Fried Cauliflower (Buffalo)

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I thought this was a good recipe for fried cauliflower: https://thehiddenveggies.com/fried-cauliflower/#wprm-recipe-container-10218  

 I had a bit of a hard time tossing the fried cauliflower in the hot sauce (Frank's Red Hot) without them getting soggy and no longer crunchy too quickly, so I'll have to experiment a bit! But would definitely make again.  

  • 1 head cauliflower about 4 cups of florets
  • 3/4 cup flour
  • 2 tbsp corn starch or potato starch
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt (reduce for lower sodium or if using seasoning with salt in it)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 3/4 cup water 
 
Cut the cauliflower florets off the head of cauliflower and into bite-sized pieces removing the large stem in the center of the head. (Try to keep the pieces a similar size, so they cook at the same rate).

Make the batter:

Put the dry ingredients in a medium-sized mixing bowl. (Flour, corn starch, salt, onion powder, garlic powder, turmeric, baking soda, and baking powder).

Pour in the water and stir the batter until it becomes a smooth paste. Note: it was pretty thick, I thinned it a bit with more water.

Put the cauliflower pieces into the batter and toss until well coated.

Deep Fry the Cauliflower:

Heat oil to 334°F (168°C)°.

Use tongs to pick up the pieces of coated cauliflower and place them into the hot oil. (It will bubble and spatter so stand back).

Allow to cook in the oil for 2-3 minutes until the bubbling slows down and the cauliflower nuggets are golden brown.

Immediately remove from oil and place on a paper towel-lined plate.

Serve hot!



If you don't have a deep fryer - you can use a saucepan filled with about 3-4 inches of oil. A thermometer that goes up to 400°F (200°C) will also be helpful. You can then use a slotted spoon or tongs to remove the cauliflower from the oil.

Frying temperature -  334°F (168°C) is the perfect temperature to fry cauliflower (says the blogger). I don't fry it quite as hot as some other things like french fries because I want it to cook slow enough to cook the cauliflower all the way through. However, don't cook it lower than 325°F (165°C) or it will absorb too much oil and get soggy instead of crispy.

If you don't have a thermometer - you can test the temperature of your oil by cooking one piece first. You know that you have the right frying temperature if it bubbles vigorously when you first put it in and then the bubbling slows way down after about 2-3 minutes and you have a crunchy golden brown cauliflower nugget that is cooked through.

My notes: definitely let it fry until it is golden, you want it crunchy! I will next time not use the basket that comes with the deep fryer, as sometimes the batter sticks to the grates and it gets stuck and you lose half the batter on the cauliflower. I never thought of not using the basket! I'll just get one of those strainers you see in Asian grocery stores to lift out the pieces next time.

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