fried cauliflower

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

garlic powder

onion powder

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:

Gobi 65 is a south Indian snack made of fried cauliflower, spices and herbs. It can also be served as a starter or as a side in a meal. This recipe yields a Andhra style spicy gobi 65.

Gobi 65 recipe | Cauliflower 65 fry | Gobi recipes

cauliflower ((about 2 cups florets))

tbsp all-purpose flour ((or maida))

tbsp corn flour rice

ginger garlic paste

½ tsp garam masala

¼ pepper powder

tsp red chili powder ((can use more))

curry leaves

salt (as needed)

water (as needed)

green chilies

garlic

cumin

tbsp oil

½ tsp red chili powder

¼ tsp garam masala

tbsp plain yogurt ((Indian curd))

salt

Heat 3 cups water in a pot. Turn off the stove.&nbsp;

Drop the cauliflower florets and rest for 2 to 3 mins. Rinse them well and drain completely.

Transfer flour, garam masala, salt, red chili powder and ginger garlic to a bowl. Chop 1 sprig curry leaves and add it to the bowl.&nbsp;

Pour water and make a batter. The batter must not be too thin or too thick.

Add the gobi to the batter. Coat them well.

Heat oil in a kadai. When the oil is hot, drop the florets to the pan.

Deep fry the cauliflower on a medium heat till golden and crisp. Set aside to a kitchen towel.

Fry 1 sprig curry leaves in the oil. Set this aside for garnishing.

Preparation for gobi 65 fry recipe

Heat 1 tbsp oil in a pan. Fry garlic, chili, curry leaves and cumin. When the curry leaves turn crisp.

Add yogurt , chili powder , garam masala.

Stir and let the mixture cook till it thickens.

Add fried cauliflower and saute for 2 to 3 minutes.

Serve crispy gobi 65 as a starter.

How to make gobi 65 recipe

Southern fried cauliflower bites. Double breaded in a lightly seasoned dredge and fried until golden and crispy. Perfect vegetarian chicken wing substitute to pair with your favorite dips. Great as an appetizer, entree, or after-school snack. Recipe yields 25-30 &quot;wings&quot;. Freezes well.

The Best Fried Cauliflower

cauliflower,

c AP flour

cornstarch

c milk

egg, beaten

tsp salt

paprika

tsp black pepper

oregano

vegetable oil, for frying (recommend 24 oz)

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.

Prep Cauliflower and Dredge Mixtures:

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.

Make Fried Cauliflower:

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.

Freezing Fried 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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#deepfriedcauliflower #friedcauliflower #cauliflower #cauliflowerdish #deepfried #fried

General Tso's Cauliflower - golden brown crispy fried cauliflower tossed in a made-from-scratch savory-sweet sauce. Awesome vegetarian / meatless recipe.

General Tso's Cauliflower

sesame oil

garlic,

ginger,

broth

soy sauce

rice vinegar

sugar (more

tomato paste

cornstarch,

flour

baking powder

water as needed (about 1/2 cup)

scallions and sesame seeds

General Tso's Sauce

Heat the sesame oil in a small saucepan over medium low heat. Add the ginger and garlic and stir fry for a minute or two. Add remaining ingredients and whisk to combine. Bring to a low boil; simmer for another 20-30 minutes or until sauce is thickened. Add more sweetness, citrus, etc. to your taste.

Cauliflower Batter

Whisk all the batter ingredients until a loose batter forms. The batter should be thick enough to cling to the cauliflower and cover it but stay loose enough to easily drip off (adjust thickness with water).

Cauliflower Frying

Pour oil into a heavy bottomed skillet to make it deep enough so it will cover the cauliflower about halfway (probably ends up being a few cups). Heat the oil over medium heat. Drop a small bit of batter in the oil to test it &#8211; when it rises to the top and bubbles, the oil is ready. Dip cauliflower florets in the batter and let the excess drip off before gently setting in the oil. Fry for a few minutes on each side, then flip, repeating sides several times if necessary until you get a nice golden brown fried exterior. The additional frying time helps make it a little crunchier, which I very much like. 🙂 Remove and set on a cooling rack with paper towels underneath (again, rather than putting it all on a plate or bowl with paper towels, this keeps it crispy vs. soggy).

Serving

Toss the fried cauliflower with the sauce (enough just to cover) and sprinkle with scallions and sesame seeds for serving. Serve with rice.

The batter and the instructions for frying are excellent. My partner and I found the sauce to be far too salty, unfortunately - it ruins the  flavor altogheter (we're salvaging ours by dousing it in honey). And we used *low sodium* soy sauce. I recommend halving the amount of soy sauce - instead of 1/2 cup soy sauce, use 1/4 cup soy sauce and 1/4 cup water (or broth). If you like your general tao sauce sweeter, add honey or maple to the sauce while cooking.

House rule, rules! Says the blogger who ate her weight in General Tso over the years! Pinned!

I added a little Siracha for heat and the juice of half a tangerine to the sauce.  Tastes great!

Wowzers, but that looks good. I used to love Chinese food, but now that we eat mostly vegetarian and only organic, I haven't been able to find a single place that can serve something like this adaptation of one of my favorite dishes. Fantastic recipe! Thank you.

You are my HERO. Making this immediately.

*whew* glad you took the pressure off making this today...

This has Thursday vibes all over it though &lt;3

I did it in the oven...toss florets in oil and corn starch then bake 30 min at 420 degrees, turning over halfway. Honestly just did it this way since it's way easier.

https://content.jwplatform.com/videos/zzpAlr5C.mp4

General Tso’s Cauliflower – golden brown crispy fried cauliflower tossed in a made-from-scratch spicy sweet sauce. Awesome vegetarian / meatless recipe.

General Tso’s Cauliflower

Spicy, crispy, vegan Gobi 65 is a fried cauliflower appetizer or snack that everyone will love. Crunchy and savory cauliflower 65 is perfect to serve with tomato ketchup, red chili sauce, chutneys, or your favorite condiment to dip.

Gobi 65 Recipe (Cauliflower 65)

cauliflower ((gobi) or 3 cups small to medium cauliflower florets)

hot water (as required -

dry red chilies

garlic (or 5 to 6 medium-sized cloves)

ginger (or 1 to 1.5 inches ginger)

water (or

Rice Flour

corn starch

turmeric powder ((ground turmeric))

red chilli powder (or cayenne pepper)

½ teaspoon Garam Masala

Coriander Powder ((ground coriander))

lemon juice (or white vinegar

water (or as needed)

oil (or as needed)

mustard seeds

onions (or spring onion whites

garlic garlic

ginger (or 1 inch ginger)

green chilies (- slit)

coriander leaves

sugar

Chop the cauliflower in small pieces. Rinse them very well and keep in a bowl.

Now add enough hot water so that all the florets are covered. Cover and blanch the florets for 15 to 20 minutes.

In a small bowl, add ¼ cup warm or hot  water and soak 4 dry red chilies in it for 15 minutes.

In a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.

Add the soaked red chilies.

Add 1 to 2 tablespoon water or as needed and grind to a smooth paste. Set aside.

Preparation

Drain the cauliflower florets of all the water very well and take them in a mixing bowl or pan.

Add the red paste. Mix very well.

Then add gram flour, rice flour and corn starch.

Add turmeric powder, red chilli powder, garam masala powder and coriander powder.

Also add ½ to 1 tsp lemon juice and ⅓ cup water.

Next add salt. Combine and mix everything very well. The batter should coat the cauliflower pieces and must not be runny or thin.

If the mixture looks dry, doughy, sprinkle a few tablespoons of water and mix. If the batter drips from the florets or is runny or thin, add a few tablespoons of gram flour or chickpea flour.

Cover and allow to marinate for 20 to 30 minutes.

Making Marination

Heat oil in a kadai (wok) or a frying pan. When the oil becomes medium hot, use a spoon to carefully place the cauliflower florets in the hot oil. Ensure that you do not overcrowd the pan, so you will have fry in batches.

The oil should be medium hot at about 350 to 356 degrees Fahrenheit (175 to 180 degrees Celsius).

Fry one side and when it becomes crisp, turn over with a slotted spoon and fry the other side.

Fry them evenly, until they are golden and crisp turning them as needed. Fry them in batches.

With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil. Work in batches this way.

Frying Marinated Cauliflower

Now remove the extra oil from the kadai and keep 2 teaspoon oil in it or add fresh 2 teaspoon oil in another pan. Add ½ teaspoon mustard seeds and crackle them. Then add 2 to 3 dry red chilies. Fry until the dry red chilies change color and become a darker shade of red.

Next add ¼ cup chopped onions, 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger and 5 to 6 curry leaves.

Stir and sauté until the onions turn translucent and are softened.

Then add one to pinches of salt or add as per taste. You can also add a pinch or two of sugar. Mix well.

Add the fried cauliflower florets. Switch off the heat.

Toss and stir the whole mixture. Add chopped coriander leaves.

Making Tempering

Serve gobi 65 as is or pair with Coconut Chutney, Coriander Chutney or Mint Chutney or even tomato ketchup. You can also serve with some Roti or Bread.

Serving Suggestions

Gobi 65 tastes best when eaten right after being prepared. But you can keep any leftovers in an airtight container in the fridge for up to 1 to 2 days.

While serving later, reheat by baking in an oven for about 5 to 10 minutes at 175 degrees Celsius (350 degrees Fahrenheit).

Storage

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