- 1 head of cauliflower, chopped into bite size florets
- enough oil for frying about 1 inch high in pan
- crushed red pepper for garnish
Vegan Buttermilk Batter
- 1 cup unsweetened non-dairy milk
- 2 tbsp apple cider vinegar
- ½ cup cayenne pepper sauce
- 2 tbsp cornstarch
- 2 cups all purpose flour (gluten free is fine too)
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp paprika
- 3 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
Begin preparing the buttermilk mixture and breading mixture in two separate large bowls. All of the buttermilk ingredients mixed together in one bowl and all the breading mixture ingredients in another.
Place the cauliflower florets in the buttermilk mixture and let sit for 30 minutes.
Once the cauliflower is done marinating, remove all of it from the buttermilk mixture and place in separate small bowl.
Begin heating the frying oil (I use coconut oil) on the stove over medium heat. To test if it’s hot, sprinkle a tiny bit of water in the pan. If it sizzles/cracks it’s hot enough. If not, wait and test again a few minutes later.
Once the oil is hot, dip each piece of battered cauliflower in the buttermilk, then into the breading mixture, then into the buttermilk again, and into the breading mixture for a second time. Next, transfer to the hot oil. Repeat this process for each piece, or as many as you can fit in the pan at once. Rotate the pieces as necessary, browning on each side.
Transfer the fried cauliflower from the grease to a plate lined with paper towels to absorb the excess oil. Once all pieces have finished cooking, garnish with red pepper flakes and pair with your favorite sides and dips. Enjoy!