Crispy Crunchy Cauliflower

So, listen. The best meals are the ones you throw together. No, seriously. I can remember growing up, my Grandmother used to kinda throw together a protein, a starch, and a vegetable. We didn’t know what it was going to be, but we knew it was going to be good. If you think about it, we sorta just cooked what we had in the fridge. And believe it or not, when you put some love in it, it usually just works out! And listen…this REALLY worked out!

Check out the video below because I cooked this live on Facebook.

Crispy Crunchy Cauliflower

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!

Sidebar: You’ll notice in the video, there are two other recipes. Listen, you don’t even need a recipe. Here’s what I did 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.

Here’s a video on how I make rice:

Lastly, the green beans were simply seasoned and roasted – no biggie there.

Enjoy!

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