This week on the abc cooking variety TV Show called The Chew Chef Carla Hall made this incredible sounding Vegan Hot Fried Cauliflower. The people that got to taste it truly looked like they ate the most delicious amazing food ever. As WONDERFUL and AMAZING as her recipe must be there is no way in the world that I can going to FRY and bread cauliflower and then ADD FOUR CUPS OF OIL TO COAT IT WITH. I just can’t do that…….My baked variation of Carla Hall’s recipe came out AMAZING. Thanks to Chef Hall this is the best baked cauliflower I ever tried.I didn’t make the recipe Vegan but it is vegetarian. I kept the recipe pretty similar with the same spices. For a few changes I baked instead of fried because I’m still adding far more oil than I am comfortable with. I do strongly feel that you need to find whole wheat panko bread crumbs for this recipe to work out well because they seem to stay crispier in the oven and also turn a nicer color for the breading. Instead of water and ground flax seed I used eggs and dijon mustard (because I didn’t need to make it vegan) I also wanted the oil as a topping condiment instead of tossing on four cups of oil I only made two cups add drizzle on what I want. I don’t think I’ll even use a whole cup but I do note the more oil you toss on to the cauliflower the hotter it is…so adjustments can be made to use less oil. After trying out the recipe I do feel I could have cut the spicy oil down to one cup….but I might have bumped up the spices since I’m only going to use about one cup of oil condiment. I also note for best results to shake the oil up well because the spices settle. Oh and you do need to serve the Hot Cauliflower with pickles because it’s just a magical combination that you have to try for yourself.
Ingredients for about 6 servings
1 cup flour
2 teaspoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs – beaten
2 Tablespoons dijon mustard
2 cups whole wheat panko bread crumbs (I don’t think regular panko works as well as a crunchy coating )
1 large head cauliflower – broke down into florets
Non Stick Vegetable or canola spray
pickle chips (to serve with cauliflower)
1 1/2 Tablespoons cayenne pepper (spicy oil recipe)
1 1/2 teaspoons smoked paprika (spicy oil recipe)
1 teaspoon ground cumin (spicy oil recipe)
1/2 teaspoon garlic powder (spicy oil recipe)
2 teaspoons kosher salt (spicy oil recipe)
1 teaspoon sugar (spicy oil recipe)
2 cups canola oil (spicy oil recipe)
Preheat oven to 350 degrees F and spray your baking sheet(s) with non-stick spray and set them to the side.
You need three bowls, pan or dishes for dredging.
First bowl whisk together flour, paprika, cayenne, salt and pepper.
Second bowl is eggs and dijon mustard. Mixed well.
Third bowl is the panko crumbs.
Take a floret in each hand and start with the flour mixture an roll the florets around till they are lightly covered in flour. Move on to the egg mixture and cover each floret with egg and lastly cover the florets with the panko. Place on baking sheets and space them out some. Repeat till all the florets are done.
Place baking sheet(s) in a 350 degree F oven. Timing will vary some …..depending on oven and type and size of cauliflower. For me it worked out as 45 minutes and then I turned the florets over and put them in for another 15 minutes and they were perfect.
While the cauliflower is in the oven you should make the spicy oil.
In a fry pan toast up all the dry ingredients on medium heat for up to two minutes or until the spices smell fragrant. Add the oil and gently simmer for ten minutes. Keep warm till ready to serve.
In Chef Hall’s recipe when the cauliflower came out of the oven she tossed it in a large bowl with all 4 cups of oil….You can do that with the two cups of oil or LESS of the oil OR drizzle or dip. The flavors do stay on better if you toss the cauliflower in the oil. I do note AGAIN…that the spices do settle so drizzling on the oil comes up better than dipping.
Anyway IT REALLY DOES COME OUT FORKING AMAZING!
All the crispy breading stays on. Mine came out amazingly crispy. It’s Forking Delicious! The more oil you add on the spicier it is.
This dish is suppose to be served with pickles. I used my own pickled squash here. I didn’t publish that recipe yet. Maybe it’s coming soon.
The Carla Hall Inspired Hot Fried Cauliflower is FORKING DELICIOUS!