Sweet, savory, and spicy, this vegan chicken & waffles recipe uses battered and pan-fried cauliflower. Even non-vegans love this breakfast!
In this recipe, we’re using cauliflower as our vegan chicken because:
- It’s EASY
- It’s crispy on the outside with a bite on the inside
- It takes on the savory flavor of the batter so you can’t even taste the cauliflower
- It’s yummy with maple syrup
- It holds up really well when pan-fried
I pan-fried the cauliflower, so you truly get the flavor of the batter (not grease). Cauliflower has vitamin C, folic acid, and potassium. It’s easier to digest than other cruciferous vegetables. And it’s very good with maple syrup!
- Vegan Waffles:
- Cooking spray
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ½ cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- ¼ cup melted coconut oil
- Vegan Chicken:
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon seasoned salt
- ¾ cup unsweetened soy milk
- 1 teaspoon sriracha sauce
- ½ head cauliflower, cut into bite sizes
How To Make Vegan Waffles:
- Turn on the waffle iron. Allow it to get hot
- Mix dry ingredients in a medium-sized bowl. Then, add the milk, cider vinegar, and coconut oil.
- Grease waffle iron and spoon in batter
- Cook until the waffle iron says “ready” or it stops releasing steam.
How To Make Vegan Chicken:
- Wash and cut cauliflower into bite-sized pieces
- Mix the batter for the fried cauliflower (all ingredients except for oil). Toss the cauliflower into the batter
- Heat a tablespoon of oil in a large pan over medium heat. Pan-fry battered cauliflower until golden on all sides
The vegan waffle recipe is foolproof. I had a two-year-old “help” me, so the ingredients didn’t all get in there in the right order but the waffles still came out perfectly. He thought they tasted good, too!
This recipe made about 4 adult-sized waffles in my waffle iron. They were very tall and fluffy, so 1 waffle was more than enough per person.
Next, onto the batter for the cauliflower. Here, we have all of our dry ingredients including seasoned salt for flavor and turmeric for color.
Next, I added soy milk and sriracha. If you like it spicy, add more sriracha.
Toss in your cauliflower pieces and stir them around until they’re completely coated in batter.
Cook them over medium heat until golden on all sides. I barely used any oil—healthy win!
The cauliflower was so good. There was hardly any oil clinging to the paper towels that I set them on to cool. It’s crispy on the outside and warm on the inside.
I was a little skeptical about pan-frying raw cauliflower—what if it is too crunchy?!—but it actually had softened a little bit while cooking and yet it still had a nice bite. I think if I had cooked it ahead of time that it would have been too mushy.
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