Spicy Fried Cauliflower Chicken Recipe By Tasty

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EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY



Extra Crispy Spicy Fried Cauliflower Recipe by Tasty image

Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil

Provided by Gwenaelle Le Cochennec

Categories     Sides

Yield 4 servings

Number Of Ingredients 16

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

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!

Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams

SPICY FRIED CAULIFLOWER "CHICKEN" RECIPE BY TASTY



Spicy Fried Cauliflower

Here's what you need: cauliflower, unbleached all-purpose flour, cornstarch, salt, cayenne pepper, white pepper, onion powder, garlic powder, sweet paprika, old bay seasoning, nutritional yeast, hot sauce, plain unsweetened soy milk, dijon mustard, safflower oil

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 large head cauliflower, cut into large florets
1 cup unbleached all-purpose flour
1 tablespoon cornstarch, or arrowroot powder
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon white pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sweet paprika, or smoked paprika
¼ teaspoon old bay seasoning
1 teaspoon nutritional yeast
⅓ cup hot sauce
¼ cup plain unsweetened soy milk, or other non-dairy milk
1 tablespoon dijon mustard
5 cups safflower oil, or neutral oil, for frying

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!

CHICKEN AND CAULIFLOWER STIR-FRY



Chicken and Cauliflower Stir-Fry image

A delicious mix of East meets West. Tasty, marinated chicken slices tossed with fresh cauliflower in a creamy mushroom sauce. Perfect over steamed rice. For best results, marinate the chicken overnight or at least 1/2 hour before cooking. This is a family-favorite from my kitchen to yours. Enjoy!

Provided by Darling

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 6

Number Of Ingredients 17

¼ cup water
3 tablespoons light soy sauce
2 tablespoons canola oil
2 tablespoons cornstarch
1 tablespoon sesame oil
1 ½ teaspoons white sugar
¾ teaspoon salt
½ teaspoon garlic powder
1 (20 ounce) package skinless, boneless chicken thighs, sliced
1 head cauliflower, cut into florets
¼ cup canola oil for frying, or as needed
4 cloves garlic, smashed
1 cup water, or to taste, divided
1 (10.75 ounce) can cream of mushroom soup (such as Campbell's®)
¼ cup oyster sauce
¾ teaspoon white sugar
¾ teaspoon salt

Steps:

  • Stir 1/4 cup water, soy sauce, 2 tablespoons canola oil, cornstarch, sesame oil, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and garlic powder together in a large glass bowl until smooth. Stir chicken into the marinade to coat. Cover the bowl with plastic wrap and marinate chicken in the refrigerator for at least 30 minutes to overnight.
  • Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in boiling water until just barely tender, 3 to 5 minutes. Drain cauliflower and immediately immerse in an ice water bath for several minutes until cold to stop the cooking process; drain.
  • Heat canola oil in a large wok or skillet over high heat until nearly smoking. Add garlic to the hot oil; sprinkle salt over the garlic. Cook garlic in hot oil, using a spoon to keep garlic pressed into the oil, until the cloves are dark brown, 2 to 3 minutes. Remove and discard garlic cloves.
  • Drain chicken and discard marinade. Stir chicken into the hot oil and let it cook undisturbed until browned, 3 to 5 minutes. Stir chicken. Pour 1/2 cup water over the chicken. Scrape bottom of wok with the flat edge of a wooden spoon to scrape any browned bits from the bottom of the wok into the liquid.
  • Pour cream of mushroom soup and remaining 1/2 cup water over the chicken; stir. Add oyster sauce, 3/4 teaspoon sugar, and 3/4 teaspoon salt to the chicken mixture. Stir cauliflower with the chicken and coat completely in sauce; cook and stir until the cauliflower is tender and the chicken is no longer pink in the center, 5 to 7 minutes.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 14.8 g, Cholesterol 64.4 mg, Fat 17.4 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 3.2 g, Sodium 1341.3 mg, Sugar 4.7 g

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Top Asked Questions

How to cook cauliflower for stir fry?
Whisk together flour, milk, baking powder and garlic powder. Add the chopped cauliflower and toss to coat. Make sure there’s a thin layer of batter over the cauliflower. Deep fry cauliflower until golden brown, remove and drain excess oil. Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
How to cook cauliflower with sesame sauce?
Preparation Whisk together flour, milk, baking powder and garlic powder. Add the chopped cauliflower and toss to coat. Deep fry cauliflower until golden brown, remove and drain excess oil. Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
How to cook cauliflower in a pan?
Now you’re ready to start cookin’! Take each piece of cauliflower and dip it in the liquid batter, then in the flour, back again in the liquid, in the flour once more and finally into the hot oil. You’ll do this for each piece of cauliflower until all of them have been fried for about 3 minutes on each side.
How to make cauliflower Parmesan?
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.

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