1 cup of almond flour
1 tsp of smoked paprika
1 tsp of garlic powder
1 tsp of dried thyme
1 tsp of dried oregano
1 tsp of salt
1/2 tsp of black pepper
1/4 cup of nutritional yeast
1 cup of unsweetened almond milk
1 tbsp of apple cider vinegar
1 tbsp of aquafaba (the liquid from a can of chickpeas)
1 tbsp of olive oil
1 tbsp of avocado oil
2 cups of cauliflower florets
In a large bowl, mix together the almond flour, smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
In a separate bowl, mix together the almond milk, apple cider vinegar, and aquafaba.
Dip the cauliflower florets into the almond milk mixture, then coat them in the flour mixture.
Heat the olive oil and avocado oil in a large skillet over medium heat.
Once the oil is hot, add the cauliflower florets and cook for 8-10 minutes, or until golden brown and crispy.
Once done, remove the cauliflower from the skillet and place it on a plate lined with paper towels to remove any excess oil.
Serve the cauliflower with your favorite dipping sauce and enjoy your vegan southern-style fried chicken!