Vegan Fried Cauliflower
Crispy, golden, and bursting with flavor, this Vegan Fried Cauliflower recipe is the perfect plant-based twist on a comfort food classic. Featuring bite-sized cauliflower florets coated in a seasoned batter of garlic, smoked paprika, and onion powder, then rolled in crunchy panko breadcrumbs, these delectable morsels are fried to perfection for an irresistibly crispy texture. Ready in just 35 minutes, this easy vegan appetizer or snack is ideal for game nights, potlucks, or casual dinners. Serve with your favorite vegan dipping sauces—like tangy ranch or spicy buffalo sauce—for a crowd-pleasing, dairy-free treat that everyone will love. Whether you're vegan or just looking for creative ways to enjoy cauliflower, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Unsweetened plant-based milk
- 1.5 cups Panko breadcrumbs
- 2 cups Vegetable oil
Instructions
Cut the cauliflower into bite-sized florets. Set aside.
In a large mixing bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Slowly add the plant-based milk to the flour mixture, whisking until a smooth batter forms. The consistency should be similar to pancake batter.
Place the panko breadcrumbs in a separate shallow bowl.
Dip each cauliflower floret into the batter, ensuring it is fully coated. Let any excess batter drip off, then coat it in panko breadcrumbs. Press gently to adhere the breadcrumbs. Repeat with all the florets.
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of batter—if it sizzles and floats, the oil is ready.
Carefully add a few breaded cauliflower florets to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
Use a slotted spoon to remove the fried cauliflower and place it on a plate lined with paper towels to absorb excess oil.
Repeat the frying process with the remaining cauliflower florets.
Serve immediately with your favorite vegan dipping sauces, such as vegan ranch or buffalo sauce.
Nutrition Facts
Calories |
4559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 426.6 g | 547% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 269.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3939 mg | 171% | |
| Total Carbohydrate | 195.8 g | 71% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 17.8 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 506 mg | 39% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2410 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
