and spray them generously with the cooking spray. Cook on 375 F for 10 minutes. Flipping halfway through.
• Serve fried cauliflower with a sauce of choice to dip or toss in sauce, and serve with pickles, biscuits, roasted veg or macaroni salad on the side.