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Ingredients
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Crispy Cauliflower
Spicy Vegan Mayo
Garnish (optional)
Method
Crispy Cauliflower
- 1
Prep
Cut cauliflower into 1-1.5 inch florets, keeping sizes fairly uniform so they cook evenly. Pat dry with paper towels to remove excess moisture.
- 2
Make batter
In a medium bowl whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Gradually whisk in 3 tablespoons cold sparkling water until a smooth, slightly thick batter forms. It should coat the back of a spoon but still be pourable; add an extra tablespoon water if too thick.
- 3
Heat oil
Pour about 1 cup neutral oil (enough for shallow frying) into a large heavy skillet and heat over medium-high until shimmering and a drop of batter sizzles immediately (about 350°F / 175°C). If using a thermometer, maintain 350°F; adjust heat to avoid burning.
- 4
Coat and fry
Working in batches to avoid overcrowding, toss cauliflower florets in the batter until well coated, letting excess drip back into the bowl. Carefully add coated florets to the hot oil, leaving space between pieces. Fry 3–5 minutes per side, turning as needed, until golden brown and crisp and an inserted skewer meets little resistance. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Replenish oil between batches if it becomes too cool; bring back up to temperature before adding more.
- 5
Finish
When all batches are cooked, transfer cauliflower to a serving plate. If desired, briefly toss hot florets with a light sprinkle of extra smoked paprika or a pinch of salt to taste.
Spicy Vegan Mayo
- 6
Mix sauce
In a small bowl combine 1 cup vegan mayonnaise, 2 tablespoons sriracha, 1 tablespoon lemon juice, 1 teaspoon maple syrup, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust heat (add more sriracha) or acidity (more lemon) as desired.
- 7
Adjust consistency
If the mayo is too thick for dipping, whisk in up to 1 tablespoon water, one teaspoon at a time, until it reaches the desired consistency.
- 8
Chill briefly (optional)
For best flavor marry, refrigerate the sauce 10–15 minutes while frying the cauliflower so flavors meld. Stir before serving.
Assembly & Serving
- 9
Arrange crispy cauliflower on a platter. Spoon the spicy vegan mayo into a small bowl for dipping or drizzle it lightly over the cauliflower. Garnish with chopped cilantro and serve with lime wedges to squeeze over the florets.