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Vegan Food, Family & Travel

Skillet Fried Cauliflower Drummies & Texas Coleslaw


It’s that time of year again when all the pretty flowers come out!

This recipe was originally inspired by the traditional Indian recipe Gobi Pakora but we took a more traditional Americana country spin on it using BBQ sauce, nutritional yeast and liquid smoke to flavor the breading and since today is National No Diet Day – it seemed like the right day to post it!

This recipe is admittedly not the healthiest way to enjoy your veggies but it’s definitely one of the funnest and who couldn’t use a little fun? I could use more fun. My fun resources have been pretty low of late.

I’ve fallen behind with blogging which is actually what I do for fun because we’ve been working on our next book – which is also a lot of fun but if we’re being honest… lots of work. Last night we went to private party at The Alexander Gray Assoc. Gallery to help launch Colleen Patrick-Goudreau’s release of the 2nd edition of The 30-Day Vegan Challenge. It was such a nice night with some of my favorite vegans like Jenny Brown from Woodstock Farm Animal Sanctuary, Jasmin Singer and Mariann Sullivan from Our Hen House and Vaute Couture’s  Leanne Mai-ly Hilgart. We even got to meet and hangout with Ethan and Michael from The Vegan Mos.* It wasn’t till I got in cab that I realized Dan and I didn’t take any pictures. Yes – I’m guilty of one of the worst crimes a blogger can commit. I was just too busy catching up with everyone who I never get to see because I work too much and am ya-know super pregnant. I’ve been a little apartment/sofa land locked as of late. Walking up and down subway stairs isn’t as much fun as it used to be. It was worth it to go out last night – it was actually really inspiring. Getting to hear all the wonderful stuff all these wonderful people are doing to make the world a better place for animals helps to remind me I could be doing more too. There’s always more to do… which is also why we have to fit in fun when can.

Hence more skillet fried cauliflower drummies in the future… and a huge serving of slaw. You’re going to want to make the slaw first so it can chill out in the fridge while you’re making your drummies.

Skillet Fried Cauliflower Wings

2 heads of Cauliflower, cut into florets
Vegetable oil for frying

Coating Dry Ingredients

2 ½ cups all-purpose flour
½ cup nutritional yeast
½ cup cornstarch
1 tablespoon garlic powder
2 teaspoons onion powder
1 ½ teaspoon smoked paprika
¼ teaspoon crushed black peppercorns
1/2 teaspoon oregano
1/2 teaspoon baking soda

Coating Wet Ingredients

1 cup warm water
2-3 dashes of liquid smoke
3 tablespoons BBQ sauce
2 tablespoon Bragg’s Liquid Amino Acids

Fill your deepest cast iron skillet half way with vegetable oil and heat over a high heat. Be super careful. Deep frying is messy and dangerous.

In one bowl mix together all your dry ingredients except the baking powder and whisk together all your wet ingredients in another dish.

Add 2 tablespoons of the dry mixture to the wet mixture and blend with a whisk till it is completely blended. Then mix your baking soda into your dry ingredients. Dip your cauliflower florets into the wet batter and move them around so they get an even coating. Then drop each floret into the dry mixture and coat with the desired amount of “crust.” You can do these one at a time or by the handful – depending on how big your bowl, skillet and cauliflower is.

Then using a slotted spoon slowly drop them into the hot oil. You want to make sure they don’t stick the side or each other. Then fry till they are a nice golden brown.

Texas Coleslaw


¼ cup olive oil
3 tablespoons apple cider vinegar
2 teaspoon agave nectar
Juice from 1 fresh lime
2 teaspoons Bragg’s Liquid Amino Acids
½ teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
Dash of cayenne pepper
½ teaspoon freshly ground black peppercorns
1 clove garlic, minced


1 medium cabbage, shredded
½ cup shredded carrot
½ red bell pepper, thinly sliced
½ green bell pepper, thinly sliced
2 tablespoons pumpkin seeds
½ cup cilantro, chopped
1-2 limes, cut into wedges

In a large bowl, whisk together all your dressing ingredients. Toss slaw except for cilantro and lime wedges with dressing until coated. Let your slaw chill for between 20 minutes to 1 hour before serving for best results. Use a large spoon to occasionally remix your slaw.

Stir in 1/2 cup chopped fresh cilantro just before serving with some lime wedges on the side to squeeze over the top.

*Please excuse the shameless namedropping.

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