Fried cauliflower, crispy on the outside and tender inside. A flavorful appetizer or side dish ready in about 20 minutes.
Roasting is a common way to prepare cauliflower and it tastes great, but frying gives it a different texture and flavor: a crunchy, golden coating with soft cauliflower inside. This fried cauliflower is simple, quick, and versatile — serve it as a snack, side, or appetizer.
How to make fried cauliflower
- Mix the unsweetened plant milk and vinegar in a jar or bowl until combined. Let it rest at room temperature for at least 5 minutes so it thickens slightly.
- Trim and cut the cauliflower into bite-sized florets.
- In a large bowl, combine the dry ingredients: flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper.
- Add the plant milk and vinegar mixture to the dry ingredients and stir until smooth to form a batter.
- Heat oil in a large skillet to about 350°F (180°C).
- Dip each floret into the batter to coat evenly, shake off excess, and fry for 3–5 minutes until golden and crispy.
- Drain the fried florets on a wire rack or paper towels and let them rest a few minutes before serving.
- Serve immediately for best texture.
Ingredients and tips
- Unsweetened plant milk: any unsweetened variety works. Soy milk is a good option for a neutral flavor and creaminess.
- Apple cider vinegar: white vinegar or lemon juice can be used instead.
- One large head of cauliflower, broken into florets.
- All-purpose flour: you can swap in other flours if needed.
- Cornstarch helps create extra crispness.
- Baking powder for lightness in the batter.
- Garlic powder and onion powder for savory flavor.
- Salt and freshly ground black pepper to taste.
- Oil for frying: neutral oils like canola, vegetable, or sunflower work well.
- Serve with vegan proteins like baked tofu, seitan, or tempeh, or pair with your favorite dipping sauce.
How to fry cauliflower
Frying cauliflower is straightforward: prepare a batter, heat enough oil in a skillet for shallow or deep frying, and cook the coated florets until golden and crisp. Keep the oil at a steady temperature for even cooking and avoid overcrowding the pan so the pieces stay crisp.
More cauliflower recipe ideas
- Cauliflower steak
- Buffalo cauliflower wings
- Whole roasted cauliflower
- Cauliflower rice
Did you make this fried cauliflower?
Leave a comment or rating and share how it turned out. I’d love to know what dipping sauces or sides you served it with.
Fried Cauliflower
Fried cauliflower, crispy on the outside and soft on the inside. A flavorful appetizer or side ready in about 20 minutes.
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6
Ingredients
- 2 cups unsweetened plant milk (soy milk recommended)
- 1 tablespoon apple cider vinegar
- 1 large head of cauliflower, cut into florets
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Oil for frying
Instructions
- Mix the plant milk and vinegar in a jar or bowl. Let rest 5 minutes until slightly thickened.
- Wash and cut the cauliflower into bite-sized florets.
- Combine flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper in a large bowl.
- Pour the milk mixture into the dry ingredients and stir to form a smooth batter. Set aside.
- Heat oil in a large skillet to about 350°F (180°C).
- Dip each floret into the batter, shake off excess, and fry 3–5 minutes until golden and crispy.
- Drain on a wire rack or paper towels and cool a few minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Any unsweetened plant milk works; soy milk provides a neutral base.
- Swap flours, spices, herbs, or oil according to preference.
- Apple cider vinegar can be replaced with white vinegar or lemon juice.
- For a lighter version, use an air fryer: cook 10–15 minutes (no oil) until cooked to your liking; times vary.
Nutrition
Serving: 1 | Calories: 211 kcal | Carbohydrates: 32.1 g | Protein: 7.7 g | Fat: 6.5 g | Saturated Fat: 0.6 g | Sodium: 473 mg | Fiber: 4.7 g | Sugar: 6.9 g
Did you try this recipe? Leave a comment and let me know how it turned out!
Course: Appetizer, Side Dish
Cuisine: American
Author: Iosune Robles