Crispy Cauliflower Florets with Citrus Salt

Vegetable oil,

eggs

cornstarch

salt

pepper

cauliflower,

red pepper flakes

lemons, zested

RE-0210Cauliflower Florets with Citrus Salt

Fill a large pot half full with vegetable oil. Heat to 350 degrees F.

In a large bowl, whisk together eggs, cornstarch, 1/2 teaspoon salt, and pepper. Toss in florets to coat.

In a small bowl, mix together remaining salt, red pepper flakes and lemon zest. When oil is ready, remove half the florets from the batter and add to the oil. Cook until golden, about 4 to 5 minutes, turning occasionally. Drain to paper towels. Sprinkle generously with seasoned salt. Repeat with second batch of florets. Serve immediately.

Made this today and it was outstanding.  I am trying a few recipes for the Super Bowl.  Used all of Sunny's ingredients as described.  The only thing I did differently was to keep the eggs mixture and cornstarch separately.  I coated the cauliflower with the egg mixture and then put them in the cornstarch to coat them.  I put them on a non-stick tray sprayed with cooking spray and then lightly sprayed them again.  Baked them at 400 degrees for about 40 minutes turning them halfway through.  They turned out crispy and delicious.  Yummy.  Thanks Sunny.

This cauliflower is now a favorite.  I prepared the ingredients with my daughter.  The batter was relatively light and the cauliflower maintained its freshness.  I omitted the salt and it was still great.  This recipe is a keeper!

Tried this recipe for the first time for guests. The only incident I had was when I added the veggies to the hot oil (only added 1/3 the first time) the oil boiled over on the stove and started a small fire - so would advice cooks to watch out for this to happen.  I cleared that up and will not have as much oil in the pan - or will put in a larger pan - next time.  Veggies came out wonderful anyway and will make this many times more.  Thanks.

This recipe is excellent!  I omitted the red pepper flakes and added lots less lemon zest, and the cauliflower was still excellent--rave reviews from guests!  Batter would be good for other veggies, shrimp, fish, etc.

I had to make a second batch it was so good. I was glad I was home alone and didn't have to share. It was that good.<br />The batter was very light and the taste of the cauliflower came through rather than eating breading. Best fried cauliflower I ever had.

I served these to family &amp; friends &amp; the reviews were all 5 stars. It is so easy to prepare &amp; easy cleanup except for the leftover oil. However, it was well worth it. They were so light &amp; that is what everyone couldn't get over. Usually battered cauliflower or vegetables in general tend to be very doughy &amp; you lose the vegetable taste all together.<br />Way to go Sunny!! Thank you!!

This recipe was easy to follow and do.  Great cauliflower.  I have always made fried cauliflower with a flour mixture.  The corn starch made the cauliflower much lighter.

crispy cauliflower florets with citrus salt

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 6

Cost: $7.44 /serving

Author : Sunny Anderson

Ingredients

Instructions

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