Crispy Cauliflower Recipe

Prepare cauliflower

Preheat oven to 425°F (220°C) if baking, or prepare a deep skillet for frying. Wash and thoroughly dry 1.5 lbs cauliflower. Cut into bite-sized florets, trying to keep similar sizes for even cooking.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 0.5 tsp baking powder, 1 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp smoked paprika, 1 tsp salt and 0.5 tsp black pepper. Gradually whisk in 6 tbs cold water until you have a smooth, slightly thick batter that coats the back of a spoon. Batter should be thin enough to coat but not runny.

Set up breading station

Place 1.5 cups panko breadcrumbs in a shallow bowl and stir in 0.25 cup grated Parmesan if using. Keep batter bowl next to panko.

Coat cauliflower

Working in batches, dip each cauliflower floret into the batter, letting excess drip off, then press into the panko to coat thoroughly. Transfer coated florets to a wire rack or baking sheet. Repeat until all florets are coated.

Frying method (crispiest)

Heat 0.5 cup vegetable oil in a heavy skillet or sauté pan over medium-high heat until shimmering and a breadcrumb sizzles on contact (about 350°F / 175°C). Fry the florets in batches—do not crowd the pan—for 3–4 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Season immediately with a light pinch of salt if desired.

Baking method (lighter)

Line a baking sheet with parchment and place coated florets in a single layer. Lightly spray or brush each floret with oil. Bake at 425°F (220°C) for 20–25 minutes, flipping once at 12–15 minutes, until golden and crisp on the edges. For extra crispiness, broil 1–2 minutes at the end while watching closely to prevent burning.

Finish & serve

Transfer cooked cauliflower to a serving platter. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges. Offer the optional dipping sauce on the side.

Whisk together 0.25 cup mayonnaise, 1 tbs Sriracha, 1 tsp honey, 1 tbs lime juice and 0.25 tsp salt until smooth. Adjust heat and sweetness to taste. Chill briefly before serving.