This recipe was originally inspired by the traditional Indian recipe Gobi Pakora but we took a more traditional Americana country spin on it using BBQ sauce, nutritional yeast and liquid smoke to flavor the breading. Seriously, skillet fried cauliflower drummies… and a huge serving of slaw.. yes. Now. You’re going to want to make the slaw first so it can chill out in the fridge while you’re making your drummies.
Skillet Fried Cauliflower Wings
- 2 heads of Cauliflower, cut into florets
- Vegetable oil for frying
Coating Dry Ingredients
- 2 ½ cups all-purpose flour
- ½ cup nutritional yeast
- ½ cup cornstarch
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 ½ teaspoon smoked paprika
- ¼ teaspoon crushed black peppercorns
- 1/2 teaspoon oregano
- 1/2 teaspoon baking soda
Coating Wet Ingredients
- 1 cup warm water
- 2-3 dashes of liquid smoke
- 3 tablespoons BBQ sauce
- 2 tablespoon Bragg’s Liquid Amino Acids
Fill your deepest cast iron skillet half way with vegetable oil and heat over a high heat. Be super careful. Deep frying is messy and dangerous.
In one bowl mix together all your dry ingredients except the baking powder and whisk together all your wet ingredients in another dish.
Add 2 tablespoons of the dry mixture to the wet mixture and blend with a whisk till it is completely blended. Then mix your baking soda into your dry ingredients. Dip your cauliflower florets into the wet batter and move them around so they get an even coating. Then drop each floret into the dry mixture and coat with the desired amount of “crust.” You can do these one at a time or by the handful – depending on how big your bowl, skillet and cauliflower is.
Then using a slotted spoon slowly drop them into the hot oil. You want to make sure they don’t stick the side or each other. Then fry till they are a nice golden brown.
Texas Coleslaw
Dressing
- ¼ cup olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoon agave nectar
- Juice from 1 fresh lime
- 2 teaspoons Bragg’s Liquid Amino Acids
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- Dash of cayenne pepper
- ½ teaspoon freshly ground black peppercorns
- 1 clove garlic, minced
Slaw
- 1 medium cabbage, shredded
- ½ cup shredded carrot
- ½ red bell pepper, thinly sliced
- ½ green bell pepper, thinly sliced
- 2 tablespoons pumpkin seeds
- ½ cup cilantro, chopped
- 1-2 limes, cut into wedges
In a large bowl, whisk together all your dressing ingredients. Toss slaw except for cilantro and lime wedges with dressing until coated. Let your slaw chill for between 20 minutes to 1 hour before serving for best results. Use a large spoon to occasionally remix your slaw.
Stir in 1/2 cup chopped fresh cilantro just before serving with some lime wedges on the side to squeeze over the top.
via Dan and Annie Shannon, the duo behind MeetTheShannons.com. They are the authors of Betty Goes Vegan: 500 Classic Recipes for the Modern Family
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