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  • The Australian Women’s Weekly Food

    Shhh! it’s actually vego!

    May 05, 2019 6 minutes

    KILLER. FRIED. CAULIFLOWER.

    PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 4

    1kg cauliflower
    22/3 cups (660ml) buttermilk
    2 tablespoons Tabasco, plus extra to serve
    4 eggs
    2 cups (300g) plain flour or gluten–free flour
    2 teaspoons mixed dried herbs
    1 teaspoon fine salt
    1 teaspoon cayenne pepper
    1 teaspoon garlic salt
    1 teaspoon sweet paprika
    1 teaspoon celery salt
    1 teaspoon onion powder vegetable oil, for deep–frying

    1 Cut cauliflower into 8cm large florets.

    2 Combine 2 cups buttermilk and the Tabasco in a large zip-top bag. Add cauliflower; seal bag, shake until well coated. Refrigerate in bag for at least 2 hours or overnight.

    3 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper.

    4 Drain cauliflower; reserve marinade in a medium bowl. Place cauliflower in a single layer on tray. Bake for 15 minutes. Reduce oven to 160°C/140°C fan.

    Meanwhile, add the remaining buttermilk and eggs to reserved marinade; whisk to combine. Combine flour, herbs, salt, cayenne,

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