Cauliflower pieces are coated in buttermilk, seasoning and flour and fried until crispy and golden. It’s just like classic buttermilk fried chicken but with cauliflower instead.
I am super excited to share this recipe with you today. It may not be one of the healthiest ways to eat cauliflower, but it is so delicious. The crunchy craggy crust, the tender buttermilk marinated pieces of cauliflower, the seasonings– it’s all just so tasty.
I’ve seen and eaten quite a few fried cauliflower dishes. But to be honest, I haven’t enjoyed most of them. They don’t usually look appetizing, and come out greasy and not crispy enough. I was determined to create a version that is like fried chicken and I’m pretty pleased with the results.
I treated my cauliflower like it was chicken. I soaked it in buttermilk before dredging it in flour and spices. To my delight, these came out golden, crunchy with all those craggy textured edges that I love seeing on fried chicken.
These tasted great on their own but you can also serve them with a dipping sauce. I whipped up some spicy aioli to go with mine.
Buttermilk Fried Cauliflower
- 1 small head cauliflower cut into bite-sized florets
- 1 1/2 cups buttermilk
- 1 1/2 cups all purpose flour
- 1 tsp dried thyme
- 1 tsp dried oregano
- vegetable or canola oil for frying
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp celery salt
- 1/2 tsp white pepper
- In a small bowl, add all seasoning ingredients. Whisk together until evenly mixed.
- Add buttermilk to a medium bowl. Mix in 1 1/2 tsp of seasoning mix. Add cauliflower into buttermilk. Try to soak as many of the cauliflower pieces in the buttermilk as possible. It's okay if they aren't all submerged into the buttermilk. Let the cauliflower soak for 10 minutes. Halfway through, move the top cauliflower to the bottom of the buttermilk mixture.
- Add remaining seasoning, thyme, oregano and flour to a large bowl. Whisk until evenly mixed.
- Add oil to pot or pan being used for frying. Add about 1 inch of oil and bring to medium heat.
- Submerge cauliflower in buttermilk and then lightly roll in flour. Shake off excess flour, then dip in buttermilk again and then in flour again. Repeat with remaining cauliflower pieces.
- When oil is hot enough, gently add a few pieces of battered cauliflower into the hot oil. Cook a few minutes until outer crust of cauliflower is golden. Repeat with remaining cauliflower. Serve warm.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.