Fried Cauliflower

by Sabrina Snyder

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6 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
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Fried Cauliflower has a crunchy layer of batter encasing tender pieces. It’s perfect with a side of spicy sauce, and feels indulgent.

Crispy Fried Cauliflower makes the perfect savory Appetizer to serve before dinner, or on a platter at your next party. Try my Zucchini Fries, Fried Okra, and Fried Pickles for similar finger food options.

Sabrina’s Fried Cauliflower Recipe

Delicious Fried Cauliflower is the perfect bite-sized snack to put out for a game-day get-together, dinner appetizer, or party. If you love fried snacks, but are trying to add more vegetables to your diet, this is the perfect recipe to try out. Steam florets for just a few minutes in the microwave before coating in batter, and frying to golden perfection. Every bite is crunchy, tender, and bursting with flavor.

 

Dinner, then Dessert

Fried Cauliflower

Fried Cauliflower has a crunchy layer of batter encasing tender pieces. It's perfect with a side of spicy sauce, and feels indulgent.
Yield 6 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder
Serving dish of fried cauliflower with dipping sauce.
PrintRate

Ingredients
 

Fried Cauliflower:

  • 1 head cauliflower , about 2 pounds, cut into 1 1/2" florets
  • 1 1/2 cups flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup whole milk
  • 2 large eggs , beaten
  • 1 tablespoon vegetable oil

Spicy Creamy Dipping Sauce:

  • 1/4 cup ketchup
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 tablespoon hot sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

Fried Cauliflower:

  • Add the cauliflower to a large glass bowl and cover with a dripping wet paper towel.
  • Microwave for 3 minutes, stir.
  • Microwave for another 3 minutes.
  • In a large dutch oven using a candy thermometer as a guide heat 4 inches of vegetable oil to 350 degrees.
  • In a large bowl mix together the flour, sugar, baking powder, salt and cayenne pepper.
  • Whisk in the milk, eggs, oil and set aside.
  • Dip the florets into the batter, then into the hot oil and let them cook for 2-3 minutes.
  • Remove with a slotted spatula and let them cool on a metal drying rack.

Spicy Creamy Dipping Sauce:

  • In a medium bowl add ketchup, mayonnaise, lime juice, hot sauce, salt, and black pepper.
  • Stir well, then cover and refrigerate until ready to serve.

Notes

Keeping cauliflower perfectly crisp: Fried Cauliflower tastes incredible when served a few minutes after the frying time. If you’re hosting a party and don’t want to stand over your fryer until your guests arrive, you can keep them crisp in the oven. Place the Fried Cauliflower in a single layer on a wire rack over a parchment-lined baking sheet. Then, put the pan in a 200-degree oven to stay perfectly warm until you’re ready to serve the cauliflower bites.

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 71mg | Sodium: 805mg | Potassium: 446mg | Fiber: 3g | Sugar: 8g | Vitamin A: 254IU | Vitamin C: 50mg | Calcium: 167mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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