Vegan Cauliflower "Chicken"

"A tasty poultry substitute."
 
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photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Sweet Potato Soul photo by Sweet Potato Soul
Ready In:
50mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Preheat oil for frying in a large dutch oven or fryer. It should be around 350 degrees F.
  • In another bowl combine the ground flax seed with 1/4 cup of water.
  • In a medium size mixing bowl combine the flour, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
  • Into the bowl with the flax “egg” add the hot sauce and dijon mustard and whisk until creamy.
  • Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture and use your other dry hand to coat it completely.
  • Dip it back into the flax mixture, and again into the dry mixture (remember to keep one hand for wet dredging and the other for dry).
  • Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot.
  • Cook for about 4-5 minutes, until the pieces are golden.
  • Transfer fried cauliflower to a large plate covered with paper towel to absorb excess oil.
  • Continue to cook the remaining cauliflower.
  • Serve hot.

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