Kickin' fried cauliflower recipe
 All the Southern fried flavour but without the meat. This vegan take on a junk food classic uses cauliflower as a satisfying alternative to chicken. 1 tsp onion granules1 tsp garlic granulesdried oregano (optional)2 tsp paprika½ tsp cayenne pepper125g/4½oz plain flour2 tbsp cornflour125ml/14½fl oz plant-based milk, such as soya or oat1 large cauliflower, cut into large florets4 medium-sized potatoes, washed and cut into wedges drizzle olive oilvegetable oil, for deep-fryingsalt and freshly ground black pepper 1 tsp onion granules 1 tsp garlic granules dried oregano (optional) 2 tsp paprika ½ tsp cayenne pepper 125g/4½oz plain flour 2 tbsp cornflour 125ml/14½fl oz plant-based milk, such as soya or oat 1 large cauliflower, cut into large florets 4 medium-sized potatoes, washed and cut into wedges drizzle olive oil vegetable oil, for deep-frying salt and freshly ground black pepper Method Mix together the onion granules, garlic granules, oregano, if using, paprika and cayenne pepper in a bowl. Pour half the spice mix into a second bowl. Add the flour and cornflour, season with salt and pepper and mix well. Pour the rest of the spice mix into a third bowl with the soy milk and whisk to combine.Pour the wet mixture over the cauliflower in a large bowl, mix to coat, then cover and set aside for up to an hour. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes in a bowl and drizzle with olive oil. Season with salt and pepper and mix well. Place the wedges on a baking tray and bake for 30–40 minutes, turning halfway, until cooked through and golden-brown. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Toss the cauliflower florets in the dry spice mixture, then back into the remaining wet mixture, then again into the dry mixture. Deep-fry each cauliflower floret for 5 minutes, or until golden-brown and crispy. Drain on kitchen paper and serve with ketchup or hot sauce. Mix together the onion granules, garlic granules, oregano, if using, paprika and cayenne pepper in a bowl. Mix together the onion granules, garlic granules, oregano, if using, paprika and cayenne pepper in a bowl. Pour half the spice mix into a second bowl. Add the flour and cornflour, season with salt and pepper and mix well. Pour half the spice mix into a second bowl. Add the flour and cornflour, season with salt and pepper and mix well. Pour the rest of the spice mix into a third bowl with the soy milk and whisk to combine. Pour the rest of the spice mix into a third bowl with the soy milk and whisk to combine. Pour the wet mixture over the cauliflower in a large bowl, mix to coat, then cover and set aside for up to an hour. Pour the wet mixture over the cauliflower in a large bowl, mix to coat, then cover and set aside for up to an hour. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes in a bowl and drizzle with olive oil. Season with salt and pepper and mix well. Place the wedges on a baking tray and bake for 30–40 minutes, turning halfway, until cooked through and golden-brown. Meanwhile, preheat the oven to 220C/200C Fan/Gas 7. Place the potatoes in a bowl and drizzle with olive oil. Season with salt and pepper and mix well. Place the wedges on a baking tray and bake for 30–40 minutes, turning halfway, until cooked through and golden-brown. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Toss the cauliflower florets in the dry spice mixture, then back into the remaining wet mixture, then again into the dry mixture. Toss the cauliflower florets in the dry spice mixture, then back into the remaining wet mixture, then again into the dry mixture. Deep-fry each cauliflower floret for 5 minutes, or until golden-brown and crispy. Drain on kitchen paper and serve with ketchup or hot sauce. Deep-fry each cauliflower floret for 5 minutes, or until golden-brown and crispy. Drain on kitchen paper and serve with ketchup or hot sauce.