Vegan Chick-fil-a Nuggets

By gnikylime

I used ideas from a copycat Chick-fil-a nugget recipe ( http://www.keyingredient.com/recipes/13894066/chick-fil-a-bites/) with two different vegan Buffalo wing recipes (http://myvega.com/vega-life/recipe-center/cauliflower-buffalo-wings/ and http://theleancleaneatingmachine.com/2014/02/02/cauliflower-buffalo-bites/)

It think next time I might try adding some peanut butter to the coating to make up for the fact that they aren't being fried in peanut oil. Another plan for the future is to use Martha Stewart's vegan Worcestershire sauce (http://www.marthastewart.com/258132/homemade-vegan-worcestershire-sauce) to make a Chick-fil-a-style sauce for these nuggets.

Ingredients

• 1 head cauliflower, chopped into bite-sized pieces
• 1-1/2 c. rice milk
• 3/4 c. dill pickle brine
• 1/2 c. corn flour (i.e., finely ground corn meal)
• 1/4 c. all-purpose flour
• 1 T. powdered sugar
• 1 t. salt
• 1/2 t. pepper
• 3/4 c. water (or rice milk)

Details

Servings 2
Preparation time 5mins
Cooking time 480mins

Preparation

Step 1

1. Mix together the rice milk and dill pickle brine. Marinate the cauliflower pieces in this mixture in the refrigerator overnight.
2. Preheat oven to 450 F / 230 C, and line a baking sheet with parchment paper.
3. In a mixing bowl, whisk together the flours, sugar, salt, pepper, and water until all of the lumps are out. Add more water if needed. The batter should just thinly coat the cauliflower pieces.
4. Dip the cauliflower into the batter and allow excess batter to drip off. Place the cauliflower on the parchment-paper-lined baking sheet.
5. Bake for 20-25 minutes until the batter is hardened and the cauliflower crispy, flipping after 10 minutes.
6. Remove from the oven and serve while warm.