Description
Crispy Cauliflower is a delicious and crunchy dish that is perfect for snacking or as a side. This recipe provides a perfect frying technique to achieve a golden brown and crispy texture.
Ingredients
Scale
- 2 medium heads of cauliflower, cut into florets
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- 1 cup breadcrumbs (panko or regular)
- 1/2 cup grated Parmesan cheese (optional)
- Vegetable oil for frying
Instructions
- Begin by heating about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
- In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
- In another bowl, pour the buttermilk.
- Dip each cauliflower floret into the buttermilk, allowing any excess to drip off, then coat it in the flour mixture. Shake off any excess flour.
- After coating in flour, dip the floret back into the buttermilk, then roll it in the breadcrumbs mixed with Parmesan cheese if using.
- Carefully place the coated florets into the hot oil, frying in batches to avoid overcrowding. Fry for about 4-5 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the cauliflower from the oil and place on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite dipping sauce.
Notes
- For a healthier version, you can bake the cauliflower at 425°F (220°C) for 25-30 minutes, flipping halfway through, until crispy.
- For added flavor, try seasoning the breadcrumbs with Italian herbs or adding a pinch of cayenne pepper for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg