Allow frozen prebaked biscuits to thaw overnight under refrigeration, or at room temperature. Keep in bundle pack or keep covered.
Preheat convection oven to 325°F. Set fryer to 350°F.
Unwrap biscuits and place on a sheet pan lined with parchment paper and brush with butter or butter substitute.
Bake biscuits for 5-6 minutes, then brush again with butter substitute after removal from oven.
Cut cauliflower into ½ thickness lengthwise through the core to allow cauliflower steaks to remain intact for breading and frying. Reserve single florets for cauliflower bites.
Prepare Pioneer® Pre-Dip Batter Mix per package instructions. Tip: Divide prepared Pioneer® Pre-Dip Batter Mix into separate pans to easily swap pans during service.
Assemble frying station with Pioneer® Spicy Texas-Style Premium Batter & Breading Mix followed by prepared Pioneer® Pre-Dip Batter Mix.
Dip cauliflower steaks in dry Pioneer® Spicy Texas-Style Premium Batter & Breading Mix, then prepared Pioneer® Pre-Dip Batter Mix, then back to Pioneer® Spicy Texas-Style Premium Batter & Breading Mix. Stir Pre-Dip Batter Mix occasionally to disperse seasonings. Repeat with remaining cauliflower steaks.
Repeat process with remaining cauliflower florets if desired.
Drop cauliflower steaks into frying basket and fry for 4-5 minutes, or until golden brown and steaks are tender.
Kale Slaw:
In a small mixing bowl, mix together lime juice, orange juice, maple syrup, mayonnaise, salt, and white pepper. Set aside.
In a large mixing bowl, toss together red cabbage, green cabbage, kale leaves, and carrots until well combined.
Pour dressing mixture into the cabbage and kale mixture until well combined.
