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Cut cauliflower into medium-sized florets as uniform in size as possible. In a small bowl, combine salt, paprika, garlic powder, black pepper, onion, and oregano.
In a large bowl, toss the cauliflower florets with half of the spice mixture. Stir well to coat. Reserve remaining spice mixture.
Dry Dredge: In a medium dish, combine the flour, cornstarch and baking powder. Stir in remaining spice mixture to combine with flour.
Milk Dredge: In a separate medium dish, whisk together the milk and beaten egg.
Heat vegetable oil to 375°F in a large, deep sided stock pot. Use enough oil to deep fry the cauliflower (24-32 ounces depending on size of pot). Meanwhile,
Beginning with the milk dredge, dip cauliflower pieces to coat, then dip into flour mixture to lightly coat. Repeat with milk then flour mixture again to cover. Place prepared/battered cauliflower florets on a large sheet tray while finishing remaining pieces.
Continue dredging method (wet, dry, wet, dry) until all florets are coated. This may require 2 sheet trays.
When oil is ready at 375°, fry florets for 3.5-4 minutes, until golden brown. Work in small batches of 5-7 pieces to avoid overcrowding the pot. Stir them occasionally to avoid sticking. Place fried pieces on a large sheet tray with a cooling rack to dry.
Maintain oil temperature at 375° throughout cooking. Repeat frying until all florets are cooked.
Enjoy hot with favorite sauce or freeze for later.
Spread fried cauliflower bites on a sheet tray and freeze for 30 minutes. Place frozen bites in a freezer bag/container and keep for up to 1 month.
Reheat frozen fried cauliflower on 425°F for 10 minutes until crispy and heated through.