• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
KITCHEN @ HOSKINS
  • Easter recipes
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Easter recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Easy Appetizer Recipes

    Deep Fried Cauliflower

    Published: May 26, 2017 · Modified: Feb 16, 2023 by Maria Doss · This post may contain affiliate links · 25 Comments

    • Share!
    Jump to Recipe

    This Deep Fried Cauliflower is a vegetarian version of the classic buttermilk fried chicken. It is amazingly crispy and crunchy, spicy and is addictive!

    As an Amazon Associate and member of other affiliate programs we earn a small commission from qualifying purchases through our affiliate link. For more information read our Non-Disclosure Agreement.

    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? 

    1. Texture - Crispy and crunchy on the outside with soft cooked and tender inside.
    2. Packed with flavor - It is made using a flavorful spice blend that makes them so tasty.
    3. Addictive - You can't stop with one.
    4. 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."

    More feedbacks at Pinterest

    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?

    1. Make marinade - Mix buttermilk, coriander, cayenne, paprika, garlic powder, onion powder and turmeric together.
    2. Marinade - Toss florets in a spicy buttermilk marinade for at least 15 minutes.
    3. Dredge - Coat florets in textured flour (mix some of the spicy buttermilk marinade into the flour, until it becomes textured).
    4. 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

    What kind of oil to use?

    Use any oil with a high smoking point like vegetable, corn, peanut or sunflower oil.

    Can I air fry?

    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.

    Is this healthy?

    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:

    • Jalapeno Poppers
    • Buffalo Chicken Wings
    • Buffalo Cauliflower Wings
    crispy and crunchy buttermilk fried cauliflower

    Deep Fried Cauliflower

    This Deep Fried Cauliflower is a vegetarian version of the classic buttermilk fried chicken. It is amazingly crispy and crunchy, spicy and is addictive!
    4 from 17 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: American
    Prep Time: 12 minutes
    Cook Time: 18 minutes
    Total Time: 30 minutes
    Servings: 6 servings
    Calories: 131kcal
    Author: Maria Doss

    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
    Prevent your screen from going dark

    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

    These are best eaten hot. 
    Due to the high moisture content in cauliflower, it softens when cold. 

    Nutrition

    Serving: 1 Serving | Calories: 131kcal | Carbohydrates: 24g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 750mg | Potassium: 382mg | Fiber: 3g | Sugar: 4g | Vitamin A: 287IU | Vitamin C: 47mg | Calcium: 76mg | Iron: 1mg

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting kitchenathoskins.com

    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

    « Carrot Oatmeal Cookies (Healthiest)
    Banana Nut Muffin Overnight Oats »

    Reader Interactions

    Comments

    1. Kelly @ Kelly Lynns Sweets and Treats

      May 26, 2017 at 4:20 am

      All my favorite flavors and cauliflower is my favorite vegetable!! Love this recipe Maria! Xoxo 🙂

      Reply
      • Maria Doss

        May 26, 2017 at 6:07 am

        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!

        Reply
        • Kristen Ciurca

          July 21, 2020 at 2:42 pm

          Hi! These look amazing. Where do I put the cornstarch? In the flour mixture? Thanks!

          Reply
          • Maria Doss

            July 21, 2020 at 5:09 pm

            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:)

            Reply
    2. Ashika @ Gardening Foodie

      May 26, 2017 at 5:37 am

      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😃

      Reply
      • Maria Doss

        May 26, 2017 at 6:03 am

        Totally!! I'm really looking forward to the weekend (three days, YAY!). You have a great weekend too:)

        Reply
    3. Patrick@looneyforfood.com

      May 26, 2017 at 4:07 pm

      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

      Reply
      • Maria Doss

        May 27, 2017 at 1:47 pm

        Aww... you made my day Patrick. Have a great Memorial weekend:)

        Reply
    4. Anna @servingdumplings

      May 27, 2017 at 8:31 pm

      this sounds heavenly!

      Reply
      • Maria Doss

        May 28, 2017 at 2:55 pm

        Thanks Anna:)

        Reply
    5. Jenny

      May 30, 2017 at 3:04 pm

      This is such a delicious treat Maria! Love cauliflower and I am always looking for new recipes. The coating on these look amazing!

      Reply
      • Maria Doss

        May 30, 2017 at 11:10 pm

        Thank you Jenny:)

        Reply
    6. heather (delicious not gorgeous)

      May 30, 2017 at 11:02 pm

      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 (:

      Reply
      • Maria Doss

        June 01, 2017 at 10:04 pm

        You nailed it Heather with the textures. Thank you:)

        Reply
    7. Allison

      June 07, 2017 at 6:42 pm

      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!

      Reply
      • Maria Doss

        June 07, 2017 at 9:24 pm

        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.

        Reply
    8. Rebecca

      May 02, 2018 at 1:12 am

      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 .

      Reply
    9. Mostlyfoodandtravel

      July 28, 2018 at 9:05 pm

      Yum these look too good. I never know what to do with left over butter milk

      Reply
      • Maria Doss

        July 31, 2018 at 12:40 am

        Thank you, you will love this 🙂

        Reply
    10. Marileta

      May 18, 2020 at 10:45 pm

      5 stars
      Great recipe! Nice and crispy but I added a table spoon of cornstarch.

      Reply
      • Maria Doss

        May 19, 2020 at 12:12 am

        That sounds like a wonderful idea 🙂

        Reply
    11. Betty

      March 14, 2021 at 5:48 pm

      Do you think this recipe would work in an air fryer?
      Thanks
      Betty

      Reply
      • Maria Doss

        March 15, 2021 at 12:32 am

        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

        Reply
    12. Maresa

      July 07, 2021 at 4:43 pm

      Hi Maria!

      I absolutely love this recipe! They come out delicious every time. What is the nutrition information?

      Thanks!
      Maresa

      Reply
      • Maria Doss

        July 14, 2021 at 5:24 am

        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

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
    About Maria ->

    Easter recipes

    • almond flour carrot muffins piled high.
      Almond Flour Carrot Muffins
    • carrot fries on a white plate.
      Air Fryer Carrots
    • 2 square marbled pancakes with berries on a white plate.
      Sheet Pan Pancakes
    • chocolate coconut nest treats on a blue board.
      Easter Nests

    New Recipes

    • 2 white bowls with quinoa porridge topped with blueberries.
      Quinoa Porridge
    • pasta, chicken and broccoli in a white round plate with black fork.
      Chicken Broccoli Alfredo
    • a spoonful of creamy white sauce above a grey bowl.
      Yogurt Sauce
    • a hand cutting a piece from a cake slice using a fork.
      Almond Flour Cake
    • white tray with assembled shrimp tacos.
      Buffalo Shrimp Tacos
    • a hand holding half a chocolate muffin above a muffin pan.
      Nutella Muffins

    Footer

    Copyright © 2022 CANDY GINGER LLC  Privacy policy

    • Instagram
    • Pinterest
    • Facebook
    146 shares