Try coliflor frito or crispy cauliflower. It's super easy to make and makes for the perfect snack with your favorite vegan nacho cheese.
Ingredients
- Canola rice bran, or other neutral oil, for frying
- 5 cups cauliflower florets cut into bite-size pieces
- Himalayan salt to taste
Instructions
- In a Dutch oven, heavy-bottom pot, or high-sided frying pan over high heat, heat about 3 inches of oil to 350°F. Line a baking sheet with a few layers of paper towels and place nearby for draining.
- Working in batches so as not to crowd the pot, fry the cauliflower until golden, for 2 to 3 minutes, flipping the florets occasionally to fry evenly. Using a skimmer or slotted spoon, transfer the fried cauliflower to the baking sheet to drain and season immediately with salt. Repeat with the remaining cauliflower.
- In a medium bowl, add the friend cauliflower with the nacho cheese and toss to coat. Transfer to a serving plate with the lemon wedges and a side of cheese sauce, if desired.