Lightly Fried Cauliflower with Mundus Mix

Cauliflower in a thin, golden coating made with Mundus Country Gravy Mix or Everything Soup Mix. Serve with Mundus Dairy-Free Ranch, Jacked Buffalo Dip, or a garlic-and-herb cream cheese dip.

Serves: 4 as a snack or side
Prep: 20 minutes
Cook: About 15 minutes, working in batches

What you’ll need

• 1 medium cauliflower, cut into florets about 1–1½ inches across
• 120 g (approximately 1 cup) Mundus Country Gravy Mix or Everything Soup Mix
• 180–240 ml (¾–1 cup) cold sparkling water, plus more if needed
• Neutral oil suitable for frying, enough for a ½-inch layer in your skillet
• Mundus Dairy-Free Ranch, for drizzling or dipping, optional
• Lemon wedges, optional

Choose a topping or dip

Ranch: Drizzle with Mundus Dairy-Free Ranch just before serving, or serve it alongside for dipping.

Jacked Buffalo: Serve with Mundus Jacked Buffalo Dip. For a thinner dipping consistency, stir in water a teaspoon at a time.

Garlic & herb: Stir together:

• 115 g (approximately ½ cup) Mundus Roasted Garlic & Herb Dairy-Free Cultured Cream Cheese
• 15–30 ml (1–2 tablespoons) water or unsweetened, unflavored plant-based milk
• 5 ml (1 teaspoon) lemon juice, optional

Start with 1 tablespoon of liquid and add more until it reaches the consistency you prefer.

Make it

1. Prepare the cauliflower.

Steam the florets for about 3–4 minutes, until slightly tender but still firm. They will finish cooking in the pan.

Spread on a clean towel and let cool. Pat dry thoroughly before coating.

2. Mix the coating.

Put your chosen Mundus mix in a bowl. Whisk in ¾ cup cold sparkling water, then add more a tablespoon at a time until the batter coats a spoon in a thin layer.

Let stand for 2 minutes, then check again. If it thickens, add another splash of water. Keep the batter cold.

3. Heat the oil.

Pour a ½-inch layer of oil into a heavy skillet with high sides. Heat over medium heat to 350°F.

Set a wire rack over a baking sheet beside the stove.

4. Fry one piece first.

Dip a dry floret into the batter, letting excess drip back into the bowl. Carefully lower it into the oil.

Cook for approximately 2–3 minutes per side, turning as needed, until the coating is golden and the cauliflower is tender.

Let it cool briefly, then taste. Both mixes are already seasoned, so check before adding salt or pepper.

If the coating is thick or heavy, thin the batter with a little more water. If it browns before the cauliflower becomes tender, lower the heat slightly.

5. Finish in batches.

Coat and fry the remaining florets, leaving space between them. Let the oil return to temperature between batches.

Lift onto the rack to drain. Serve promptly with your chosen topping or dip and lemon wedges. Add ranch just before eating to keep the coating crisp.

A few options

• Country Gravy coating: Add a little extra black pepper after tasting the first piece.
• Everything Soup coating: Serve with lemon wedges and chopped parsley.
• Two coatings: Divide the cauliflower between two half-batches of batter—one made with each mix.
• Other cream cheese flavors: Use Original with chopped fresh herbs, or Garden Veggie, in the dipping sauce.

The mix volume is approximate; use the gram measurement when possible and adjust the water to the coating consistency described above.