Cut half a head of cauliflower into flat-shaped florets for easier shallow frying. Combine the crispy coating ingredients (breadcrumbs, 1 tbsp nutritional yeast, 1/4 tsp dried thyme, 1/8 tsp chilli powder, 1/4 tsp smoked paprika, 1/4 tsp salt, 1/4 tsp black pepper) in a bowl. Whisk together the batter ingredients (1/3 cup AP flour, 2/3 cup oat, soy or almond milk, 1/2 tbsp nutritional yeast, 1/4 tsp chilli powder, 1/4 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp black pepper) in another bowl. Dip cauliflower into the wet batter and evenly coat, letting any excess drip off. Place the battered cauliflower into the crispy coating, sprinkling to coat as necessary. Repeat this process with the rest of your cauliflower.
To make the harissa mayo, combine 1/4 cup mayo, 1 tbsp harissa paste, and 1 tsp lemon juice. Set aside for later.
Over medium heat, heat your pan with about 0.5 to 1 cm of a high smoke point oil. Test the oil with a sprinkle of the breading; if it sizzles, your oil is ready. Place 6-8 cauliflower pieces (do not overcrowd your pan) in the hot oil and cook until golden brown on the first side, about 2-3 minutes. Then flip and fry for an additional 2-3 minutes. Place the cooked cauliflower on a paper towel-lined plate to drain excess oil. Sprinkle with chopped parsley and serve immediately with the harissa mayo. Enjoy!
