It’s been a while since I made vegan chicken out of fried cauliflower, but today’s recipe will show you a new way to make the crispiest chicken-fried cauliflower ever!
This simple technique will level up standard cauliflower wings or florets and make them oh so crispy.
Today’s fried cauliflower recipe uses a simple recipe to get a vegan fried chicken feel thanks to a bonus ingredient to get the crispiest texture. By adding rice crispy cereal to the coating, these become crunchy and savoury and you won’t believe you didn’t make these sooner. I originally discovered a gluten-free crispy rice breading version by my friend Mary’s test kitchen and wanted to try it with my own vegan chicken-fried methods!.
This easy twist on the standard cauliflower wing recipe is a simple way to make cauliflower wings go from good to sensational. Don’t forget to make my super quick maple garlic dipping sauce for these!.
Cauliflower is an extremely versatile vegetable that can be prepared in many different ways With the right ingredients and cooking techniques, cauliflower can be transformed into a plant-based alternative that tastes very similar to chicken This makes it an ideal substitute for those looking to follow a vegetarian, vegan, or flexitarian diet.
In this comprehensive guide, we will cover everything you need to know to make cauliflower taste just like juicy, delicious chicken.
Why Use Cauliflower as a Chicken Substitute?
There are several reasons why cauliflower works so well as a plant-based chicken alternative
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Texture – Cauliflower has a firm, meaty texture when cooked that shreds and chews like chicken. The florets easily soak up flavors and hold their shape when baked or fried.
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Neutral flavor – On its own, cauliflower has a very mild, slightly sweet taste. This allows it to take on the flavors of whatever sauce or seasoning it is cooked with
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About the food: Cauliflower is low in calories and carbs and high in fiber and nutrients like folate, vitamin C, and vitamin K. It’s a healthier alternative to chicken that doesn’t taste or feel any different.
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Cost: It is usually less expensive to buy cauliflower heads than chicken breasts or tenders. It’s an affordable base for plant-based recipes.
Choosing the Right Cauliflower
The key to cauliflower that tastes like chicken is starting with fresh, high-quality cauliflower. Here’s what to look for:
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Color: Pick cauliflower heads that are bright white and don’t have any brown or yellow spots, which are signs that they are getting old.
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Size – Medium-sized heads around 6 inches in diameter are ideal. Avoid very large or very small heads, which can be fibrous and soft.
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Firmness: The heads should be heavy and dense, and the flowers should be close together. Avoid cauliflower with loose, separating florets.
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Leaves – If leaves are present, they should look fresh and green, not wilted or discolored. The leaves help protect the head’s freshness.
Prepping the Cauliflower
Once you have your cauliflower, rinse it under cool water and pat dry. Pull or slice off any leaves. Next, cut the cauliflower head from the stem and separate it into bite-sized florets. Small, uniform florets will cook the most evenly.
To get that shredded chicken texture, use the tip of your knife to slice each floret in half vertically. The idea is to maximize surface area.
Finally, parboil the cauliflower florets for 2-3 minutes until just fork tender. This helps them hold their shape better during cooking. Drain and pat very dry before breading.
Breading for a Crispy Coating
To make cauliflower taste like fried chicken, the key is dredging in an egg-free batter or breading. This creates a crispy exterior reminiscent of chicken nuggets or tenders.
Some easy breading options include:
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Flour dredge – Toss cauliflower in flour, salt, and spices before frying in oil.
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Breadcrumb coating – Dip cauliflower in unsweetened non-dairy milk then dredge through breadcrumbs.
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Batter coating – Make a simple batter from flour, non-dairy milk, and seasoning and dip florets to coat.
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Crispy cereal coating – For ultra crispy cauliflower, coat with puffed rice cereal or crushed corn flakes.
Play around with the breading until you achieve the desired crunch factor. Just remember to remove all excess before frying.
Cooking Methods for Chickeny Cauliflower
There are several ways to cook breaded cauliflower to really bring out those chicken flavors:
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Pan frying – In a skillet, heat 1-2 inches of oil to 350°F. Fry breaded florets in batches until golden brown.
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Baking – Arrange breaded florets on a baking sheet. Bake at 400°F for 20 minutes, flipping halfway through.
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Air frying – Mist breaded florets with oil spray. Air fry at 370°F for 15 minutes, shaking halfway.
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Deep frying – Fry breaded cauliflower in a pot with 4 inches of 350°F oil until golden brown.
Deep frying or pan frying will create the crispiest texture, but baking and air frying are lower calorie options. Cook just until the outside is crispy and the inside is heated through.
Seasonings and Sauces for Chicken Flavor
Breading and frying are just the first steps to cauliflower that tastes like chicken. To impart true chicken flavor, be sure to season and sauce the cauliflower:
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Salt and pepper – Generously season with salt and pepper before, during, and after cooking.
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Onion and garlic – For savory flavor, add onion and garlic powder to the breading or cook cauliflower in an onion garlic oil.
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Paprika – Smoked or regular paprika provides warmth. Add 1-2 teaspoons to the breading.
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Dijon mustard – Whisk together Dijon, maple syrup, and non-dairy milk for a quick chicken sauce.
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Buffalo sauce – Toss fried cauliflower in spicy Buffalo sauce for a vegan take on wings.
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Barbecue sauce – Coat cauliflower in sweet and tangy barbecue sauce for pulled chicken texture.
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Teriyaki sauce – For an Asian flair, drizzle teriyaki sauce over baked or fried cauliflower.
Experiment with sauces and seasonings until you find your favorite flavor combinations. The options are truly endless!
Serving Suggestions for Cauliflower “Chicken”
Once fried, baked, or sautéed to perfection, here are some fun ways to serve up your crispy cauliflower chicken:
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In wraps or sandwiches – Stuff into soft tortillas or bread with veggies and sauce for flavorful handheld meals.
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Over salads – Chop cauliflower into bite-sized pieces and toss with leafy greens, tomatoes, avocado and dressing.
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With rice bowls – Mix cauliflower with riced cauliflower or quinoa for veggie-packed bowls.
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As an appetizer – Serve poppable cauliflower bites at your next party with a homemade dipping sauce.
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Over pasta – Toss breaded cauliflower pieces with noodle, marinara sauce, and nutritional yeast for an easy dinner.
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As a side dish – Pair crispy spiced cauliflower “wings” with all your favorite main courses.
Get creative and have fun with the many ways you can incorporate cauliflower chicken into meals!
Tips for Leftovers and Meal Prep
The great thing about cauliflower chicken is that it reheats wonderfully and can be prepared in advance:
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Store coated raw cauliflower in the fridge for 1-2 days before cooking. Add any wet ingredients like non-dairy milk just before frying.
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Cooked cauliflower can be kept refrigerated in an airtight container for 3-4 days. Reheat in the oven or skillet until hot and crispy.
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Mix cooked cauliflower chicken with desired sauces and store together for easy meal prep.
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Freeze cooked cauliflower in portioned quantities for up to 3 months. Reheat frozen cauliflower in the oven straight from freezer.
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Bread and fry large batches of cauliflower all at once. Freeze extras to pull out whenever a crispy chicken craving hits.
With its mild flavor, meaty texture, and nutritional benefits, cauliflower truly is the ideal blank canvas for plant-based chicken recipes. Follow this guide for crispy, craveable cauliflower chicken that rivals the real thing. From breading and seasoning to cooking methods and serving suggestions, the possibilities are endless. Now get cooking and enjoy all the delicious chicken flavor cauliflower has to offer!
INGREDIENTS FOR CHICKEN-FRIED CAULIFLOWER (VEGAN):
- Set the oven to 400F and roast the cauliflower for 20 to 25 minutes, turning it over every 15 minutes.
- Remove cauliflower from the oven and set aside to cool.
- Whisk egg replacer, soy milk, and vinegar together in a medium-sized bowl. Set it aside for at least five minutes.
- Mix the nutritional yeast, paprika, sea salt, garlic salt, onion powder, and white pepper in a different bowl using a whisk. Set aside.
- Place a wire cooling rack over a baking sheet.
- Put some cauliflower pieces into the seasoned flour, making sure they are fully covered. Then, shake off the extra flour. Place onto the wire rack, and repeat.
- Now, add the rice cereal to the flour that has been seasoned. Use your hands to crush half of it.
- Let’s dredge, or dip, each floret in flour into the soy milk mixture, letting the extra milk drip off. Once you’re done, put the floret back on the wire rack and coat it in the seasoned flour mixed with rice cereal. Press the rice onto the floret to help it stick.
- You can use an oven, a deep fryer, or a deep pan to cook. Frying will yield the crispiest, most flavourful cauliflower. It is the preferred method.
- If you’re using a deep fryer, heat oil to 325 to 350F. I like peanut or vegetable oil.
- Pour enough vegetable oil into a deep pan to cover three inches of the pan. Put a lid on top and heat the oil over medium-high heat.
- One handful of cauliflower at a time should be fried in the hot oil. It will get too cold if too many people are there.
- Fry for about 4 to 5 minutes, flipping every now and then, until golden brown and crispy.
- If you have a deep fryer, put the food into the oil and fry for three to four minutes, until it is golden brown and crispy.
- Take the cauliflower out of the oil and put it back on the tray so that the extra oil can drip off. Repeat.
- If you’re using an oven, put the cauliflower on a baking sheet that has been lined with foil and spray it all over with a cooking oil spray like Pam or coconut oil. For 30 minutes at 425F, flip them over every 15 minutes.
- Spray oil or cooking spray on the air fryer basket, arrange the food in a single layer, and then spray them all over with the cooking spray. Cook on 375 F for 10 minutes. Flipping halfway through.
- You can dip or toss the fried cauliflower in any sauce you like. On the side, serve pickles, biscuits, roasted vegetables, or macaroni salad.
Nutrition Information Serving size:
I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!.
Fried Cauliflower “Chicken” | Vegan Soul Food
FAQ
Does fried cauliflower taste like chicken?
While fried cauliflower doesn’t taste exactly like chicken, it can be a good substitute, especially when breaded and seasoned well. According to some recipes on TODAY, the texture and taste can be like fried chicken, especially if you want a crispy, slightly meaty bite. com.
How to improve the taste of cauliflower?
You can make steamed cauliflower taste bland on its own, but add butter (or olive oil), salt, and pepper to make it tender, savory, and almost melt in your mouth. Nov 2, 2023
Can you substitute cauliflower for chicken?
Cauliflower is such a mild flavored vegetable, so when you add seasoning to it, you can make it taste like chicken. It’s also perfectly tender when it’s cooked properly, which also makes it a great chicken alternative.
How to make cauliflower taste nice?
Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. Sep 2, 2024.