Deep fried cauliflower used to be one of my favorite childhood meals and I still love it to this day. Personally, I’m a real meat lover, but from time to time I feel like it’s time to prepare a meatless lunch or dinner. When such a day comes, fried cauliflower often wins 🙂
My preferred way of serving this dish is with a side of buttery boiled potatoes and tartar sauce. Baked potatoes or French fries would make up for a great side too, but since the cauliflower is already fried, I prefer to use a non-fried side dish. Enough of the intro, let’s start cooking.
Deep Fried Cauliflower Ingredients:
1-2 heads of cauliflower (1 for 3 people)
1kg (2lb) yellow potatoes
80-100g (3-3.5oz) butter
flour (all purpose is fine)
salt & pepper to taste
How To Make Deep Fried Cauliflower
Watch the video or scroll down for step by step instructions:
The first thing we need to do is to clean the cauliflower and break it down into pieces. Start by removing the green leaves and the main stem or root. Proceed by cutting through the stems of the individual florets so they separate nicely.
You can divide each floret into several small pieces, or leave them intact, if you prefer larger pieces. Small cauliflower pieces are easier to fry and require less oil. Try to remove as much of the stem as possible from each floret, this will make the breading process easier later on.
NOTE: One medium sized head of cauliflower is enough for about 3 people. I have used two today, since I was cooking for the whole family of mine.
We need to boil the cauliflower pieces now, before breading them. This is a must, since the frying process alone isn’t long enough for the pieces to cook fully from the inside. Make sure to add a generous amount of salt into the water, which will nicely season our cauliflower pieces as they are cooking.
While the cauliflower is cooking, we can start working on the potatoes. All we have to do is peel and cut them into bite size pieces. I’m using standard yellow potatoes, but feel free to use your favorite type. Just like with the cauliflower pieces, we’re gonna boil the potatoes in generously salted water.
Once the cauliflower is soft enough for a fork to slide in, it’s time to take it off the heat and drain. Do not overcook the cauliflower or the florets will start to fall apart, 10 or 15 minutes of boiling should be enough.
Let the pieces cool down for a bit and prepare the breading ingredients in the meantime. I’m going with the most basic way, which is just eggs, flour and plain breadcrumbs. Don’t forget to season the eggs with salt and pepper. We are not using any other seasonings, so you can be generous here.
The breading process is as simple as it gets. Coat the pieces in flour first, then dip them into the beaten eggs and finish it up with the breadcrumbs. My son always loves to help me with this, I guess he enjoys making some mess in the kitchen. I don’t complain though, some help is always welcome.
Now it’s time to deep fry our cauliflower pieces. Heat up enough oil in a large pan, so even the largest pieces are at least halfway submerged in it. Do not aim for the maximum temperature, as the breadcrumbs would most likely burn. Medium high is perfect.
I like to flip the pieces a few times, until I reach a more or less even golden brown color from both sides. Keep in mind that the cauliflower is cooked already, so we just need to fry the breading layer.
Once fried to perfection, transfer the cauliflower pieces to a bowl with a paper towel in it. The towel will absorb at least some of the excess fat.
The potatoes are nice and soft by now too, and we need to do one last thing here. Drain them first, then add a nice amount of butter while the potatoes are still hot. I’ve used about 80g of butter which is roughly 3 ounces. Let the butter melt, then cover the pot with a lid and give it a proper toss. This will turn these simple boiled potatoes into a creamy and buttery goodness.
And that’s it, our deep fried cauliflower pieces are ready and the only thing left to do is plate our dish. I love to add a nice amount of tartar sauce and some freshly chopped parsley for garnish. Thanks for watching and don’t forget to follow my blog or Youtube channel for more simple homestyle cooking recipes. See you next time.
Tips And Tweaks For This Recipe
- I’ve used plain breadcrumbs, but you can use your favorite ones. Panko, Italian Crumbs… both would work well.
- Deep fried cauliflower can be served with a range of sides… French fries, baked potatoes, salad, mashed potatoes… or even with just a dip of some sort.
- This recipe uses just the basic seasonings, but you can definitely season the flour or breadcrumbs to your likings.
- When choosing the oil for deep frying, make sure it’s one with a high smoking point… pork lard works great too.
- For a more healthier version of this dish, use an airfryer or try to bake the breaded cauliflower pieces in the oven. Deep fried cauliflower tastes the best in my opinion, but the other options are not bad at all either.
Deep Fried Cauliflower With Buttery Potatoes
- 1-2 heads of cauliflower 1 for 3 people
- 1 kg yellow potatoes
- 3-4 eggs
- 80-100 g butter
- flour all purpose is fine
- plain breadcrumbs
- salt & pepper to taste
- tartar sauce
- Wash and clean the cauliflower. Remove green leaves.
- Cut through the stem/root to release the individual florets. Divide them further into smaller pieces, based on how large chunks you prefer.
- Boil the cauliflower in properly salted water for 10-15 minutes. Do not overcook!
- Dice the potatoes and boil them in salted water until soft and tender.
- Once the cauliflower pieces are soft enough for a fork to slide in, drain them and let cool.
- Prepare the breading ingredients. Season and beat 3-4 eggs. Prepare flour and plain breadcrumbs.
- Bread the cauliflower pieces now. Start with flour, then the egg and finish it up with the breadcrumbs.
- Heat up frying oil in a pan on medium high heat. Use enough oil so that the largest cauliflower pieces are at least half way submerged in oil.
- Flip a few times to make sure all the cauliflower pieces are evenly fried from all sides. Fry until golden brown.
- Once the potatoes are soft, drain them and drop in the butter while they are still hot. Let the butter melt, then cover the pot with a lit and give it a proper toss. This way, the butter will coat the potatoes nicely and they will become creamier.
- Serve with tartar sauce and a bit of chopped parsley for garnish. Enjoy!