CRISPY PAN FRIED CAULIFLOWER FLORETS
Steps:
- 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 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 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.
- 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.
- 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.
- Set the cooked cauliflower florets on a paper towel while you finish cooking. Serve warm, and dip into a Greek Yogurt Sauce (see notes)
Nutrition Facts : Calories 192 kcal, Carbohydrate 24 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 329 mg, ServingSize 1 serving
EXTRA CRISPY SPICY FRIED CAULIFLOWER RECIPE BY TASTY
Here's what you need: large cauliflower, celery salt, dried oregano, cumin, onion powder, garlic powder, paprika, cayenne pepper, salt, pepper, all-purpose flour, cornstarch, soy milk, apple cider vinegar, hot sauce, vegetable oil
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 16
Steps:
- Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
- In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
- In a medium bowl, add half of the spice mix to the flour.
- Add the cornstarch and mix.
- In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
- Pour the remaining spice mix over the cauliflower florets and mix.
- Pour the milk mixture over the cauliflower and mix well until they are coated.
- Cover with plastic wrap and chill for 1 hour minimum.
- Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
- Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
- Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
- Drain the pieces on a wire or paper towels. Let cool 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 413 calories, Carbohydrate 70 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, Sugar 5 grams
BATTER DIPPED DEEP FRIED CAULIFLOWER
Great appetizer or snack. The breading is not too heavy. The only time I've seen guys eat cauliflower during a football game is when it's this recipe.
Provided by Parsley
Categories Lunch/Snacks
Time 16m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat fryer oil to 375.
- Place the beaten eggs, milk and salt in a shallow bowl (or a large baggie).
- In a separate shallow bowl (or another large baggie), mix together flour, cheese, garlic powder, thyme, oregano, paprika, cayenne, and pepper.
- Place flowerets into egg mixture and toss (or shake baggie) to coat well.
- Remove and place into flour mixture and toss (or shake baggie) to coat well.
- Fry in batches for 4 - 6 minutes or until golden brown.
- Drain on paper towels and lightly salt.
- *Serve w/ dipping sauces such as marinara, ranch or blue cheese.
Nutrition Facts : Calories 172.5, Fat 2.8, SaturatedFat 1, Cholesterol 63.8, Sodium 177.6, Carbohydrate 29.4, Fiber 3, Sugar 2, Protein 8
FRIED CAULIFLOWER WITH SESAME AND HOISIN
Crispy, deep-fried cauliflower bites served with a sesame-hoisin sauce are a perfect appetizer for game day.
Provided by Bustercluck
Categories Appetizers and Snacks Vegetable
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tempura mix and water in a bowl; whisk until blended. Set bowl into a larger bowl filled with ice cubes to keep cold.
- Mix hoisin sauce, 2 tablespoons sesame oil, vinegar, soy sauce, sesame seeds, and garlic powder together in a small bowl.
- Dip cauliflower into the tempura batter and set on a plate to let excess batter drip off.
- Combine vegetable oil and remaining 3 tablespoons sesame oil in a medium saucepan over medium heat; bring temperature up to 350 to 375 degrees F (175 to 190 degrees C).
- Deep-fry cauliflower florets in batches until golden brown, 4 to 6 minutes per batch. Remove to a paper towel-lined plate to drain.
- Serve with hoisin mixture drizzled on top, or on the side for dipping.
Nutrition Facts : Calories 2213.8 calories, Carbohydrate 23.6 g, Cholesterol 0.5 mg, Fat 238.2 g, Fiber 3.5 g, Protein 4.3 g, SaturatedFat 31.1 g, Sodium 825.8 mg, Sugar 7.3 g
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