Breaded & Fried Cauliflower Nuggets Recipe | Elephantastic Vegan (2024)

FAQs

Why is my fried cauliflower mushy? ›

So if you parboil beforehand, you will end up with mushy cauliflower. With the no-parboil technique, the cauliflower will still be fully cooked through, but have an incredible no-mush texture. Very important to fry the battered cauliflower florets on a medium heat.

Eggless batter is a valid vegan substitute for the traditional batter used to fry fish, vegetables or meat: the basic mixture is the same – water and flour – but there are as many variations as there are possible additional ingredients.

Fried cauliflower contains 183 calories per 85 g serving. This serving contains 11 g of fat, 3.3 g of protein and 18 g of carbohydrate. The latter is 0.9 g sugar and 1.4 g of dietary fiber, the rest is complex carbohydrate. Fried cauliflower contains 1.6 g of saturated fat and 8.5 mg of cholesterol per serving.

You can store leftovers in a sealed container in the fridge for up to 5 days. The breadcrumbs will soften, but you can re-crisp them two ways: In the oven: Place leftover cauliflower on a baking tray. Bake in an oven preheated to 350°F for 10-15 minutes, or until crisp.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Crowding the Baking Sheet

Cauliflower has a very high water content, so it won't get crispy if you bake the florets crowded together. "Be sure to give each floret a bit of room so that the they have space for airflow. I'd also recommend baking them on a silicone baking mat," says Blay.

Coconut oil

Coconut oil is widely used as an egg replacement in vegan baking and it's easy to see why. Once melted, this delicious oil will mix well into most batters, brownies and bakes. And it can be used to replace eggs when you're breading foods, such as tofu, before baking or frying.

The typical three-step process is flour, eggs and then breadcrumbs. Instead of the egg, Moskowitz recommends a mix of cornstarch and water, which, when stirred together, forms a slurry. It, too, is an effective glue, and you may even notice more crispness to, say, your chicken parm.

You could also try milk or yogurt. For heavier coatings (like panko or breadcrumbs), you might dust the fish with flour first. Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.

Unlike chicken wings, cauliflower is free of cholesterol and low in fat and saturated fat. It's also packed with fiber and antioxidants, making it a powerful food for heart health!

What is the most nutritious way to eat cauliflower? ›

Certain vegetables such as Brussels sprouts, broccoli, cabbage, asparagus, and cauliflower are known to cause excess gas. Like beans, these vegetables also contain the complex sugar, raffinose. However, these are very healthy foods, so you may want to talk with your doctor before eliminating them from your diet.

But recently, I found out those spots aren't mold at all. They're the result of oxidation. “The spots that you see on cauliflower are typically areas where the vegetable has started to age and oxidize, which can occur due to exposure to air and light,” explained Norah Clark, a chef and registered dietitian.

Yes, dogs can eat cauliflower in moderation, either raw or cooked. Cauliflower is a source of dietary fiber, vitamin K, and vitamin C for dogs. Some dogs may dislike the slightly bitter taste of cauliflower. Avoid cauliflower with seasonings or oils, as they can cause upset stomach.

A scattering of pale brown spots on the cauliflower curds isn't all that abnormal, and it doesn't necessary mean it's time to ditch that newly purchased veggie. The culprit for this discoloration is oxidation, which happens naturally the longer cauliflower is stored.

Arrange blanched cauliflower in single layers on drying trays. Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.

First, take care not to overcrowd your pan; if the cauliflower is packed in rim-to-rim, the moisture will not be able to escape as the florets cook, which will result in soft steamed cauliflower instead of roasted.

You can add a litle softened cream cheese to the pot in the final step and stir until melted. Or you can add a keto thickener like glucomannan or xanthan gum. Be sure to whisk it in well when the mashed cauliflower is hot. You don't need more than about ¼ teaspoon per head of cauliflower.

Overcrowding the baking tray will result in mushy and not evenly cooked cauliflower.