Vegan Fried Chicken Cauliflower

Crispy, savory, comfort-food goodness

Serves: 3–4 | Time: 35 minutes

You’ll need

• 1 large head cauliflower, cut into florets
• 1 cup unsweetened plant milk
• 1 tbsp apple cider vinegar or lemon juice
• 1 cup all-purpose flour (or gluten-free blend)
• ½ cup cornstarch
• 1½ tsp garlic powder
• 1½ tsp onion powder
• 1 tsp smoked paprika
• 1 tsp poultry-style seasoning (optional but great)
• ½ tsp cayenne or chili powder (optional)
• 1 tsp sea salt
• ½ tsp black pepper
• Oil for frying or air-frying

Let’s Make It

1. Prep the cauliflower. Cut into bite-size florets. Pat dry.

2. Make the “buttermilk.” Stir plant milk and vinegar together. Let sit 5 minutes.

3. Mix the dredge. In a bowl, whisk flour, cornstarch, and all seasonings.

4. Coat. Dip each floret into the milk, then into the flour mixture. Press coating on well.

5. Fry. Heat oil to 350°F. Fry cauliflower in batches 3–4 minutes per side until golden and crisp.
   • Air-fry option: Spray well and cook at 400°F for 16–18 minutes, flipping halfway.

6. Rest. Transfer to a rack or paper towel. Sprinkle lightly with salt while hot.

Serve It With

• Kale salad or slaw
• Mashed potatoes
• Hot sauce, vegan honey mustard, or ranch
• Biscuits or cornbread

Pro Tip

For extra crunch, double-dip by repeating the milk and flour step once more before frying.