Well, hell. I'll cover the basics, but, may have to dial in the exact quantities for a future plant-based post.
Cut 1 head of Cauliflower into individual pieces
Make a wet batter with roughly 12oz Miller or Coors Light, 1/3 cup chickpea flour Plus 2/3 cup rice flour (or sub 1/3 AP flour and 1/3c cornstarch for rice flour). Looking for a Crepe batter consistency. Season with salt, pepper, and paprika.
Make a dry batter with 1/2 cup almond flour and 1.5 cups Panko. Season with salt
Soak cauliflower in the beer batter for an hour or so. Dredge in the dry batter and deep fry at 350 until GBAD
Toss with Franks Buffalo Wings Sauce (Or use 1 cup Franks regular, 1/3c avocado oil, and 1 tsp butter flavor)
I got the idea for this method from an Indian restaurant that serves Cauliflower Pakora. Realistically, you could probably tighten up the wet batter with some extra chickpea flour and go straight to the deep fryer and you'd end up with some fritter type bites. Hmmm, may have to try that next time now that I type it out.
Not exactly healthy Vegan food here, but, I've put these out along side real chicken at some mixed crowd parties (mixed typicall meaning there's me and then there's everyone else who eats meat). They get devoured