Southern Fried Cauliflower

If you’re craving the classic taste of Southern fried chicken but want a plant-based alternative, Southern Fried Cauliflower is the answer. This dish offers the same golden-brown, crispy coating with a tender, flavorful center—a perfect addition to any meal or a satisfying snack on its own.
Why Choose Cauliflower?
Cauliflower is a versatile vegetable that soaks up flavors beautifully. Its firm texture mimics the bite of fried chicken, making it a favorite for plant-based food lovers. Plus, it’s packed with nutrients like vitamin C, fiber, and antioxidants, making it a healthier base for this indulgent dish.
Ingredients
For the Cauliflower:
- 1 large head of cauliflower, cut into bite-sized florets
For the Batter:
- 1 cup all-purpose flour (or gluten-free flour for a GF option)
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 1 cup non-dairy milk (or regular milk if not vegan)
- 1 tablespoon apple cider vinegar (for buttermilk effect)
For the Coating:
- 2 cups panko breadcrumbs or crushed cornflakes
- ½ teaspoon smoked paprika
- ½ teaspoon salt
For Frying:
- Vegetable oil (such as canola or peanut oil)
Instructions
- Prepare the Cauliflower: Wash and cut the cauliflower into bite-sized florets. Pat dry with a kitchen towel to remove excess moisture.
- Make the Batter: In a large mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. In a separate bowl, mix the non-dairy milk and apple cider vinegar to create a vegan buttermilk substitute. Gradually whisk the wet ingredients into the dry ingredients until a smooth batter forms.
- Prepare the Coating: In another bowl, mix the panko breadcrumbs with smoked paprika and salt. This will give the cauliflower an extra crispy texture.
- Coat the Cauliflower: Dip each cauliflower floret into the batter, ensuring it is fully coated. Let any excess batter drip off before rolling the floret in the breadcrumb mixture. Press gently to ensure the coating sticks.
- Heat the Oil: In a deep frying pan or skillet, heat about 2 inches of vegetable oil to 350°F (175°C). To check if the oil is ready, drop a small piece of batter into the oil—it should sizzle and rise to the surface.
- Fry the Cauliflower: Fry the florets in batches, making sure not to overcrowd the pan. Cook each piece for 3-5 minutes or until golden brown and crispy. Use a slotted spoon to remove the florets and transfer them to a plate lined with paper towels to drain excess oil.
- Serve and Enjoy: Serve hot with your favorite dipping sauce, such as vegan ranch, spicy mayo, or barbecue sauce. Pair with coleslaw, mashed potatoes, or cornbread for a true Southern-style feast.
Tips for Success
- Air Fryer Option: For a healthier version, you can air fry the coated cauliflower at 400°F (200°C) for 15-20 minutes, shaking halfway through.
- Season Generously: Don’t skimp on the spices in the batter and coating. The seasoning is what brings the Southern flair to life.
- Fresh Oil Matters: Use fresh oil for frying to avoid any unwanted flavors.
Southern Fried Cauliflower is a crowd-pleaser that even meat lovers will enjoy. It’s crunchy, flavorful, and perfect for game nights, parties, or simply satisfying a comfort food craving. Give it a try and watch it become a staple in your kitchen!
You may like this article https://www.healthline.com/nutrition/benefits-of-cauliflower
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