No one will miss the meat with this quick and easy vegan appetizer of golden, crunchy morsels of fried cauliflower with a spicy dipping sauce.
- 1 head cauliflower, washed, dried, and broken into florets
- 6 cups Grapeseed oil
Sift the chickpea flour and potato starch together. Put the rice milk in a bowl.
Heat grapeseed oil in a large pot to 350ºF.
Dip cauliflower florets in rice milk and then dredge in chickpea flour to coat.
Fry in batches until crisp and golden. Drain on a tray lined with paper towel and sprinkle with salt. Keep warm in an oven.
Whisk all the ingredients together. Serve in a bowl for dipping.