The Australian Women’s Weekly Food

Shhh! it’s actually vego!

KILLER. FRIED. CAULIFLOWER.

PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 4

1kg cauliflower
22/3 cups (660ml) buttermilk
2 tablespoons Tabasco, plus extra to serve
4 eggs
2 cups (300g) plain flour or gluten–free flour
2 teaspoons mixed dried herbs
1 teaspoon fine salt
1 teaspoon cayenne pepper
1 teaspoon garlic salt
1 teaspoon sweet paprika
1 teaspoon celery salt
1 teaspoon onion powder vegetable oil, for deep–frying

1 Cut cauliflower into 8cm large florets.

2 Combine 2 cups buttermilk and the Tabasco in a large zip-top bag. Add cauliflower; seal bag, shake until well coated. Refrigerate in bag for at least 2 hours or overnight.

3 Preheat oven to 220°C/200°C fan. Line a large oven tray with baking paper.

4 Drain cauliflower; reserve marinade in a medium bowl. Place cauliflower in a single layer on tray. Bake for 15 minutes. Reduce oven to 160°C/140°C fan.

Meanwhile, add the remaining buttermilk and eggs to reserved marinade; whisk to combine. Combine flour, herbs, salt, cayenne,

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