Learn how to make the perfect Vegan Fried Cauliflower with the crispiest, most flavorful crunchy outside with moist and juicy well seasoned inside. Tender bits of cauliflower are marinated in soy milk and seasoning, later tossed in flour and deep-fried until super crispy and golden. They are so delicious and fun to make.
In a bowl mix soy milk and apple cider vinegar and wait a minute. It will curdle slightly.
Next add Salt, Paprika, Garlic Powder, Sriracha sauce and Soy Sauce in the marinade batter.
Add cauliflower florets in the batter and let it sit in the marinade for about 2 to 3 hours. (if you leave it overnight, it's better)
In another bowl add all-purpose flour, corn starch, corn flakes (slightly crush them with hands) and salt.
Once the Marination is done, strain marinade liquid from cauliflowers and place in a bowl. (see the video)
Now dip each cauliflower floret in the marinade and then toss in dry ingredients until well coated.
Dip them back in the marinade liquid and again toss in flour mixture. Do this with all florets and carefully place them on a plate.
Heat oil in a pan or fryer. Place cauliflower florets carefully in oil one by one. Do not stir until the coating around cauliflower gets stiffen. Softly turn their side with a tong.
Deep fry cauliflowers in the hot oil until golden and crispy, around 3 to 4 minutes.
Mix equal amounts of vegan mayo and sriracha sauce and serve as a dip with crispy fried cauliflowers bits.
Video
Notes
Cut Cauliflower in medium-size florets around two-inch. If they are huge, they will be bland from inside.
Marination time is important. Cauliflowers should be marinated for at least 3 to 4 hours before frying otherwise they will be bland from inside. If you leave them overnight it's even more desirable.
You must coat all cauliflowers florets before heating the oil, and focus on frying so you won't burn florets.
Make sure you fry them in batches. If overfill the pan you might lose the crispy crust.