deep fried cauliflower

Vegetarian version of the classic buttermilk fried chicken! Perfectly crispy and crunchy buttermilk fried cauliflower are so addictive that you can't stop with just one.&nbsp;

Crispy and Crunchy Buttermilk Fried Cauliflower

buttermilk

coriander powder

salt

cayenne pepper powder

garlic powder

paprika

onion powder

turmeric powder

cauliflower

vegetable oil,

all purpose flour

cornstarch

Stir all buttermilk marinade ingredients together in a large bowl, until combined.&nbsp;

Add cauliflower florets, stir well to coat thoroughly (let every nook and cranny get coated), set aside for about 15 minutes (make it right away, if pressed for time).

Into a large dutch oven or a large saucepan, pour vegetable oil until about 1-inch height, heat over high heat until moderately hot (about 350 degrees in a deep fry thermometer).

While the oil is heating, place all purpose flour and cornstarch in a shallow bowl, add remaining 1/4 teaspoon salt and 3 tablespoons of the prepared buttermilk marinade (try to scoop from the bottom of the bowl). Mix with your fingertips, until thoroughly combined (this creates texture in the flour and guaranteed crispiness).  

Working with one floret at a time – remove from the buttermilk marinade, coat with flour (pressing on all sides for flour to adhere well) and place on a plate in a single layer.

Deep fry in three batches, until deep golden on all sides ( about 6 minutes per batch). Drain on a paper towel lined platter.

Serve hot for appetizer / snack / side dish with ketchup or ranch or Sriracha ranch.

A breaded deep-fried cauliflower that can be used for buffalo cauliflower, orange cauliflower or popcorn cauliflower nuggets.

Fried Cauliflower

cauliflower (about 4 cups of florets)

flour (gluten-free flour mixes work great!)

tbsp corn starch (or potato starch)

tsp baking soda

tsp baking powder

salt ((reduce

turmeric

water

oil (for frying)

Wash the head of cauliflower under running water then shake the water off of it.

Cut the cauliflower florets off the head of cauliflower and into bite-sized pieces removing the large stem in the center of the head.  (Try to keep the pieces a similar size, so they cook at the same rate).

Prepare the Cauliflower:

Put the dry ingredients in a medium-sized mixing bowl. (Flour, corn starch, salt, onion powder, garlic powder, turmeric, baking soda, and baking powder).

Pour in the water and stir the batter until it becomes a smooth paste.

Put the cauliflower pieces into the batter and toss until well coated.

Make the batter:

Heat oil to 334°F (168°C)°.

Use tongs to pick up the pieces of coated cauliflower and place them into the hot oil.  (It will bubble and spatter so stand back).

Allow to cook in the oil for 2-3 minutes until the bubbling slows down and the cauliflower nuggets are golden brown.

Immediately remove from oil and place on a paper towel-lined plate.

Serve hot!

Deep Fry the Cauliflower:

One of my favorite childhood recipes, deep fried cauliflower is very easy to prepare and tastes really great. I&#39;m using simple boiled potatoes as the side, but to make them better, in goes a nice cube of butter.

Deep Fried Cauliflower With Buttery Potatoes

cauliflower (1 for 3 people)

kg yellow potatoes

eggs

butter

flour (all purpose is fine)

breadcrumbs

salt & pepper

tartar sauce

Wash and clean the cauliflower. Remove green leaves.

Cut through the stem/root to release the individual florets. Divide them further into smaller pieces, based on how large chunks you prefer.

Boil the cauliflower in properly salted water for 10-15 minutes. Do not overcook!

Dice the potatoes and boil them in salted water until soft and tender.

Once the cauliflower pieces are soft enough for a fork to slide in, drain them and let cool.

Prepare the breading ingredients. Season and beat 3-4 eggs. Prepare flour and plain breadcrumbs.

Bread the cauliflower pieces now. Start with flour, then the egg and finish it up with the breadcrumbs.

Heat up frying oil in a pan on medium high heat. Use enough oil so that the largest cauliflower pieces are at least half way submerged in oil.

Flip a few times to make sure all the cauliflower pieces are evenly fried from all sides. Fry until golden brown.

Once the potatoes are soft, drain them and drop in the butter while they are still hot. Let the butter melt, then cover the pot with a lit and give it a proper toss. This way, the butter will coat the potatoes nicely and they will become creamier.

Serve with tartar sauce and a bit of chopped parsley for garnish. Enjoy!

Deep fried cauliflower used to be one of my favorite childhood dishes and I still cook it pretty frequently. Especially when I feel like it's time for a meatless day :)

Making deep fried cauliflower is very easy, especially when following this recipe. I'm using just basic breading and seasonings, it's basically impossible to mess this up.

I'm using simple boiled potatoes as the side, just with a bit of added butter to make them creamy and better. You can use baked potatoes, mashed potatoes or even French fries instead, whatever you prefer.

Want to learn how to make deep fried cauliflower? Check the video.

Check the full recipe with detailed instructions on my blog: https://cookwewill.com/

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Crispy pan Fried Cauliflower is coated in an Asian sweet chili sauce for a tasty veggie appetizer that is sure to be a crowd favorite!

Fried Cauliflower Recipe

vegetable oil

all-purpose flour

¼ tsp black pepper

sweet chili sauce

sugar

soy sauce

tbsp rice vinegar

Heat oil in a frying pan over medium-high heat.

While the oil is heating whisk together flour, garlic powder, salt, and pepper in a shallow bowl. Add water and mix until smooth.

Add part of the florets to the batter and toss to coat.

Fry in the oil (until golden brown). Continue until all the florets are coated and fried.

Make the sauce by adding chili sauce, sugar, soy sauce, and rice vinegar to a large skillet. Heat until warmed through and sugar is dissolved, then toss florets in the sauce.

Followed recipe and all ingredients exactly except used 1 cup flour and added 4 tsp. Old Bay Seasoning, and added extra water for consistency.  Served w/Cindy’s Kitchen Spicy Chipotle Aioli I found in Big Y grocery store in the seafood refrigerated section.  OMG...this is a keeper!  May try adding Panko crumbs next time for a little crunchy texture.  Also will try recipe as is when I want an Asian flavor appetizer but I wanted to recreate an appetizer I saw on a bar menu: fried cauliflower tossed in Old Bay seasoning served w/chipotle dipping sauce $11).  I paid $1 for a head of cauliflower I found discounted at a farmers market and had all the other ingredients except Chipotle Aioli $4.29 which I will use on other things.

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