KFC Nashville Hot Fried Cauliflower

• Produce

  • 1 tsp Basil, dried
  • 1 tsp Garlic powder
  • 2 tsp Marjoram, dried
  • 1 tsp Sage, dried

• Refrigerated

  • 1 cup Soy milk
  • 1/4 cup Soy milk, new
  • 1 Soy milk mixture from above

• Condiments

  • 2 Eggs worth of egg replacer
  • 7/16 cup Louisiana hot sauce
  • 1 Serve with dill pickle medallions

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1 tsp Allspice, ground
  • 1 tsp Black pepper, freshly ground
  • 1 tbsp Brown sugar
  • 1 tbsp Cayenne pepper
  • 1 tsp Celery salt
  • 1 tsp Chili powder
  • 1 tsp Garlic salt
  • 2 tsp Himalayan salt
  • 1 tsp Onion salt
  • 2 1/3 tbsp Paprika

• Oils & Vinegars

  • 1/2 cup Vegetable oil
  • 1 Vegetableor peanut oil

• Other

  • 3 Small or 2 large heads cauliflower, cut into large drumstick-like pieces.
  • 1 Tbspgarlic powder

Found on theedgyveg.com

Description

Ingredients

• Drumstick Chicken”:
• 3 small or 2 large heads cauliflower, cut into large drumstick-like pieces.
• Brine Mixture:
• 1 cup soy milk
• ¼ cup louisiana hot sauce
• 1 tsp freshly-ground black pepper
• 1 tsp Himalayan salt
• Buttermilk Breading Mixture:
• 2 eggs worth of egg replacer
• Soy milk mixture from above
• ¼ cup new soy milk + 1 Tbsp ACV to create buttermilk
• 3 Tbsp louisiana hot sauce
• Seasoned Flour:
• 2 cups unbleached all-purpose flour
• 1 tsp Himalayan salt
• 1 tsp chili powder
• 1 tsp garlic salt
• 2 Tbsp paprika
• 1 tsp celery salt
• 1 tsp dried sage
• 1 tsp garlic powder
• 1 tsp ground allspice
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried marjoram
• 1 tsp onion salt
• Nashville Hot Sauce:
• 1 Tbsp cayenne pepper
• 1 Tbsp brown sugar
• 1 tsp paprika
• 1 Tbspgarlic powder
• ½ cup vegetable oil
• Vegetableor peanut oil for frying
• Serve with Dill pickle medallions

Directions

• Sprinkle the cut cauliflower with salt and pepper.
• Whisk soy milk with hot sauce in a large bowl or large freezer bag.
• Place the cauliflower “drumsticks” in the bowl or bag, and chill for a minimum of two hours (I like to marinate overnight).
• Heat oven to 425F and roast cauliflower in oven for 40 minutes, turning after 20.
• Remove cauliflower from heat and set aside.
• Whisk together egg replacer and set aside.
• Whisk soy milk with ACV and set aside for 5 minutes to create soy buttermilk.
• In a large bowl whisk together reserved marinade, egg replacer mixture, soy buttermilk mixture, and hot sauce to create the buttermilk breading mixture.
• Whisk all of the ingredients for the seasoned flour together in a separate large bowl.
• To cook you can use a deep fryer or a deep pan with a lid.
• If using a deep fryer, heat frying oil (I like peanut or vegetable) to 325F.
• If using a deep pan, pour enough vegetable oil to measure 3 inches inside the pan. Cover with a lid and heat the oil over medium-high heat to 325F.
• Dredge the cauliflower in the flour mixture and shake off any excess. Then dip the drumstick in your buttermilk mixture, and dredge the cauliflower again in flour mixture and place in a separate bowl or baking pan.
• Cook 3 to 4 cauliflower drumsticks in the hot oil at once.
• In a deep fryer this should cook up golden brown and crispy in about 3-4 minutes.
• If you are using a deep pan with a lid, turn the cauliflower occasionally. This should take about 3 to 6 minutes.
• Keep an eye on the pieces and remove when golden brown and crispy.
• Place finished drumsticks on a tray or bowl lined with paper towel to soak up excess oil.
• Continue to fry your cauliflower in batches of 3 or 4, allowing the oil to return to 325°F between batches.
• While you are frying your cauliflower, whisk together cayenne, brown sugar, garlic salt, paprika and vegetable in a small saucepan to create your Nashville sauce.
• Cook on low-medium heat, whisking often.
• Cook for 15 minutes, making sure it never comes to a boil.
• Strain using a tight sieve and transfer in a jar.
• Seal remainder of hot sauce and keep in fridge until you need it.
• Serve with dill picklemedallions/chips.