This spicy fried cauliflower recipe has been updated since I created the video. The flax “egg” has been replaced with arrowroot which is added to the dry ingredients. This creates a crispier batter when fried. However, if you do not have arrowroot (or cornstarch), feel free to use the flax “egg” like shown in the video.
1/4cupunsweetened plain soy milk or other non-dairy milk
5cupssafflower oilor other frying oil
1large head of cauliflowercut into large florets
In a medium-sized mixing bowl combine the flour, arrowroot powder, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
In another bowl combine the hot sauce, soy milk, and Dijon mustard and whisk until creamy.
Heat the frying oil in a large dutch oven or fryer. It should be around 350°.
Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the hot sauce mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.
Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden.
Transfer fried cauliflower to a large plate covered with two sheets of paper towel to absorb excess oil.