Crispy & Crunchy Buttermilk Fried Cauliflower

Vegetarian version of the classic buttermilk fried chicken. Crispy, crunchy, spicy cauliflower florets that are delicious as a snack or appetizer or side dish.

BUTTERMILK FRIED CAULIFLOWER



When life gives you cauliflower…

you deep fry ’em. 

Dunk florets in a buttermilk marinade with spices (six to be precise)….

Plaster with some textured-flour…

Let ’em crisp-up in hot oil…

Eat them hot… (don’t burn your tongue) 

BUTTERMILK FRIED CAULIFLOWER




Skill level – Advanced

Crispy & Crunchy Buttermilk Fried Cauliflower 

Ingredients:

1 head cauliflower (medium size), cut into about 1 1/2 – inch florets

1 cup buttermilk

2 teaspoons coriander powder

1/2 to 1 teaspoon cayenne pepper powder (I suggest using 1 teaspoon)

1 3/4 teaspoons salt, divided

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon turmeric powder

1/4 teaspoon onion powder

1 cup all purpose flour

vegetable or corn oil,  for frying

Preparation:

1.  Into a large bowl, stir together buttermilk, coriander powder, cayenne pepper powder, 1 1/2 teaspoons salt, garlic powder, paprika, turmeric powder and onion powder, until combined. Add cauliflower florets, stir well to coat thoroughly (let every nook and cranny get coated), set aside for about 15 minutes (make it right away, if pressed for time).

2. Into a large dutch oven or a large saucepan, pour vegetable or corn oil until about 1-inch height, heat over high heat until hot (about 350 degrees in a deep fry thermometer).

3. While the oil is heating, place all purpose flour in a shallow bowl, add remaining 1/4 teaspoon salt and 3 tablespoons of the prepared buttermilk marinade (try to scoop from the bottom of the bowl). Mix with your fingertips, until thoroughly combined (this creates texture in the flour and guaranteed crispiness).  

4. Working with one floret at a time – remove from the buttermilk marinade, coat with flour (pressing on all sides for flour to adhere well) and place on a plate in a single layer.

5. Deep fry in three batches, until deep golden on all sides ( about 6 minutes per batch). Drain on a paper towel lined platter.

6. Serve hot for appetizer / snack / side dish with ketchup / ranch. 

Serves 6

 

 

 

 

 

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14 Comments

    1. I’m beginning to learn that there are quite a few cauliflower lovers out there. May be time to think of more cauliflower recipes?You have a
      great 3-day weekend friend!

  1. i was just talking about battered and fried cauliflower yesterday with a friend! cauliflower has a really creamy texture, so that with the super crispy exterior (those craggy bits!!! i could stare at these all day long) sounds like a texture dream (:

  2. The picture really makes it look as if there are some sort of bread crumbs on these. It doesn’t seem like flour alone would give it this particle-like texture on the outside. I plan to make them tonight. Anyone else make these and have any feedback?

    Looks super tasty and I hope they turn out fabulous!

    1. Thanks for trying Allison. The trick is in mixing in 3 tablepoons of buttermilk mixture into the flour (rub it in with your fingertips until evenly distributed). This creates textured flour. Share your feed back please.

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