Kentucky Fried Cauli
This cauli is gluten-free and is perfect as a snack, a tapas-style plate with drinks or as a side dish.
Hello Rosie is known for its delicious vegan sweets and moreish savoury dishes. This cauli is gluten-free and is perfect as a snack, a tapas-style plate or as a side dish.
Serves 4 as a snack
1 cup chickpea flour
1 cup rice flour
1 cup cornflour
1 tsp salt
1 tsp garlic powder
2 tsp freshly ground black pepper
1 tbs smoked paprika
¼ cup icing sugar
1 tbs nutritional yeast
1 medium-sized cauliflower, cut into florets
Canola oil, to deep-fry (optional, see method)
Vegan mayonnaise (substitute regular mayo, if desired) with sweet chilli
or sriracha sauce, to serve.
In a bowl, combine the chickpea flour with 1 cup of water to make a batter. Combine the remaining dry ingredients in a large bowl to make the seasoned flour mix. Dip cauliflower florets into the chickpea flour batter, allowing excess to drip off, then toss in the seasoned flour mix to coat well.
You can either bake or deep-fry this dish. To deep-fry, place canola oil in a deep saucepan and
heat until 180°C, then fry the cauliflower in batches for about 4 minutes or until golden. Drain
on paper towels.
Alternatively, preheat oven to 180°C, then bake the cauli for 10 minutes or until tender and golden.
Serve with your favourite dipping sauce — we like adding sweet chilli or sriracha to vegan mayo.
Recipe by Hello Rosie
Photography by ilk