Fried Cauliflower
This Fried Cauliflower Recipe turns a simple head of cauliflower into a crispy, golden, pub-style appetizer. With a light, crunchy batter and simple pantry spices, it’s an easy vegetarian snack that’s perfect for parties, game day, or a snack-y dinner.
Ingredients
- 1 medium head cauliflower cut into bite-sized florets (about 6–7 cups); or use a 2 lb bag of pre-cut florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch for extra-light, crispy coating
- 1 1/2 teaspoons kosher salt divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika regular paprika may be substituted
- 1/2 teaspoon black pepper freshly ground if possible
- 1/2 teaspoon baking powder
- 1 cup club soda or sparkling water very cold; regular cold water can be used but bubbly is better
- 1 large egg lightly beaten; omit for vegan and add 2–3 tablespoons more water or club soda
- vegetable oil or canola oil for deep frying; enough for about 2 inches of oil in the pot (about 4–5 cups)
- fresh lemon wedges for serving, optional
- ranch, blue cheese dressing, marinara, or garlic yogurt sauce for dipping, optional
- fresh parsley or cilantro chopped, for garnish (optional)
- hot sauce or buffalo sauce for drizzling, optional
Instructions
- Rinse the cauliflower, pat it very dry with a clean kitchen towel, and cut it into bite-sized florets about 1 1/2 inches each. Try to keep the pieces roughly the same size so they cook evenly. Set aside.1 medium head cauliflower
- Pour vegetable or canola oil into a heavy-bottomed pot or deep skillet to a depth of about 2 inches. Heat over medium to medium-high heat until the oil reaches 350°F (175°C). If you don’t have a thermometer, later drop in a small bit of batter; it should sizzle and float to the top within a few seconds.vegetable oil or canola oil
- In a large bowl, whisk together the flour, cornstarch, 1 teaspoon of the kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and baking powder until well combined.1 cup all-purpose flour, 1/2 cup cornstarch, 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon baking powder
- In a measuring cup or small bowl, stir together the cold club soda (or sparkling water) and the beaten egg. Gradually pour this mixture into the dry ingredients, whisking gently until you have a smooth, slightly thick batter similar to pancake batter but a bit looser. If it seems too thick, add a splash more club soda; if too thin, whisk in a little extra flour. The batter should cling to the cauliflower without clumping heavily.1 cup club soda or sparkling water, 1 large egg
- Place the prepared cauliflower florets in a large bowl and sprinkle with the remaining 1/2 teaspoon kosher salt. Toss well to season the cauliflower directly.1 medium head cauliflower, 1 1/2 teaspoons kosher salt
- Working in batches, add a handful of cauliflower florets to the batter. Use a fork or tongs to turn and coat each piece thoroughly, letting any excess batter drip back into the bowl. Coat only 6–8 pieces at a time so they are easy to handle.1 medium head cauliflower
- Carefully lower the battered cauliflower florets into the hot oil one at a time so they don’t stick together. Fry in batches for 4–5 minutes, turning occasionally, until the pieces are a deep golden brown and crisp all over. Avoid crowding the pot so the oil temperature stays hot and the coating stays crispy.1 medium head cauliflower, vegetable oil or canola oil
- Use a slotted spoon or spider strainer to transfer the fried cauliflower to a wire rack set over a baking sheet or to a plate lined with paper towels. If making a large batch, keep the fried pieces warm in a 250°F (120°C) oven while you finish frying the rest. Sprinkle with a pinch of extra salt if desired.
- Transfer the fried cauliflower to a serving platter. Garnish with chopped parsley or cilantro and a squeeze of fresh lemon juice. Serve immediately with your choice of ranch, blue cheese dressing, marinara, garlic yogurt sauce, or hot/buffalo sauce for dipping or drizzling.fresh lemon wedges, ranch, blue cheese dressing, marinara, or garlic yogurt sauce, fresh parsley or cilantro, hot sauce or buffalo sauce
Notes
Use very cold club soda and keep the batter cool; the contrast between cold batter and hot oil helps create an extra-crisp coating. Make sure the cauliflower is thoroughly dry before battering so the coating adheres well and doesn’t steam. Season in layers—some salt on the cauliflower, seasoning in the batter, and an optional light sprinkle of salt right after frying—for the best flavor. Drain on a wire rack instead of paper towels when possible to keep the bottoms from getting soggy. For vegan fried cauliflower, omit the egg and add 2–3 tablespoons extra club soda or water.
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