Hot Fried Cauliflower Recipe
bok choy, cremini mushrooms, roasted cabbage, red bell pepper, fried shallot
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Fried Shallots
Seasoning and Coating
Method
Preparation
- 1
Prepare the Vegetables
Wash and cut the cauliflower into bite-sized florets. Slice the bok choy into thin strips. Clean and slice the cremini mushrooms. Shred the cabbage into thin strips and dice the red bell pepper.
- 2
Fry the Shallots
Thinly slice the shallots. In a small saucepan, heat vegetable oil over medium heat. Add the shallots and fry until golden brown, about 5-7 minutes. Remove them with a slotted spoon and drain on paper towels. Set aside.
Cooking
- 3
Make the Batter
In a large bowl, mix together all-purpose flour, cornstarch, salt, black pepper, and paprika. Gradually add water while whisking until you achieve a smooth batter.
- 4
Coat the Vegetables
Dip the cauliflower florets, bok choy, cremini mushrooms, shredded cabbage, and diced red bell pepper into the batter, ensuring they are well-coated.
- 5
Fry the Vegetables
In a deep skillet or frying pan, heat vegetable oil over medium-high heat. Once hot, carefully add the battered vegetables in batches. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
Serving
- 6
Plate and Garnish
Arrange the hot fried cauliflower, bok choy, cremini mushrooms, roasted cabbage, and red bell pepper on a serving platter. Top with fried shallots for added crunch.
- 7
Serve
Serve immediately while hot. Enjoy with your favorite dipping sauce if desired.
