This recipe will soon be your best friend. Not only is it 100% vegan, it is a crowd pleaser. Perfect for game day or potluck. The vodka in the batter evaporates during frying creating super crunchy cauliflower nuggets. The sweet basil dipping sauce adds a potent dose of summertime. 10 out of 10 on the fabulous scale!
INGREDIENTS
- 2 quarts avocado oil
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Kosher salt
- 1/2 cup water
- 1/2 cup vodka
- 1 head cauliflower, cut into 1-inch nuggets
Sweet Basil Dipping Sauce
- 2 cups fresh basil leaves, tightly packed
- ¼ cup rice vinegar
- 1 tablespoon organic cane sugar
- 2 tablespoons raw honey
- 1 clove garlic
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup avocado oil
METHOD
Preheat oil to 350°F in a large wok or Dutch oven.
- Combine dry ingredients in a bowl and whisk until well blended. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick.
- Add cauliflower to batter. Working one at a time, lift one piece and allow excess batter to drip off. Carefully lower into hot oil. Repeat with remaining cauliflower until wok or Dutch oven is full. Do not crowd the pan. (You'll be able to fit about half of the cauliflower in each batch). Fry, using a slotted spatula to rotate the pieces as they cook until golden brown and crispy, about 6 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining cauliflower.
Make the dipping sauce:
- Place basil leaves in a strainer and rinse well with cold water. Drain well.
- Combine all ingredients except the oil in a blender. Blend on medium speed, adding oil very slowly, until smooth and creamy.