Crispy Fried Cauliflower

Prep Time 15

Cook Time 10

This crispy fried cauliflower recipe reminds me of lazy Sunday afternoons with family. It’s got that perfect crunch, and if you’re like me, you’ll sneak a few bites before it even hits the table. It’s simple, tasty, and always hits the spot!

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Servings

Ingredients

1 large head of cauliflower washed and cut into 1/2-inch slices
2 large eggs beaten with 1 tablespoon of water
3/4 to 1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons Parmesan cheese finely grated (divided)
1/8 teaspoon sweet Spanish paprika optional
Peanut or canola oil for frying

Instructions

Prepare the Cauliflower: Begin by washing the cauliflower thoroughly and slicing it into 1/2-inch thick sections from the top to the root, allowing for "fan-like" pieces. Remove the green leaves and excess stem, but ensure enough of the root remains to keep the sliced clusters intact. Do not be concerned if some florets break off; they can be fried as well.
Create the Flour Mixture: In a medium bowl, combine the all-purpose flour, salt, black pepper, onion powder, garlic powder, 1 tablespoon of the Parmesan cheese, and the optional sweet Spanish paprika. Stir until the ingredients are well-blended, forming a uniform coating mixture for the cauliflower.
Heat the Oil: In a large skillet, add enough peanut or canola oil to cover the base. Heat the oil over medium-high heat until it reaches the optimal temperature for frying. You will know the oil is ready when it begins to shimmer slightly.
Coat the Cauliflower: While the oil is heating, dip each cauliflower slice into the beaten egg mixture, ensuring that it is thoroughly coated. After the egg dip, dredge the cauliflower in the seasoned flour mixture, covering all surfaces evenly to guarantee a crispy finish.
Fry the Cauliflower: Gently place the coated cauliflower slices into the hot oil. Fry each side for approximately 2 to 3 minutes, or until they reach a golden-brown hue. Be mindful not to overcrowd the skillet, as this may reduce the oil's temperature and prevent proper frying. Fry in batches if necessary.
Drain and Finish: Once the cauliflower has turned golden and crisp, remove the pieces from the skillet and transfer them to a plate lined with paper towels to drain excess oil. While still warm, sprinkle the remaining tablespoon of Parmesan cheese over the cauliflower for a final touch of flavor.
Serve: The crispy fried cauliflower is now ready to be served. It is best enjoyed as a side dish or with a flavorful remoulade sauce for dipping. This dish offers a delightful contrast between the crispy exterior and the tender cauliflower inside, making it an excellent addition to any meal.

Notes

If you’re like me and gluten isn't your best friend, no worries—just swap out the regular flour for a gluten-free blend. I’ve even tried it with chickpea flour once, and it added a little nuttiness that actually made me like cauliflower even more (who knew?). Go ahead and experiment—it’s one of those recipes that’s hard to mess up, even if you’re having one of *those* days. Just don’t forget the Parmesan!

Nutrition

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