This Deep Fried Cauliflower is a vegetarian version of the classic buttermilk fried chicken. It is amazingly crispy and crunchy, spicy and is addictive!
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Deep Fried Cauliflower
Crispy, crunchy exterior with craggy bits of deep fried flour coating...Soft cooked floret inside. GOLDEN BROWN PERFECTION!!!
There is something about deep fried foods thats just hard to beat. You know it's not good for ya. But, you still crave!
If you are not into deep frying and like healthier options, then you will love this Air Fryer Crispy Cauliflower or baked bang bang cauliflower.
Why Will You Love These Florets?
- Texture - Crispy and crunchy on the outside with soft cooked and tender inside.
- Packed with flavor - It is made using a flavorful spice blend that makes them so tasty.
- Addictive - You can't stop with one.
- Reader favorite - This recipe has been a reader favorite since it was published.
READER FEEDBACKS
"I went exactly by the recipe it turned out wonderful all my guys are real happy and I’ll definitely use it again thank you so much ."
"It is so good!! Even my nieces liked it (though it was a bit spicy for their liking-but they don’t like any spice)"
"Soo good, you almost forget that its cauliflower. Definitely making this again!"
"These came out really good. My new favorite way to eat cauliflower, the leftovers heated well in my air fryer. I most definitely recommend this recipe."
"SO GOOD. I let the cauliflower marinate in the buttermilk a lot longer than 15 minutes and it was great."
THE SECRET
A technique that promises crispy fries every time! Usual dredging methods includes - coating florets in a marinade, dredging in flour and deep frying <--- Good. But we want GREAT!
So, we go a step further and mix some of the spicy buttermilk marinade into the flour to make a textured flour and then coat marinated florets in this coating. The bits of flour gets really crunchy when deep fried making them really crispy.
Oil Temperature
Fry in a moderately hot oil which is around 350 degrees. If the oil is hotter, then it the fries will brown too quickly without having enough time to cook the vegetable inside. Colder oil will make them not crispy and also tend to absorb oil.
HELPFUL TIPS
- Eat them HOT - The high moisture content in cooked cauliflower tends to soften the crust over time. So, this recipe is best eaten hot.
- Marinade if possible - Let them soak up the spicy buttermilk marinade for about 30 minutes.
- Adjust spiciness - Adjust cayenne based on your spice level.
- Size - Cut the head into 1 to 1 and ½ inch size florets.
- Use fresh florets - Do not use frozen cauliflower for this recipe.
- Don't overcrowd - Deep fry in batches without over crowding to ensure ultimate crispiness.
How To Make?
- Make marinade - Mix buttermilk, coriander, cayenne, paprika, garlic powder, onion powder and turmeric together.
- Marinade - Toss florets in a spicy buttermilk marinade for at least 15 minutes.
- Dredge - Coat florets in textured flour (mix some of the spicy buttermilk marinade into the flour, until it becomes textured).
- Deep Fry - Fry in hot oil until golden brown.
How To Serve?
- Appetizer or Snack - Serve with Sriracha, ranch or ketchup for dipping. It is perfect for game day or check out more game day recipes.
- Vegetarian Chicken Nuggets - Serve these instead of chicken nuggets and it will soon become a family favorite dinner.
- Sandwich - Make a spicy cauliflower sandwich with toasted buns, pickles and spicy mayo.
- Tacos - Serve over charred corn tortillas, spicy coleslaw, cilantro, shredded lettuce and top with a sliced jalapeño.
- Salad - Top them on your favorite salad.
How To Store?
Unfortunately, this recipe needs to be enjoyed hot for that incredible crispy texture. However, leftovers can be stored at room temperature for a few hours.
FREQUENTLY ASKED QUESTIONS
Use any oil with a high smoking point like vegetable, corn, peanut or sunflower oil.
We have not tested this recipe in air fryer. Please leave us your feedback if you air fry so it will helpful for other readers.
Although these are made using a nutritious vegetable, the deep frying process makes them not as healthy. You can try air frying with a spray of non-stick cooking spray for a healthier option.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More Spicy Snacks to Try:
Deep Fried Cauliflower
Ingredients
Buttermilk marinade
- 1 cup buttermilk
- 2 teaspoons coriander powder
- 1 and ½ teaspoon salt
- 1 teaspoon cayenne pepper powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon turmeric powder
Additional ingredients
- 1 head cauliflower (medium size), cut into 1 to 11/2 inch florets
- vegetable oil, for deep frying
- ¾ cup all purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
Instructions
- Stir all buttermilk marinade ingredients together in a large bowl, until combined.
- Add cauliflower florets, stir well to coat thoroughly (let every nook and cranny get coated), set aside for about 15 minutes (make it right away, if pressed for time).
- Into a large dutch oven or a large saucepan, pour vegetable oil until about 1-inch height, heat over high heat until moderately hot (about 350 degrees in a deep fry thermometer).
- While the oil is heating, place all purpose flour and cornstarch in a shallow bowl, add remaining ¼ teaspoon salt and 3 tablespoons of the prepared buttermilk marinade (try to scoop from the bottom of the bowl). Mix with your fingertips, until thoroughly combined (this creates texture in the flour and guaranteed crispiness).
- Working with one floret at a time – remove from the buttermilk marinade, coat with flour (pressing on all sides for flour to adhere well) and place on a plate in a single layer.
- Deep fry in three batches, until deep golden on all sides ( about 6 minutes per batch). Drain on a paper towel lined platter.
- Serve hot for appetizer / snack / side dish with ketchup or ranch or Sriracha ranch.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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Kelly @ Kelly Lynns Sweets and Treats
All my favorite flavors and cauliflower is my favorite vegetable!! Love this recipe Maria! Xoxo 🙂
Maria Doss
I'm beginning to learn that there are quite a few cauliflower lovers out there. May be time to think of more cauliflower recipes?You have a
great 3-day weekend friend!
Kristen Ciurca
Hi! These look amazing. Where do I put the cornstarch? In the flour mixture? Thanks!
Maria Doss
Hi Kristen, I sincerely apologize for the over sight. You add cornstarch along with the all purpose flour. I have made necessary corrections to the recipe. Apologies again:)
Ashika @ Gardening Foodie
These look delicious Maria. It will really make a great party snack especially when catering for a vegetarian guest. Thanks for a lovely recipe.Enjoy your weekend😃
Maria Doss
Totally!! I'm really looking forward to the weekend (three days, YAY!). You have a great weekend too:)
Patrick@looneyforfood.com
I feel like you can do anything with cauliflower! I wounder if it's tired of masquarading as everything else 😁Great pictures makes me want to crunch threw my screen
Maria Doss
Aww... you made my day Patrick. Have a great Memorial weekend:)
Anna @servingdumplings
this sounds heavenly!
Maria Doss
Thanks Anna:)
Jenny
This is such a delicious treat Maria! Love cauliflower and I am always looking for new recipes. The coating on these look amazing!
Maria Doss
Thank you Jenny:)
heather (delicious not gorgeous)
i was just talking about battered and fried cauliflower yesterday with a friend! cauliflower has a really creamy texture, so that with the super crispy exterior (those craggy bits!!! i could stare at these all day long) sounds like a texture dream (:
Maria Doss
You nailed it Heather with the textures. Thank you:)
Allison
The picture really makes it look as if there are some sort of bread crumbs on these. It doesn't seem like flour alone would give it this particle-like texture on the outside. I plan to make them tonight. Anyone else make these and have any feedback?
Looks super tasty and I hope they turn out fabulous!
Maria Doss
Thanks for trying Allison. The trick is in mixing in 3 tablepoons of buttermilk mixture into the flour (rub it in with your fingertips until evenly distributed). This creates textured flour. Share your feed back please.
Rebecca
I went exactly by the recipe it turned out wonderful all my guys are real happy and I'll definitely use it again thank you so much .
Mostlyfoodandtravel
Yum these look too good. I never know what to do with left over butter milk
Maria Doss
Thank you, you will love this 🙂
Marileta
Great recipe! Nice and crispy but I added a table spoon of cornstarch.
Maria Doss
That sounds like a wonderful idea 🙂
Betty
Do you think this recipe would work in an air fryer?
Thanks
Betty
Maria Doss
Sorry Betty, the answer is no! I did try this in air fryer but, the flour coating didn't seem to cook well. My apologies, Maria
Maresa
Hi Maria!
I absolutely love this recipe! They come out delicious every time. What is the nutrition information?
Thanks!
Maresa
Maria Doss
Hi Maresa,
Our apologies for not having nutritional information for this recipe. This is one of earlier posts and we began adding nutrition information much later. Here is a link to calculate the nutrition that might be of some help - https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Sorry again, Maria