Fried Cauliflower

Crispy crunchy fried cauliflower morsels are the best appetizer for game days or parties! Simply dredge and fry until golden then serve with a dippers on the side. 

Why this recipe works

This easy fried cauliflower recipe starts with a seasoned coating that cooks into a golden shell and hugs every nook and cranny of the cauliflower bits. The lightly crisp exterior makes way for a perfectly tender interior. They’re everything you look for in a good deep-fried veg without an excessive amount of breading.

These golden cauliflower nuggets are easy to make and are always one of the first football party appetizers to fly off the table. It takes less than 25 minutes to get your first batch served up, so let’s get started.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAULIFLOWER – The easiest way to cut a head of cauliflower into florets is to place the head facing up and slice it in half through the center. This will expose the core and all the individual floret’s stems. Use the tip of your knife to cut the florets off at the stems.

COATING – Feel free to add a little spice to the mix by incorporating a little cajun seasoning. However, if doing so, I would recommend cutting back on the extra salt added depending on whether or not the Cajun spice blend you’re using already contains salt. 

How to Make Fried Cauliflower

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Cut cauliflower into large florets.
2. Whisk egg and milk in a large bowl.
3. Place flour in a gallon zipper top bag. Add paprika, oregano, onion powder, garlic salt, and parmesan cheese. Close bag and shake to combine ingredients.
4. Add oil to deep fryer and preheat to 335 F.
5. While oil is heating up, bread the cauliflower. Drop the cauliflower into the egg mixture, a few at a time, then drop into the flour mixture. Close and shake the bag to coat the florets. Move to the fryer basket.
6. Repeat for all florets.
7. Fry, one basketful at a time for 2-3 minutes. Ours were perfect at 2 1/2 minutes.
8. Move to paper towel lined tray or rack to drain.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your fried cauliflower as an appetizer for game day or parties with a side of ranch, buffalo sauce, blue cheese, or a sriracha-mayo mixture. Or, simply serve it up alongside everyday dinners! 

More Appetizer Recipes

• Spicy Wings
• Fried Zucchini
• Fried Asparagus
• Appetizer Veggie Pizza

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Fried Cauliflower

These golden fried cauliflower nuggets are everything you look for in a good deep-fried veg without an excessive amount of breading.

5 from 2 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Appetizer, Side Dish

Cuisine: American

Servings: 5 servings

23 minutes mins

Calories: 109

Author: Amanda Davis

Ingredients

• ▢ 1 medium head of cauliflower
• ▢ 1 large egg
• ▢ ¾ cup milk
• ▢ 1 cup all purpose flour
• ▢ 2 teaspoons paprika
• ▢ 1 Tablespoon dried oregano
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons garlic salt
• ▢ ¼ cup grated parmesan cheese
• ▢ oil for frying

Things You’ll Need

• ▢
  Deep fryer or large deep sided skillet
• ▢
  Gallon sized zipper bag

Before You Begin

• You can use a large deep-sided skillet in place of a deep fryer, simply add enough oil to come up about 3-4 inches on the sides (or enough to submerge the florets). When deep frying in a skillet I would recommend using a clip-on thermometer to gauge the temperature. If the temperature of the oil isn’t high enough you can end up with soggy fried cauliflower, and if it’s too hot, you can dry them out or end up burning them. Maintaining the temperature in between batches is also important.
• The easiest way to cut a head of cauliflower into florets is to place the head facing up and slice it in half through the center. This will expose the core and all the individual floret’s stems. Use the tip of your knife to cut the florets off at the stems.

Instructions

• Cut cauliflower into large florets.
• Whisk egg and milk in a large bowl.
• Place flour in a gallon zipper top bag. Add paprika, oregano, onion powder, garlic salt, and parmesan cheese. Close bag and shake to combine ingredients.
• Add oil to deep fryer and preheat to 335 F.
• While oil is heating up, bread the cauliflower. Drop the cauliflower into the egg mixture, a few at a time, then drop into the flour mixture. Close and shake the bag to coat the florets. Move to the fryer basket.
• Repeat for all florets.
• Fry, one basketful at a time for 2-3 minutes. Ours were perfect at 2 1/2 minutes.
• Move to paper towel lined tray or rack to drain.

Expert Tips & FAQs

• Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Rewarm in an air fryer using the reheat function or pop them in the oven at 350F for around 10 minutes or until warmed through. I wouldn’t recommend reheating them in the microwave as with most fried foods, it can cause them to become soggy. 

Nutrition

Serving: 1serving | Calories: 109cal | Carbohydrates: 12g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 379mg | Potassium: 394mg | Fiber: 3g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 56mg | Calcium: 66mg | Iron: 1mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!