Appetizers anyone? Who said vegetables have to be boring? While this may not be the most nutritious way to eat them, it certainly is fun!
Prep Time25minutes
Cook Time25minutes
Total Time50minutes
Ingredients
Fried Cauliflower:
1medium head cauliflower
1 1/2cupsflour
2teapoons cajun seasoningor recipe follows
1/2teaspoonsalt
1cupunflavored almond milk
about one quart oil for fryingI prefer peanut or sunflower
Cajun Seasoning:
2teaspoonssalt
2teaspoonsgarlic powder
2teaspoonsonion powder
2teaspoonspaprika
1teaspoonground black pepper
1 1/4teaspoonsdried oregano
1 1/4teaspoonsdried basil
4bay leaves
Remoulade:
1/2cupunsweetened plain cashew or coconut yogurt
1/2cupveganaise
1tablespoonbrown deli mustard
1clovegarlicminced
1tablespoonworchestershire*see note
1tablespoonhorseradishminced
1tablespoonlemon juice
2tablespoonsketchup
1teaspooncelery salt
1/2teaspoonsalt
1/2teaspoonpaprika
1/2teaspoonparsley
1/2teaspoonoregeno
1/4teaspoonblack pepper
Instructions
Fried Cauliflower:
Mix the ingredients for the cajun seasoning, if using, in a small bowl and add 2 teaspoons to a medium bowl along with flour and salt; mix with a spoon. Pour milk into another medium sized bowl and chop cauliflower into florets.
Line a plate with paper towels and heat about 4 inches of oil over medium heat in a large skillet or deep fryer to about 350 degrees F (175 C). Dip a few florets at a time in flour mix, then in milk, then again in the flour mix and place in oil.
Fry on each side for about 2 minutes until golden then remove to prepared plate. Serve hot with remoulade dip.
Remoulade:
Combine the yogurt, veganaise, deli mustard in a blender or food processor (or simply stir together by hand) and pulse until combined. Add remaining ingredients and pulse until smooth. Pour into a sealable container and refrigerate until ready to serve.
Recipe Notes
Be sure to use a brand of worchestershire sauce that you've checked the ingredients because most worchestershires contain anchovy. Annie's makes a good one.