CRISPY CRUNCHY CAULIFLOWER RECIPE – So pay attention. The dishes you slap together quickly are the best. No, I mean it. When I was a child, I can still recall how my grandmother would haphazardly combine a protein, a starch, and a vegetable. Although we were unsure of what it would be, we knew it would be good. Considerably, we merely prepared what was in the refrigerator. And, believe it or not, things typically turn out when you put some love into them! Also, this really did work out!
About 4 cups of cauliflower florets
— 1 teaspoon of salt
— 1 teaspoon of black pepper
— 1/2 teaspoon onion powder
— 1/2 teaspoon lemon pepper
— 1/2 teaspoon ground fennel
— 1/2 teaspoon granulated garlic
— 1/2 cup of vegan half and half
— 2 cups of all-purpose flour
— oil, for frying
Start by preheating the oil in a skillet. Then, combine all of the seasonings into a bowl – the salt, pepper, onion powder, lemon pepper, ground fennel, and granulated garlic. Mix them well, and after you’ve washed and drained the cauliflower, sprinkle some of the seasoning over the cauliflower. You can save the rest of the seasoning for later. Then, pour over the half and half and then after you’ve mixed well, dredge the seasoned cauliflower in the flour. Shake off the excess flour and set aside until the oil it hot. Once the oil is hot, fry the cauliflower until it’s golden brown. Drain on excess paper towels and enjoy!
For the rice. I just combined 1 cup of rice with 1 cup of dried spaghetti that I crunched up and cooked it in 4 cups of vegetable stock. I did it the same way I normally make rice, except I switched chicken stock for vegetable stock.
Lastly, the green beans were simply seasoned and roasted – no biggie there.