Ingredients:
1 Head of Cauliflower
2 Eggs
1 cup Flour (Gluten Free works)
1/4 cup Island Spice Jerk Seasoning 32 ounces - Gluten-Free Vegan-4 Dry Seasoning
4 Large Tablespoons of Walkerswood Traditional Jamaican Mild Jerk Seasoning. Wet Seasoning
1/2 can unsweetened coconut milk
1 gallon of canola oil (Deep Frying or 2 to 3 inches for deep frying pan).
Directions:
1. Cut the cauliflower in to nugget size pieces and place in a strainer to rinse.
2. Rinse the nuggets with cold water and tap dry with a clean towel
3. In a large bowl, mix two to three tablespoons of wet Jerk Seasoning with the 1/2 can of coconut milk. Stir and mix well
4. Mix the cauliflower and mixture stir in cover the cauliflower. Cover and sit to the side. (Refrigerated overnight if you have the time).
Dry Flour Mixture:
5. Mix the flour with and the Dry Jerk Seasoning
Wet Egg Mixture:
6. Mix the two eggs and 2 Tbs of wet jerk Seasoning
2 Step Dredge or Coat your Cauliflower process.
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7. Stir to cover any nuggets that my be dry from marinating. Shake off excess coconut milk mixture.
8. In small batches remove the nuggets from the coconut mixture and place in the egg wash making sure to fully coat.
9. Shake off excess egg mix and toss in the Dry Flour mixture. be sure to evenly coat the nuggets shaking off any excess flour.
10. Carefully place the floured/dredged nugget in the frying basket or on parchment lined plate to rest for 30 seconds to a minute.
Deep Fry or Pan Frying Instructions
Heat the oil to 350 degrees
11. Place the nuggets in the hot oil for 2 to 3 minutes or until the outer crust is golden brown. Flipping if pan frying.
12. When done place on a dry rack of paper towel to drain extra oil.
Serve with your favor dipping sauces, Ranch, Honey, French Dressing or alone. Enjoy!
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Credits:
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