pan fried cauliflower

This recipe for Crispy Pan Fried Cauliflower Florets is a family favorite, and one of the best ways to eat cauliflower! These bite-sized florets make a great snack or side dish.

Crispy Pan Fried Cauliflower Florets

cauliflower

eggs

milk ((any kind, I used 1%))

all purpose flour

salt

ground pepper

cayenne pepper

olive oil

Par-cook the cauliflower.

Boil or steam the whole cauliflower (do not separate it into florets yet) to your desired doneness - I prefer mine fork-tender and boil it for 7-10 minutes. Rinse in cold water and allow to cool. Separate the cauliflower into florets, cut the larger florets in half.  

Prepare the batter.

Prepare 2 small containers for the batter. In one, whisk together the eggs and milk. In the other, mix together the flour, salt, and black pepper. If you want, add some spice with a pinch of cayenne or chipotle powder. 

Dip and dredge the cauliflower.

Dip each cauliflower floret into the egg mixture (really mix it around in there), and then dip it into the flour mixture, making sure to coat each side in a light layer of flour. Set aside until ready to fry. 

Fry the cauliflower.

Pan fry the battered cauliflower in batches: heat about 2-4 tablespoons of olive oil in a large skillet, and make sure the oil thinly coats the bottom of the skillet. You might need more or less oil, depending on the size of the skillet. Place the cauliflower pieces flat-side down into the hot oil (if there is a flat side), and fry without disturbing them for about 3 minutes, or until the underside is a nice golden brown. I was able to get 8-10 pieces in a large skillet at a time without crowding the cauliflower. 

Flip the cauliflower.

Use tongs to gently flip each cauliflower piece, and cook until the other side is nicely browned. The cauliflower florets are obviously not flat on each side, so try to cook each floret on at least three sides. The heat of the skillet will cook all the delicious batter that is inside the cauliflower floret. 

Serve.

Set the cooked cauliflower florets on a paper towel while you finish cooking. Serve warm, and dip into a Greek Yogurt Sauce (see notes)

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This Crispy Pan Fried Cauliflower recipe is a family favorite, and one of the best ways to eat cauliflower! These bite-sized florets make a great snack for kids or vegetarian cauliflower side dish.

Crispy Pan Fried Cauliflower

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

garlic powder

¼ tsp black pepper

water

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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