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 (250 g)
2 tablespoons cornstarch
1 ½ cups soy milk (360 mL)
1 ½ tablespoons apple cider vinegar
2 tablespoons hot sauce
vegetable oil, for frying
Nutrition Info
Calories 413
Fat 9g
Carbs 70g
Fiber 6g
Sugar 5g
Protein 12g
How to Make It
1. Step
Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
2. Step
In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
3. Step
In a medium bowl, add half of the spice mix to the flour.
4. Step
Add the cornstarch and mix.
5. Step
In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
6. Step
Pour the remaining spice mix over the cauliflower florets and mix.
7. Step
Pour the milk mixture over the cauliflower and mix well until they are coated.
8. Step
Cover with plastic wrap and chill for 1 hour minimum.
9. Step
Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
10. Step
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.
11. Step
Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
12. Step
Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
