When I made this the first time, I used tofu for the nonChicken (see post pictures yesterday). While the tofu worked very well, visually, it just did not remind me of the original. So, after some thought, I decied to try cauliflower. This versitile little veggie can be used in so many ways. Grated raw, it resembles rice, pureed, it can make a tasty replacement for mashed potato’s, and now, it steps up to take on the challenge of chicken.
While this does not taste like chicken, the herb and spice blend is definately KFC in taste, and the best part is you can eat the “skin” with no guilt.
KFC (Kentucky Fried Cauliflower)
Serves 2 – 4
- 1/3 cup olive oil
- 1/2 head cauliflower broken into medium size flowerettes
- 1 cup flour
- 1/2 cup non dairy milk
- 1 tspn apple cider vinegar
Herb and Spice mix:
- 3 tspn paprika
- 1/2 tspn salt
- 1/2 tspn black pepper
- 1 tspn vegetable stock seasoning
- 1 tspn oregeno
- 1 tspn tarragon
- 1 tspn parsley
- 1/2 tspn thyme
- 1 tspn chives
- 1/2 tspn garlic powder
- 1/2 tspn onion powder
- 1/2 tspn celery salt
Preheat oven to 400.
Blend all herb and spice mix ingredients together in a bowl with flour.
In seperate bowl, mix together milk and vinegar.
Dip cauliflower pieces in milk mixture, then in flour spice mixture. Redip in milk mixture and again in flour spice mixture. Place on greased baking sheet.
Bake 10 mins then turn over and bake for another 10 mins.
Remove from oven. Allow to cool slightly.
If you want the true, oily, spicy, effect, heat olive oil in pan and lightly fry each piece for a few mins on all sides until crispy. Place on paper towel to drain, then serve.
If you prefer less fat, serve after baking.