Making Vegan CHICKEN AND WAFFLES that YOU'LL Actually want to try! | Vegan and Vegetarian Meals

In a large bowl, add about 1/4 cup of white distilled vinegar and fill the rest with water to sterilize the cauliflower.

Cut the cauliflower by flipping it upside down, snapping off the leaves or using a knife to cut them away, keeping the florets large.

Soak the cauliflower in the vinegar-water bath for about 15 minutes.

In a medium-sized bowl, combine all-purpose flour, garlic powder, onion powder, salt, and black pepper, and whisk together.

Add dairy-free milk and apple cider vinegar to the dry ingredients, mixing gently to avoid overmixing until a loose batter forms.

In a food processor, pulse corn flakes (or gluten-free bread crumbs) with spices until broken down but not dust-like.

Rinse the cauliflower and dry it before breading.

Set up a breading station: dip cauliflower in the wet mixture, shake off excess, and coat in the crunchy mixture, placing on a baking tray.

Bake the cauliflower until crispy, or fry for a more authentic texture.

Preheat the waffle maker while preparing the waffle batter.

In a large bowl, mix dairy-free milk and apple cider vinegar, along with sugar, salt, and vanilla extract, letting it sit for about 5 minutes.

Sift flour and baking powder into the wet mixture, folding gently to avoid overmixing.

Add lumpy dairy-free butter to the mixture, ensuring no pockets of flour remain.

Use a 1 cup measuring cup to scoop batter into the waffle maker, adjusting for smaller waffle makers if necessary.

Cook waffles until steam dissipates, indicating they are ready, aiming for a fully crisp exterior.

Serve the waffles topped with crispy cauliflower and any desired toppings such as syrup, hot sauce, or pickles.

Equipment Needed

Spice Level:

Dietary

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