The Colonel’s French Fried Cauliflower
Posted on July 11, 2012 by Nina Timm in vegetarian
“French fried cauliflower that looks like KFC, come on, get real!” My family’s reaction as we paged through Colonel Harland Sanders’ book to look at all the recipes. I was immediately intrigued by this recipe, but my poor family was pretty skeptical about this KFC look-a-like and in their minds, the only way to eat cauliflower is smothered in a thick cheese sauce!
Vegetarians can now enjoy the golden crispy taste of the Colonel too. For health benefits of cauliflower, do read this insightful article.
You have to admit though, looking at these images, it could well have been a bucket full of crispy fried chicken pieces. That is exactly what I thought when I removed these golden nuggets from the hot oil! My family, well they were not convinced yet, but on closer inspection, they started to show a little more interest.
However, it was that first bite that sent us all into KFC heaven. Golden and crispy on the outside, soft and almost creamy on the inside, what a treat!
Honestly, it is not KFC chicken and I don’t think that is what the Colonel had in mind when he made this, but I think it could be a very clever vegetarian alternative for those who seek that 11 herbs and spices taste, but do not eat meat. In the end, my family loved it and so will you, give it a go!
French Fried Cauliflower
serves 6 as a snack
Ingredients
1 head cauliflower – broken into bite-size nuggets
2 egg yolks
125 ml milk
2½ cups flour
1 tsp white pepper
salt
vegetable oil for frying
Method
Place a pot of water on the stove and bring to the boil. When it reaches boiling point, dump the cauliflower florets in the water and cook for about 2-3 minutes. The idea is to keep the cauliflower firm, but not raw. When the cauliflower is cooked, remove the florets from the pot and immediately place in a bowl of ice-water to stop the cooking process.
Beat the egg yolks and add ½ teaspoon of salt and some white pepper. Gradually beat in 100 g of the flour (keep the rest for the frying process) until it becomes a smooth runny batter. If your batter is too dry, just add a little more milk. Cover with clingfilm and rest in the fridge for at least 30 minutes. When ready to fry up the cauliflower, place the remaining flour in a shallow bowl and season with salt and white pepper.
Heat the vegetable oil in a deep pan( I use my wok) and when the oil is hot, start the frying process.
Dip each floret in the batter, shake the excess batter,toss it into the seasoned flour and lastly straight into the hot oil. Fry until golden brown and crispy, remove from the oil and drain on some kitchen toweling. Season with a sprinkling of Cajun spice and serve immediately.
You can find all these recipes in Colonel Harland Sanders’ Autobiography of the Original Celebrity Chef. To download the book, simply click on the link in my sidebar.
Do tune in to RSG on Thursday mornings just after 9 when I share these delicious recipes. You can also listen online here:
11 Responses to “The Colonel’s French Fried Cauliflower”
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Kan nie wag om hierdie resep te probeer nie. Gaan vir my dogter in Eng kuier en gaan dit daar op die proef stel. Baie dankie vir jou goeie blog.
Kan nie wag om hierdie resep uit te toets nie. Gaan vir my dogter in Eng kuier en sal dit daar doen. Dankie vir jou wonderlike blog
Ek mis nie 'n Donderdag oggend uitsending nie. Ek kan nie wag vir die nuwe resep nie. Ek is nie nie 'n wafferse kok nie maar ek geniet al jou resepte. Dis maklik om te maak en die bestanddele maklik bekombaar. My kombuis is my nuwe speelplek. Baie dankie vir jou bydrae om dit vir my lekker te maak.
MarLizMic – julle gaan baie lekker eet!
Magda – ai dis lekker om te hoor. As ek so agter die mikrofoon inskuif, dink ek altyd aan al die gesigte en name wat so laat weet dat hulle luister. Dit laat my klein voel!
Hi Nina, forgive me, but I couldn’t find the link on sidebar to download the free book. Any suggestions? Thanks 🙂
Wow that looks seriously good, gonna try it tommorow thanks!
Hi N. Kan hierdie in n air fryer gemaak word?
Never said to add the initial milk. Trying the recipe now. Looks excellent!