Buttermilk fried cauliflower
|2 2/3 cup||buttermilk|
|2 tbsp||Tabasco sauce|
|2 cup||flour — or gluten-free flour|
|2 tsp||dried mixed herbs|
|1 tsp||cayenne pepper|
|1 tsp||garlic salt|
|1 tsp||sweet paprika|
|1 tsp||celery salt|
|1 tsp||onion powder|
|vegetable oil — for deep-frying|
Cut cauliflower into 8cm large florets.
Combine 2 cups buttermilk and the Tabasco in a large zip-top bag. Add cauliflower; seal bag, shake until well coated. Refrigerate in a bag for at least 2 hours or overnight.
Preheat the oven to 220°C/200°C fan. Line a large oven tray with baking paper.
Drain cauliflower; reserve marinade in a medium bowl. Place cauliflower in a single layer on a tray. Bake for 15 minutes. Reduce the oven to 160°C/140°C fan.
Meanwhile, add the remaining buttermilk and eggs to the reserved marinade; whisk to combine. Combine flour, herbs, salt, cayenne, garlic salt, paprika, celery salt and onion powder in a separate large bowl.
Fill a large saucepan or deep fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, dust cauliflower pieces in flour mixture; shake to remove excess. Dip into buttermilk mixture, then dust in flour mixture again; shake to remove any excess. Deep-fry cauliflower, in batches, for 6 minutes or until golden and crisp. Drain on a paper towel. Keep warm in the oven while you cook the remaining cauliflower.
Serve cauliflower with pickles, if you like, drizzled with extra Tabasco.
Recipe republished from Mediclinic’s Family digital publication. For more vegetarian options that will satisfy your pub grub cravings, click here.