To make the waffle batter

1. Combine the dry waffle ingredients in one bowl and the wet ingredients into another. Pour the wet batter into the dry and gently stir, taking care not to overmix the batter. Fold in the ginger and scallions and set aside.

To make the batter for the vegan chick’n

1. Combine all of the ingredients except for the fizzy water and cauliflower in a bowl. Add in the water and stir gently to mix, taking care not to overmix. Allow the batter to sit for about 10 minutes to become smooth.

To make the sriracha syrup

1. Combine the maple syrup and sriracha together. Adjust to taste, and double if you like lots of syrup. Set aside.

When you are ready to fry the cauliflower

1. Place several inches of oil into a heavy small pot. (I use Lodge’s small cast iron pot as a dedicated fryer.) Heat over medium-high for about 7 minutes. Test the oil’s readiness by throwing a pinch of the wet chick’n batter into it—if it fries immediately, you are ready to go. You can also insert a wooden spoon into the oil so it touches the bottom. If bubbles immediately form around the spoon, you are ready to fry.
2. Working in batches of two, dredge the cauliflower through the vegan chick’n batter and slowly place into the oil. Fry until golden brown, flipping them once or twice to ensure even frying. Place on paper towels to drain.

To make the waffles

1. Preheat your waffle iron and cook according to the manufacturer’s instructions.

To serve

1. Drag the chick’n through the sriracha-maple syrup until well coated. Serve the waffles with vegan butter and garnish as desired.