When Soul Food Tradition Meets Plant-Based Innovation
Fried Cauliflower Chops with Vegan Gravy represents the exciting evolution of soul food cooking—honoring traditional Southern techniques while embracing plant-based eating. This recipe pays homage to classic fried “chops” (typically pork or chicken) and rich pan gravies that have been staples of African American cooking for generations, while making them accessible to vegans and those seeking healthier alternatives.
Chef Bri’s approach demonstrates that soul food’s essence—comfort, flavor, and technique—can be preserved even when ingredients change. The use of cauliflower as a “chop” showcases the creativity and adaptability that has always defined Black culinary traditions, from making the most of limited ingredients during slavery to today’s innovative plant-based cooking.
Ingredients
Fried Cauliflower Chops
- 1 large cauliflower, cut into thick chops
- Oil for frying (enough for deep frying at 350°F)
Dry Batter
- 2 cups all-purpose flour
- 3 tablespoons paprika
- 3 tablespoons all-purpose seasoning
Wet Batter
- 2 cups all-purpose flour
- 3 tablespoons paprika
- 3 tablespoons all-purpose seasoning
- About 2 cups water or plant milk (add slowly until thick)
For Finishing
- Sea salt, to taste
- Lemon pepper, to taste
- Or other preferred seasonings
Vegan Gravy
- 1 cup vegan butter
- 1 cup all-purpose flour
- 2 cups vegetable broth (piping hot)
- 1 tablespoon vegan Worcestershire sauce
- Garlic powder, to taste
- Onion powder, to taste
- Black pepper, to taste
- Salt, to taste
Step-by-Step Instructions
For the Fried Cauliflower Chops
1. Prep the Cauliflower
- Remove the leaves and trim the stem of the cauliflower, but keep the core intact
- Cut the cauliflower vertically into thick “chop” slices (about 1 to 1½ inches thick)
- The core holds the slices together, creating a steak-like shape
2. Prepare the Dry Batter
- In a shallow dish, mix together 2 cups flour, 3 tablespoons paprika, and 3 tablespoons all-purpose seasoning
- Set aside
3. Prepare the Wet Batter
- In a separate bowl, combine 2 cups flour, 3 tablespoons paprika, and 3 tablespoons all-purpose seasoning
- Slowly add water or plant milk, whisking continuously
- Keep adding liquid until you achieve a thick, pancake-like batter consistency
- The batter should coat the back of a spoon
4. Heat the Oil
- Heat oil to 350°F in a deep fryer or large, heavy pot
- Use enough oil to fully submerge the cauliflower chops
- Use a thermometer to maintain consistent temperature
5. Batter the Chops
- Dip each cauliflower chop into the wet batter first, ensuring full coating on all sides
- Let excess batter drip off briefly
- Immediately coat the wet-battered chop in the dry batter mixture, pressing gently to adhere
- Important: Do not double batter—single battering keeps it light and crispy
6. Fry to Golden Perfection
- Carefully place battered chops in the hot oil using tongs or a slotted spoon
- Don’t overcrowd the pot—fry in batches if needed
- Deep fry for approximately 5 minutes, or about 4 minutes per side if pan-frying
- The coating should be golden brown and crispy
7. Drain and Season
- Remove fried chops and place on a wire rack or paper towels to drain excess oil
- While still hot, lightly season the outside with sea salt, lemon pepper, or your preferred seasonings
For the Vegan Gravy
8. Make the Roux
- In a medium saucepan, melt 1 cup vegan butter over medium heat
- Once melted, slowly whisk in 1 cup flour to create a roux
- Stir constantly to prevent lumps from forming
9. Cook the Roux
- Continue whisking on low to medium heat for several minutes
- The roux should cook for 3-5 minutes to eliminate the raw flour taste
- This step is crucial—don’t rush it or your gravy will taste “cakey”
10. Add the Broth
- Make sure your vegetable broth is piping hot (microwave or heat on stove)
- Slowly add 2 cups hot vegetable broth to the roux, whisking constantly
- Adding hot broth prevents lumps and ensures smooth integration
- Pour in a steady stream while whisking vigorously
11. Season and Perfect
- Add 1 tablespoon vegan Worcestershire sauce
- Season to taste with garlic powder, onion powder, black pepper, and salt
- Continue whisking until gravy is smooth and reaches desired thickness
- If too thick, add more hot broth; if too thin, simmer longer to reduce
- Taste and adjust seasonings as needed
12. Serve
- Plate the fried cauliflower chops
- Generously ladle the hot vegan gravy over the top
- Serve immediately while hot and crispy
Pro Tips & Serving Suggestions
- No pre-cooking needed: The cauliflower does not need to be pre-cooked—it will naturally tenderize during frying while maintaining a pleasant texture
- Single batter is key: The wet-then-dry technique (not double-dipping) keeps the coating light and crispy rather than heavy and bready, allowing the cauliflower’s natural flavor to shine through
- Hot broth matters: Always add hot broth to prevent lumps and ensure smooth integration
- Oil temperature: Maintain 350°F for the crispiest results—too low and they’ll be greasy, too high and they’ll burn
- Serving suggestions: Pair with mashed potatoes, collard greens, mac and cheese, or cornbread for a complete soul food experience
About the Creator
This recipe is by Chef Bri, a culinary innovator known for bringing fresh, plant-based perspectives to traditional soul food. Chef Bri’s cooking honors the rich heritage of Southern Black cuisine while making it accessible to modern, health-conscious eaters who don’t want to sacrifice flavor or comfort.
Chef Bri | tastes_of_bri