Housed in a century-old space – originally a Ford Model T showroom – Small Batch in Midtown is one of St. Louis’ hippest spots for vegetarian and vegan fare. Its seasonal menu riffs on global cuisine, such as fufu (a West African peanut soup) and feijoada (a Brazilian black bean stew), with a few comfort food classics, including bourbon-Buffalo cauliflower, thrown in for good measure. The sizzling vegan take on boneless chicken wings features hand-breaded cauliflower florets tossed in a spicy sauce that will leave an impression on your dinner guests.
Recipe courtesy of Jerremy Kirby, chef de cuisine, Small Batch
You will need a deep fryer to make this craveable cauliflower.
Serves | 2 |
- 1 head cauliflower
- 4 cups all-purpose flour
- 1 cup egg replacer
- 4 cups water
- 4 cups panko bread crumbs
- 2 Tbsp bourbon
- 1 Tbsp Earth Balance vegan butter
- 1 cup Frank’s RedHot
- fresh chives, chopped, for garnish
- vegan ranch, to serve
| Preparation | Cut cauliflower into bite-size pieces. Add flour to a bowl. In a separate bowl, mix egg replacer and water together. Add bread crumbs to a third bowl. Bread cauliflower by dredging each piece in flour, dipping it in the egg-water mixture and then coating it in bread crumbs. Once all the cauliflower is breaded, transfer it to a deep fryer and fry until crispy, 1 to 2 minutes.
Meanwhile, in a saucepan, bring bourbon and butter to a boil, stirring occasionally. Boil until mixture has reduced by half and then slowly stir in hot sauce. Once mixture returns to a boil, remove from heat. Toss deep-fried cauliflower in bourbon-Buffalo sauce. Garnish with chives and serve with ranch.