Spicy Fried Cauliflower Sandwiches Recipes

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 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.

SPICY ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower florets, olive oil, hoisin sauce, Sriracha sauce, salt, and pepper in a large bowl; toss to combine. Spread out in a single layer on a baking sheet.
• Bake in the preheated oven until cauliflower is soft and cooked through, about 30 minutes, turning once after 20 minutes.

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.

SPICY FRIED CAULIFLOWER SANDWICHES

Steps:

• Cut the head of the cauliflower in half and then cut a 1 inch slice steak out of each of the two halves. You'll want to cut from the center to get the biggest piece possible and allow it to stay in tact. The back pieces of each half may fall off after that, you just need the steak for the sandwich and can save the florets for later! Meanwhile, fill a large, deep pot about 1 inch deep with vegetable oil and heat the oil over medium high heat.
• In a large bowl, whisk the non-dairy milk, hot sauce, flour, cayenne pepper, smoked paprika, salt, pepper, onion powder and garlic powder until combined into a thick, creamy batter.
• Test whether the oil is ready for frying by sprinkling water droplets into the oil If it sizzles and pops, it's ready to fry. Or if you have a thermometer, you want it to be 350 degrees. Take one cauliflower steak and dunk it into the batter, flipping both sides until it is fully coated. Drop the steak into the hot oil and fry for about two minutes on each side. The breading will get brown and crunchy on the outside and the cauliflower will begin to soften up. Remove from oil and place on a paper towel to get off some of the oil. Repeat this process with the second steak.
• Assemble the sandwiches by spreading mayo, ranch, mustard or other condiments of your choice on the bun and adding lettuce tomato and other toppings!
• If you have leftover florets, make little popcorn cauliflower nuggets by double battering them and placing them in the oil for about two minutes. Serve them with a side of ranch dressing, yum!

CRISPY SPICED CAULIFLOWER STEAKS

Steps:

• Line a baking sheet with a wire rack or paper towels, and set aside.
• Finely grind cinnamon, coriander, fennel, peppercorns, cumin and cloves in a spice grinder, spice mill or mortar and pestle.Transfer to a bowl, and stir in cayenne and 2 tablespoons plus 2 teaspoons salt. Set aside.
• In a large bowl, whisk both flours until combined. Whisk in lime and lemon juices, then gradually whisk in enough water until the mixture is the consistency of thin pancake batter (about 1 1/3 cups). There is no gluten in either flour, so don't worry about overmixing.
• Stir in turmeric and the spice mixture. Taste, and adjust salt as needed.
• Working with 1 or 2 steaks at a time, push the cauliflower steaks into the batter, turn to coat and allow to marinate for at least 3 minutes.
• Heat a large cast-iron skillet over medium high. Add coconut oil to a depth of 1/3-inch, and heat until hot. Carefully drip a few drops of batter into the oil to test that it's sufficiently hot. The batter should immediately sizzle and expand. Slip the steaks one at a time directly from the batter into the pan. Don't overcrowd the pan - the steaks should never touch.
• Cook until golden brown on the bottom, 8 to 12 minutes, rotating the steaks around the pan after 6 to 8 minutes to ensure even browning. Use a thin metal spatula to carefully flip the steaks. Continue cooking until the second sides are golden-brown and the cores are tender when pierced with a knife, 4 to 6 minutes. Transfer steaks to the prepared baking sheet, and allow to drain. Season with salt. Repeat with the remaining steaks and any remaining smaller pieces of cauliflower, adjusting the heat as needed to prevent the steaks from browning too quickly.
• Serve hot or reheat in an oven at 400 degrees until hot and crispy, about 5 to 7 minutes. Top with a dollop of Greek yogurt and a shower of chopped cilantro, if desired. Serve with lemon wedges for squeezing on top.