VEGAN KFC CAULIFLOWER

 

INGREDIENTS

2 large heads cauliflower, cut into large drumstick-like pieces.

Vegetable or other drying oil (around 1 litre)

Marinade

1 cup soy milk

1/4 cup Frank’s hot sauce

1 TSP black pepper

1 TSP salt

Buttermilk Mix

2 eggs worth of egg replacer

Leftover soy marinade from above

1/2 cup new soy milk + 1 TBSP apple cider vinegar (to create buttermilk)

3 TBSP Frank’s hot sauce

Seasoned Flour

2 cups all-purpose flour

2 TBSP paprika

1/2 TSP chili powder

1 TSP each of:

salt, garlic powder, ground celery seeds, dried sage, ground allspice, dried oregano, dried basil, dried marjoram, onion powder

Sriracha sauce

INSTRUCTIONS

PREPARING CAULIFLOWER

  1. Whisk all marinade ingredients in a large bowl.

  2. Place the cauliflower in the bowl or bag, and pour over marinade. Let it chill for as long as you can (overnight is best).

  3. When done, remove cauliflower from the marinade mix, and place on an oven tray lined with baking paper. Keep any leftover marinade, you’ll need it for later!

  4. Heat oven to 200C and roast cauliflower until it’s just starting to brown (but not fully cooked - it will do some more cooking in the oil, later). This should take around 30-40 minutes.

  5. Remove cauliflower from the oven and set aside.

DEEP FRYING

  1. In a small bowl, whisk together 2 eggs worth of egg replacer (according to packet instructions) and set aside.

  2. In a small separate bowl, whisk soy milk with apple cider vinegar and set aside for 5 mins to create soy buttermilk.

  3. In a large separate bowl, whisk together reserved marinade, egg replacer mixture, soy buttermilk mixture, and hot sauce to create the buttermilk breading mixture.

  4. In a large separate bowl, mix all of the ingredients for the seasoned flour together. Arrange your two bowls next to your cauliflower and stove.

  5. To cook the cauliflower you can use a deep fryer or a small (but deep) pot. Fill with enough oil (we used vegetable oil) to cover the cauliflower, then some. Usually around 15cm.

  6. Heat to around 160C (any higher and the outside might burn).

  7. Dredge the cauliflower in the flour mixture and shake off any excess. Then dip the drumstick in your buttermilk mixture, and dredge the cauliflower in flour mixture (again) and place on a separate plate or baking pan.

  8. Once the oil is hot, gently place the cauliflower into the oil. We did this in batches of 3 to 4 cauliflower drumsticks at a time.

  9. Keep an eye on the pieces and remove when they turn to a deep golden brown and become crispy, around 3-4 mins.

  10. Place finished drumsticks on a plate or tray lined with paper towel to soak up any excess oil.

  11. Continue to fry your cauliflower in batches until you’re done!

  12. Serve with your favourite dipping sauce (of course we had Sriracha) and a side of whatever you want (though we didn’t bother).