The perfect vegetarian alternative to Southern Style Fried Chicken, crispy on the outside and tender on the inside, with all the bold, flavorful spices of the classic.
Total Time2 hourshrs30 minutesmins
Course: Main Course
Cuisine: American, Homestyle, Southern
Servings: 4servings
Author: Dey | Touching Tables
Ingredients
1headof cauliflowercut into florets
1cupbuttermilk
1 tablespoonhot sauceoptional
1cupall-purpose flour
1tablespoonpaprika
1teaspoongarlic powder
1teaspoononion powder
1teaspoonsalt
½teaspooncayenne pepper
vegetable oil for frying
Instructions
Marinate the Cauliflower:
In a large bowl, combine the buttermilk and hot sauce (if using).
Add the cauliflower florets and mix to coat them well.
Cover and let them marinate in the fridge for at least 30 minutes.
Prepare the Seasoned Flour:
In a separate shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, and salt.
Mix everything together until evenly distributed.
Coat the Cauliflower:
After marinating, take each cauliflower floret and dip it into the seasoned flour, pressing gently to ensure it’s fully coated.
For an extra crispy coating, dip the cauliflower back into the buttermilk and then into the flour mixture again.
Fry the Cauliflower:
Heat about 2 inches of vegetable oil in a large frying pan or Dutch oven over medium-high heat.
Once the oil reaches 350°F (175°C), carefully add the cauliflower florets in batches.
Fry for about 4-5 minutes, or until golden brown and crispy on the outside.
Drain and Serve:
Once fried, remove the cauliflower from the oil and place it on a paper towel-lined plate to drain any excess oil.
Serve hot, with your favorite dipping sauce or Southern side dishes.