In Our Spring 2019 Issue
LETTER FROM THE PUBLISHER
Back in 2015, after several years out of print, edible Nutmeg relaunched. It was an exciting opportunity for me to help strengthen connections within and highlight the bes...
Enjoy this staple of Christie Caters' menu at your own game-day pre-party or gathering! This one can be vegan, too!
Ingredients
SERVINGS: 6 Serving(s)
- 2 large cauliflower heads, cut into florets
- 4 cups corn starch
- Cooking oil for fryer or pot (just enough to submerge cauliflower)
Marinade
- 3 cups Frank's RedHot (or preferred hot sauce)
- 2 tablespoons Sambal Oelek (or preferred chili paste)
- ⅓ cup lemon juice
Sauce
- 2 cups mayonnaise (use an egg-free brand for a vegan recipe)
- ¼ cup lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon vegan Worcestershire sauce
- 4 tablespoons nutritional yeast
- ¼ cup water (for thinning)
- Black pepper
Garnish
- 1 bunch fresh cilantro, pulled from stems
- Fresh berries or pomegranate seeds
Instructions
Combine marinade ingredients in a mixing bowl and thoroughly mix cauliflower florets into it. Let marinate for 30 minutes. While marinating, pour cooking oil into a fryer or pot and bring to 375˚F.
Once marinated, dredge each piece of cauliflower in corn starch, then place in fryer (a few pieces at a time) and fry until very crisp. Use a slotted spoon to remove florets from fryer and allow to drain and cool on a paper towel-lined plate or baking pan.
While cooling, prepare the sauce. Whisk together all sauce ingredients until consistency is even. Plate cooled cauliflower florets and drizzle sauce over them. Alternatively, the sauce can be served on the side as a dip. Garnish with cilantro and fresh berries.
More from our Spring Issue!
