Kentucky Fried Cauliflower with Date BBQ, Slaw and Smoky Aioli


The trick with this recipe is to get things rich, smoky and tangy with a hint of heat. Those are the flavour profiles that defines a Southern style fried cauliflower wing.

Serve with caution, extremely addictive and super delicious!

Serves 4

For the cauliflower:

1 large cauliflower, cut into florets

About 1 litre oil to fry, preferably sunflower

For the batter:

1 large cup gram flour

3 tablespoon rice flour

1 tablespoon paprika

1 tablespoon ground coriander

1 tablespoon garlic powder

1 teaspoon vinegar

1 teaspoon salt

For the dry flour:

1 cup gram flour

1 teaspoon salt

1 tablespoon dried thyme

  1. Mix in bowl and set aside

Lets get started:

  1. Add the chopped florets to the batter

  2. Heat the oil in a large pan, not super hot as we need to cook the cauliflower through

  3. Once your station is prepared, begin by adding a battered floret to the dry flour bowl, toss

  4. Add the battered, floured cauliflower to the oil

  5. Repeat until all cauliflower is fried off

  6. Rest and serve with the accompaniments (see below for the recipes for those!)

For the date BBQ sauce:

200g dates - soaked in warm water for 20 minutes - don’t drain though!

1 teaspoon liquid smoke

1 tablespoon paprika

100ml water

1 teaspoon salt

dash of tamari

1 tablespoon tomato puree

2 garlic cloves

1 tablespoon vinegar

  1. Add everything to a food processor, including the soaking liquid of dates

  2. Blend and add water slowly to create a sticky sauce

  3. Season if required


1 red cabbage, sliced thinly

1 zest and juice of lime

1 teaspoon salt

50ml sunflower oil

  1. Add everything but the cabbage in a bowl and whisk

  2. Add the cabbage and toss in dressing

For the buffalo aioli:

250ml cold soy milk

2 garlic clove

500ml sunflower oil

1 teaspoon salt

2 tablespoon vinegar

1 tablespoon dijon mustard

1 tablespoon paprika

  1. Blend everything but the oil together in a food processor

  2. Slowly trickle the oil in until it has emulsified

Serve with coriander, nigella seed and chilli flakes