Description
This one is a game changer…I’ve had an addiction to crispy, salty fried chicken for years. All those delicious spices and textures going on, it’s one of my food heavens. One of the best things about food though, is being able to share it. With a hardcore veggie wife, sharing chicken often proves challenging. To resolve this issue I’ve been playing around with alternatives. Cauliflower it turns out is a winner!
Ingredients
- 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″ Pieces
- 500 milliliters Peanut Oil To Fry With
- 5 sprigs Fresh Thyme
Preparation
Combine all dry ingredients (up to the buttermilk) and pour into two bowls, pour buttermilk into another. Dredge cauliflower in spiced flour, shake off excess. Dip dredged cauliflower into buttermilk, then into next bowl of spiced flour. Lay pieces on greaseproof lined tray.
Fill a medium or large saucepan one third full of oil, or prepare a deep-fat fryer. Heat to 180’C (2). Carefully drop coated cauliflower into oil (3). Fry for 3-4 minutes until deep-golden in colour, drain onto kitchen paper. Sprinkle with sea salt.
To finish, carefully fry thyme sprigs for a few seconds until crisp, sprinkle on cauliflower and serve with your favourite sauce. Prepare to be mobbed by anyone in your household.
Tips:
(1)Try to ensure that all pieces are of equal size so they cook evenly.
(2) A digital thermometer is invaluable here. If you don’t have one, carefully drop a small cube of bread into the oil, it should bubble right away and go golden in about 10 seconds. Keep little ones far away when frying and turn the pan handle away from you, so you don’t knock it accidentally.
(3) Don’t overcrowd pan/fryer or the pieces may stick together.
