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Spicy Cajun Fried Cauliflower & Louisiana Remoulade (vegan)

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 Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes


Fried Cauliflower:

  • 1 medium head cauliflower
  • 1 1/2 cups flour
  • 2 teapoons cajun seasoning or recipe follows
  • 1/2 teaspoon salt
  • 1 cup unflavored almond milk
  • about one quart oil for frying I prefer peanut or sunflower

Cajun Seasoning:

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried basil
  • 4 bay leaves


  • 1/2 cup unsweetened plain cashew or coconut yogurt
  • 1/2 cup veganaise
  • 1 tablespoon brown deli mustard
  • 1 clove garlic minced
  • 1 tablespoon worchestershire *see note
  • 1 tablespoon horseradish minced
  • 1 tablespoon lemon juice
  • 2 tablespoons ketchup
  • 1 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon parsley
  • 1/2 teaspoon oregeno
  • 1/4 teaspoon black pepper


Fried Cauliflower:

  1. 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.
  2. 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.
  3. Fry on each side for about 2 minutes until golden then remove to prepared plate. Serve hot with remoulade dip.


  1. 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.