Cauliflower Bites Recipe
Deep-fried breaded cauliflower is available plain or tossed in any of our wing sauces.
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Ingredients
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Batter & Coating
Cauliflower
Frying & Finishing
Method
Batter & Coating
Prepare dry mix
In a large bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper until evenly combined.
Make batter
Slowly whisk in 1 cup cold water and 2 large eggs into the dry mix until a smooth, slightly thick but pourable batter forms. If batter seems too thick, add up to 2 tablespoons more cold water. Chill briefly in refrigerator while preparing cauliflower (10 minutes) — cold batter helps it adhere.
Prepare coating station
Place 1/4 cup flour (for dusting) in a shallow bowl. Beat the 2 eggs (if you prefer a double-dip method) in a second shallow bowl or use as part of the batter mix. Place 2 cups panko breadcrumbs in a third shallow bowl.
Cauliflower
Prepare florets
Trim a 1-head cauliflower into bite-sized florets, aiming for uniform pieces about 1 to 1.5 inches across so they cook evenly. Rinse and drain well.
Blanch (optional, for tender interior)
Bring a pot of water to a boil and add 1 tsp salt. Add florets and blanch for 2 minutes, then drain and immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat very dry with paper towels. Drying is important so batter adheres and oil doesn't splatter.
Dust with flour
Lightly toss each dry cauliflower floret in 1/4 cup flour so they have a thin, even coating. Shake off excess. This helps the batter stick.
Frying & Finishing
Heat oil
Pour about 1.5 cups neutral oil into a heavy-bottomed pot or deep pan (oil depth about 1.5–2 inches). Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in about 30–45 seconds.
Working in small batches of 6–8 florets (don't overcrowd), dip each floured floret into the batter, letting excess drip off, then press into panko breadcrumbs to coat thoroughly. Gently lower into hot oil and fry until golden brown and crisp, about 3–4 minutes per batch depending on floret size. Turn once for even color. Use a slotted spoon to transfer to a wire rack set over a sheet pan (or paper towels) to drain. Maintain oil temperature between 335–360°F; adjust heat as needed.
Double-fry option (extra-crispy)
If you want extra crispiness, fry florets for 2–3 minutes until just pale-golden, remove and let rest for 2–3 minutes, then return to oil at 375°F (190°C) for 45–60 seconds to finish crisping.
Season and sauce
While still hot, sprinkle with 1/2 tsp finishing salt if desired. For sauced cauliflower bites: place hot fried florets in a large bowl, pour 3/4 cup wing sauce over them, and toss quickly to coat evenly. Serve immediately so crust remains crisp where possible.