A simple and delicious appetizer, these fried cauliflower are perfect for kids, mom and dad and even those friends who pop in at the last minute.
Enjoy!
fried cauliflower with vegan creamy dipping sauce
(makes about 4 cups (1L))
what you’ll need:
- Paper towel or dish towel lined bowl
- 4 cups (1L) avocado oil
- ¼ cup (60 mL) Pesto Sauce, divided
- 3 tbsp (45 mL) (YOSO) dairy free yogurt
- 2 tbsp (30 mL) coconut or apple cider vinegar
- 1 tsp (5 mL) sea salt, divided
- 1 tsp (5 mL) freshly ground black pepper, divided
- 4 cups (1 L) cauliflower florets
instructions:
1. In a deep sauce pan warm oil to 375-400F.
2. In a bowl combine 2 tbsp (30 mL) Pesto Sauce, yogurt, vinegar and ½ tsp (2 mL) salt and ½ tsp (2 mL) pepper. Whisk well to combine.
3. Transfer to a small bowl and set aside.
4. Divide cauliflower into 1 cup (250 mL) portions and place the florets, one by one, into the preheated oil and fry until golden brown, about 3-4 minutes.
5. Remove cauliflower from oil and transfer to the paper towel lined bowl to absorb excess oil. Repeat until all cauliflower is fried.
6. Remove paper towel from the bowl and add the remaining pesto sauce and salt and pepper to the cauliflower. Toss well to coat.
Serve immediately with dipping sauce!
chef jordan’s tips :
- Garnish with finely chopped chives or green onion.
