Game time or anytime your team has a crispy craving, whip up a batch of our vegan, gluten free crispy cauliflower. Choose your sauce – hot buffalo or sweet Asian? Better yet, make them both!
Choose Gluten Free, Non-GMO & Organic Ingredients.
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Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- At least 2 L (2 Qt) of Oil for Frying (coconut, peanut, sunflower, avocado, sesame)
- 108g (3.8 oz) Flour Farm Organic Gluten Free Flour Blend (1 C)
- 90g (3.2 oz) Corn Starch (3/4 C)
- 3/4 tsp Aluminum Free, Double Acting Baking Powder (3g)
- 1 tsp Extra Fine Pink Himalayan Salt (6g)
- Note: If making crispy cauliflower with the Asian sauce, add 28g (1 oz or 1/3 C) unsweetened Coconut and 43g (1.5 oz or 1/3 C) of toasted Sesame Seeds to the dry blend.
- 118 ml (4 fl oz) Cold Filtered Water (1/2 C)
- 118 ml (4 fl oz) Vodka (1/2 C)
- 1 M/L head of Cauliflower, remove leaves, core and cut into 1 inch florets (you should have about 1.5 lbs or 680g after trimming and cutting)
Hot Buffalo Sauce (see Notes below)
- 89 ml (3 fl oz) Franks Hot Sauce (about 1/3 C)
- 2 T Vegan Butter, melted and cooled (28g) – you may omit and use 3 T oil from the fryer instead
- 1/2 tsp Dried, Minced Garlic or 1 Fresh Clove Garlic, minced (1 tsp)
- 1 T Hot Oil from Fryer (15 ml)
- Garnish: Celery sticks & leaves
Sweet Asian Sauce (see Notes below)
- 118 ml (4 fl oz) Gluten Free Soy Sauce (1/2 C)
- 2 T Rice Wine Vinegar (30 ml)
- 60 ml (2 fl oz) Mirin or other Sweet Rice Cooking Wine (1/4 C)
- 100g (3.5 oz) Brown Cane Sugar (1/2 C packed)
- 2 Cloves Garlic, minced (about 2 tsp)
- 1 tsp Fresh Ginger, grated (2g)
- 1/2 tsp Crushed, Dried Red Pepper Flakes
- 2 tsp Toasted Sesame Oil (10 ml)
- 1 T Filtered Water (15 ml)
- 1 T Cornstarch (7.5g)
- Garnish: Scallions, finely sliced or chopped and/or Toasted Sesame Seeds
Equipment: Digital kitchen scale (preferred,) Heavy bottom sauce pan or Wok or Dutch oven, Slotted spatula or spider ladle, Cooling rack, Mixing bowls, Measuring cups & spoons, Paper towels, Baking sheet, Unbleached parchment, Whisk, Thermometer (preferred)
Before You Dive In – Prep:
- Heat oil to 350 degrees Fahrenheit (177 C); Oil should be about 3 inches deep in the pan; Do not heat to smoking
- Chop cauliflower into 1 inch (2.5 cm) florets, set aside in a large bowl
- Chop garlic or cut celery, if using
- Place folded paper towels over cooling rack and set next to pan with oil
- Set oven temp to Warm, and place a parchment lined baking sheet ion the center rack
- Prepare sauce(s) ahead of time
Step 1: In a medium bowl, whisk together flour, cornstarch, baking powder, salt. Whisk in sesame seeds and coconut if using. Set aside.
Step 2: In a liquid measuring cup, add water and vodka. Slowly pour in vodka and water while whisking. If making the batter without sesame and coconut – you will use about 3/4 the amount. You will use the entire amount for the seed/coconut mix. Please be mindful and whisk until the batter is thin enough to disappear into the surface of the batter when it drips from the whisk. You do not want a batter either too thick or too thin; however, it’s best to err on the thin side.
Step 3: The prepared cauliflower should be in a large bowl. Pour batter over cauliflower and use a sturdy spoon to mix until all pieces of cauliflower are well coated.
Step 4: The oil should be preheated to a temp of 350 F/177 C. If you do not have a thermometer, flick a small glob of batter into the oil. If is sizzles and starts to turn brown – the oil is ready. Add battered cauliflower to the hot oil – ONE PIECE AT A TIME. Each piece will sink to the bottom of the pan. If you over crowd the cauliflower, pieces will stick together and make a blobby mess. Let pieces fry at the bottom for one minute. Them take you slotted spoon and gently nudge each piece. They will pop up without sticking to the bottom. If you try to nudge them too early, the batter will stick to the pan and burn.
Step 5: Fry pieces for about 4-5 more minutes. They will appear golden. Remove with a slotted spoon or spider ladle and drain on paper towels placed over a cooling rack. Each piece should not touch another piece to drain properly. Wait a minute for the temperature of the oil to come back up in the pan before starting another round. As the new batch is frying, transfer the previous drained batch to the warmed oven. Arrange in a single layer. Continue frying until all pieces are cooked and in the oven.
Step 6: Transfer crispy pieces of cauliflower to a large bowl and toss with sauce. Pour onto a platter and garnish. Serve immediately.
Crispy cauliflower is best eaten the same day or refrigerated and reheated in the oven (300 for about 10-15 minutes) the next day.
To Make the Hot Buffalo Sauce: In a small bowl, whisk together hot sauce, garlic, melted butter (if using) and oil. Pour over crispy cauliflower, garnish and serve immediately.
To Make the Sweet Asian Sauce: In a small sauce pan over medium heat, whisk together all ingredients except the water and cornstarch. Whisk until the sugar is dissolved. In a small bowl, mix together the cornstarch and water. Add to the pan and whisk into the sauce. Increase heat and bring sauce to a boil for about 3 minutes. Sauce will thicken a bit. Remove from heat and allow to cool for at least 5 minutes before tossing with crispy cauliflower. Transfer cauliflower to a platter, garnish and serve immediately.
The nutrition information provided below is for the battered cauliflower (without seeds and coconut) before frying. The final calorie/fat count will depend on the type of oil and sauce used. Each serving weighs about 85g or 3 oz.
- Category: Game Day
- Method: Frying
- Serving Size: 3 oz
- Calories: 100
- Sugar: 2g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: gluten free crispy cauliflower