Cauliflower nuggets have easily become a household favorite for many. They make a great alternative for chicken and easily match the depth of so many different flavor profiles.
Makes about 4 servings
Prep Time: 25 minutes
Total Time: 1 hour
Shopping List:
Vegetable or canola oil
Cauliflower, 1 head
All purpose flour, about 3 cups
Dairy free milk, 2 cups
Onion powder, 3 tbsp
Garlic powder, 2 tbsp
Cayenne pepper, 1 tsp (optional)
Cumin, 2 tbsp
All purpose seasoning, to taste
Dijon mustard, 2 tbsp
Hot sauce, 1/4 cup
Let's get started:
Create your wet batter
In a mixing bowl, combine milk, hot sauce, Dijon mustard, cumin and 4 tbsp flour whisk together.
Now, on to the dry batter
In a mixing bowl, combine 2 cups of flour, garlic powder, onion powder, cayenne (optional) and all purpose seasoning. Taste the batter and adjust seasonings to your liking. Be careful not to make it too salty.
Form the nuggets
Cut the cauliflower down into florets, or small nugget sized pieces, removing stems and leaves.
Heat the oil
Fill your fryer or pot with oil (just enough to cover the cauliflower) and heat over medium heat for 6-7 minutes. To check if oil is ready, use your fingers to splash a little water in the oil. If it starts to sizzle, then it's ready. If not, heat a little longer.
Batter the cauliflower
Dip and fully coat the cauliflower florets in the wet batter, then dry batter. Repeat.So, it should be… wet, dry, wet, dry.
Time to fry
Add the battered cauliflower directly to the heated oil and fry for about 4-5 minutes, they should be golden brown. Ensure that the heat is not up too high, so that the cauliflower can cook all the way through. Transfer to a paper towel to drain excess oil.
Plate and serve! Pair your freshly made cauliflower with a sauce of your choice. You can toss them in a buffalo sauce and eat with ranch, or just dip them in ketchup with a side of fries!
Check out our YouTube video tutorial!
Let us know how yours turns out! Tag us on Instagram @ivyeatz & use our hashtag #ivyeatz