About this recipe: Well I know there are many Low protein recipes for this type of dish. I was looking for a recipe at the last minute for a low protein battered cauliflower recipe. my husband had bought this beautiful cauliflower and my mouth was watering for deep fried cauliflower of some kind. I looked at a few of my go to websites that are PKU recipes but I simply didn’t have all of those ingredients. I did a take on a recipe I found after searching. I found this and I adapted it to PKU needs. I was very surprised yet pleased how it turned out. It tasted just like an appetizer that I have ordered before at Pickle Barrel restaurant.! I was also determined even without having a deep fryer or an air fryer!! This version is not really difficult and not too many ingredients! I hope you will give it a try and enjoy it as much I have. See below for the recipe:
Ingredients: 
- 1 Large head of cauliflower
- 1 teaspoon celery salt
- 1 teaspoon dried Oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups All purpose baking mix from Cambrook (250g)
- 2 tablespoons cornstarch
- 1 ½ cups Almond milk
- 1 ½ teaspoons apple cider vinegar
- 2 tablespoons hot sauce – optional NOTE: That would be too spicy for us so I use not more than a teaspoon of sriracha
- Oil for frying Tip: My choice is grape seed oil or vegetable oil in a deep fry pan. If you have a deep fryer I suggest using Crisco. I’m sure it would cook well in an air fryer as well.
Preparations:
- Cut the cauliflower in to bite sized pieces, set aside.
- In a small bowl mix all of the dry spice ingredients listed together.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix to the flour mixture.
- In a separate medium bowl, whisk together the Almond milk, apple cider vinegar, and hot sauce or sriracha (if using)
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated Place plastic Ziploc bag and lay flat in the fridge and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- After the one hour marinated in the bag place back in the bowl.
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining almond milk mixture in the bowl, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving. Enjoy!