Burny’s Journal

Burny’s Vegan Fried Cauliflower With a Kick Recipe


Burny Wilds - Fried Cauliflower

Serves 4 • Prep 25 min • Cook 15 min • Difficulty Average

Burny Wilds - Fried Cauliflower


For Sauce
For cauliflower
  • 1 large head – cauliflower (cut into bite-size pieces)
  • Oil (for frying)
  • 3 – scallions
  • 12oz – beer, IPA or pale ale preferred
    (12oz seltzer water can be substituted)
  • 1 ¾ cup – AP flour
  • 2 tsp – salt
  • 2 cups – AP flour
  • 1 tbsp – smoked paprika
  • 1 tsp – ground black pepper


  1. In a 9×9” baking dish, whisk together all Dredge ingredients and set aside. In a large mixing bowl, whisk together all Batter ingredients.
  2. Pour 2-3 inches of frying oil into a deep-sided dutch oven and heat medium-heat until it reaches 350ºF.
  3. Meanwhile, add cauliflower florets to batter and toss to coat. Using two forks, lift cauliflower from batter, allow to drain briefly,
    and transfer to the dredge. Keep cauliflower in dredge for 2 minutes, then flip and coat the cauliflower fully in the dredge.
  4. Carefully lower cauliflower into the oil and fry for 4-5 minutes or until golden brown and crispy. Use a slotted spoon to remove cauliflower from oil and let drain on paper towels. PRO-TIP fry the cauliflower in two batches for best results
  5. Just before serving, whisk together all Sauce ingredients in a large mixing bowl. Add the fried cauliflower pieces and toss to fully coat. Transfer to a serving dish, garnish with scallions and enjoy!

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