Hot Fried Cauliflower Recipes

FRIED CAULIFLOWER

Steps:

• Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool.
• Heat oil in a deep-fryer to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs.
• Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.

HOT CAULIFLOWER WINGS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, paprika, salt, and pepper together. Add enough almond milk to create a slightly thick, soupy texture.
• Place bread crumbs in a shallow bowl. Dip cauliflower pieces one at a time into the batter, then roll in bread crumbs. Place on the prepared cookie sheet.
• Bake in the preheated oven until starting to brown, 15 to 20 minutes.
• While 'wings' are baking, melt margarine and whisk together with hot sauce.
• Reduce oven temperature to 425 degrees F (220 degrees C). Dip 'wings' into the sauce and place back on the cookie sheet; continue baking for 10 to 15 minutes. Serve immediately.

HOT FRIED CAULIFLOWER

Steps:

• Preheat 1-inch vegetable oil to 350 degrees F.
• Whisk together the eggs, buttermilk, and hot sauce in one dish. Whisk together the flour and seasoned salt.
• Dredge the cauliflower in flour, then buttermilk, and then again in flour.
• Fry in batches for 2-3 minutes per side, flipping halfway through cook, until golden brown. Remove to a paper towel-lined plate to blot oil.
• Sprinkle immediately with salt and serve with hot sauce and dill pickle coins.

FRIED CAULIFLOWER

Steps:

• Wash the flowerettes. Dry thoroughly.
• Heat oil to medium high.
• Carefully put the cauliflower into the oil.
• Fry until deep golden brown, turning as needed.
• Using s straining spoon, remove from oil.
• Salt to taste.

RED HOT CAULIFLOWER

Steps:

• Trim the cauliflower of leaves and stringy or tough stalk. Separate into florets and cut the stalk into thick strips. Boil in salted water until just cooked, about 10 minutes, drain and run under the cold tap.
• Meanwhile, chop up the chilies and put with their seeds and the red pepper into a large frying pan. Add the oil. Heat gently for about 10 minutes to extract some of the pepper flavors into the oil.
• Raise heat to moderate and put in the cauliflower. Stir to reheat; the vegetable should stew rather than fry; it must not color. Transfer the vegetable to a hot dish with the pepper and chili bits leaving behind any surplus oil. Serve immediately.

FRIED CAULIFLOWER

Steps:

• Wash flowerets, drain and dry completely on papertowel.
• Make a batter of egg, flour, baking powder, salt, pepper, and enough milk to make a batter of medium consistency.
• Dip flowerets into batter, roll in breadcrumbs, and fry in heated /hot oil until golden.
• Drain on paper towels.
• Serve hot, with Ranch dressing or melted cheese for dipping if desired.

BATTER DIPPED DEEP FRIED CAULIFLOWER

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.