This one is a game changer… I’ve had an addiction to crispy, salty fried chicken for years. All those delicious spices and textures, it’s one of my food heavens. One of the best things about food is being able to share it. With a hardcore vegetarian wife, sharing chicken often proves difficult. To solve this problem, I played with alternatives. Turns out cauliflower is a winner!
- 200 grams Plain flour
- 2 tablespoons garlic powder
- 2 tablespoons Onion granules
- 2 teaspoons Sweet Smoked Paprika
- 2 teaspoons Cayenne pepper
- 2 teaspoons Finely ground sea salt
- 1 pinch Freshly ground black pepper
- 284 milliliters Buttermilk
- 1 head Cauliflower, cut into 1.5 inch pieces
- 500 milliliters Peanut oil for frying with
- 5 strands Fresh thyme
Combine all the dry ingredients (up to the buttermilk) and pour into two bowls, pour the buttermilk into another. Dredge cauliflower in spiced flour, shaking off excess. Dip the dredged cauliflower in the buttermilk, then in the next bowl of spiced flour. Place the pieces on a tray lined with parchment paper.
Fill a medium or large saucepan one-third full of oil or prepare a deep fryer. Heat to 180°C (2). Carefully place the coated cauliflower in the oil (3). Fry for 3-4 minutes until golden brown, drain on paper towel. Sprinkle with sea salt.
To finish, gently fry the thyme sprigs for a few seconds until crispy, sprinkle with cauliflower and serve with your favorite sauce. Prepare to be assaulted by anyone in your household.
(1) Try to make sure all the pieces are of equal size so they cook evenly.
(2) A digital thermometer is invaluable here. If you don’t have one, gently drop a small cube of bread into the oil, it should bubble right away and turn golden brown in about 10 seconds. Keep toddlers away when frying and position the pan handle away from you so you don’t accidentally bump it.
(3) Do not overload the pan/fryer or the pieces may stick together.