Southern Fried Cauliflower ~
Fresh cauliflower double battered and fried to crispy perfection!
Serve as a main dish with Old Bay Mashed Potatoes or Creamy Mac and Cheese.
Crispy Cauliflower Recipe
I like this recipe because it combines a classic blend of savory seasonings with the old-school technique of double-dredging the cauliflower in the batter before frying, resulting in a deliciously crispy coating reminiscent of fried chicken.
It’s a convenient way to whip up Southern-style deep fried cauliflower right on the stovetop, without the need for special deep fryer equipment. Full disclosure: The process of coating the cauliflower in the seasoned batter can get a bit messy, but the end result is so worth it!
Ingredients for Southern Fried Cauliflower
You will need the following:
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup oat milk, or other mild-flavored nondairy milk such as unsweetened almond milk
- 2 tablespoons Louisiana-style hot sauce
- 4 cups cauliflower florets
- vegetable oil, for frying
Ingredient Notes
- All-Purpose Flour – The base for the crispy coating.
- Spices and Seasonings – For savory depth of flavor to the coating.
- Baking Powder – The secret ingredient to getting the batter to fry up extra light and crispy.
- Oat Milk (or Other Non-Dairy Milk)—A vegan-friendly alternative to traditional dairy milk, plant milk creates a creamy base for adhering the flour mixture to the cauliflower.
- Louisiana-Style Hot Sauce – Adds a tangy and spicy kick to the milk mixture, infusing the cauliflower with bold flavor. I like Crystal or Frank’s RedHot brands.
- Cauliflower – You will need 1 small head of cauliflower. 1-2-inch pieces work best for frying. Large florets take longer to cook which could result in overcooking the crispy coating. Save a few minutes of prep time by using pre-cut florets.
- Vegetable Oil – Vegetable oil has a neutral taste and a high smoke point, making it ideal for frying. Olive oil is not recommended.
How to Make Southern Fried Cauliflower
STEP ONE: In a large bowl, whisk together the flour, garlic powder, onion powder, baking powder, salt, and black pepper. Set aside.
STEP TWO: In a separate small bowl, combine the milk and hot sauce.
STEP THREE: Into a large deep skillet over medium-high heat, pour in enough oil to submerge the cauliflower halfway. Line a large plate with paper towels.
STEP FOUR: Test if the oil temperature is hot enough: Sprinkle a pinch of salt into the oil; if it sizzles and bubbles immediately, the oil is at the right temperature for frying.
STEP FIVE: Dip each piece of cauliflower first into milk, then into the flour mixture, turning to coat completely. Gently shake off any excess flour and repeat the process by dipping the cauliflower a second time into the milk and again in the flour for a double batter coating.
STEP SIX: Work in small batches and gently place the coated cauliflower pieces in the pan. Cook for 1-2 minutes on each side, using a pair of tongs or a slotted spoon to turn the cauliflower, frying until golden brown. Transfer the cooked cauliflower to the paper towel-lined plate to drain any excess oil. Repeat with the remaining cauliflower. Serve warm.
Dipping Sauce Suggestions
Pair Southern Fried Cauliflower with your favorite sauces:
Southern Fried Cauliflower FAQs
- Can I use dairy milk instead of oat milk for the batter? Yes, dairy milk can be used as a substitute for oat milk in the batter. However, using oat milk provides a vegan-friendly alternative with a creamy texture that adheres well to the cauliflower.
- Can I skip the double-dredging process for coating the cauliflower? While the double-dredging process ensures a thicker and crispier coating on the cauliflower, you can opt for a single dredge if desired. Keep in mind that the texture may be slightly different.
Storage
- Store leftover fried cauliflower in an airtight container in the refrigerator. To reheat it, spread it onto a baking sheet in a single layer and heat it in the oven until warmed through and crispy.
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Ingredients
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cayenne pepper
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup oat milk or other mild-flavored nondairy milk such as unsweetened almond milk
- 2 tablespoons Louisiana-style hot sauce
- 4 cups cauliflower florets
- vegetable oil for frying
Instructions
- In a large bowl, whisk together the flour, garlic powder, onion powder, baking powder, salt, and black pepper. Set aside.
- In a separate small bowl, combine the milk and hot sauce.
- Into a large deep skillet over medium-high heat, pour in enough oil to submerge the cauliflower halfway. Line a large plate with paper towels.
- Test if the oil temperature is hot enough: Sprinkle a pinch of salt into the oil; if it sizzles and bubbles immediately, the oil is at the right temperature for frying.
- Dip each piece of cauliflower first into milk, then into the flour mixture, turning to coat completely. Gently shake off any excess flour and repeat the process by dipping the cauliflower a second time into the milk and again in the flour for a double batter coating.
- Work in small batches and gently place the coated cauliflower pieces in the pan. Cook for 1-2 minutes on each side, using a pair of tongs or a slotted spoon to turn the cauliflower, frying until golden brown. Transfer the cooked cauliflower to the paper towel-lined plate to drain any excess oil. Repeat with the remaining cauliflower. Serve warm.
Melissa Brewer
SO GOOD!!! I didn’t have the baking powder and it still worked out. I used grape seed oil and also added ginger. Loved it!