Crispy Cauliflower Salad Recipe

Prep cauliflower

Cut a 1.2 lb head of cauliflower into bite-sized florets, keeping sizes fairly consistent (about 1 to 1.5 inches). Pat dry with paper towels to remove surface moisture.

Make batter

In a medium bowl whisk together 3 tbs flour (use GF blend if needed), 2 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Slowly whisk in 3/4 cup cold sparkling water until a thick, slightly runny batter forms that will coat florets (adjust with a little more water or flour to achieve consistency).

Heat oil

Pour about 1 cup neutral oil into a wide skillet to a depth of ~1/2 inch (or use a deep pot) and heat over medium-high until hot — 350°F (175°C) is ideal. If you don't have a thermometer, a small drop of batter should sizzle and rise immediately.

Fry cauliflower

Working in batches to avoid crowding, dip florets in the batter to fully coat, let excess drip off, and carefully lower into hot oil. Fry 3–5 minutes per batch, turning once, until golden and crisp. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Maintain oil temperature between batches.

Optional toss

If you desire a sauced wing (e.g., hot-style), place fried cauliflower in a large bowl and toss with about 3 tbs of your chosen sauce or glaze until evenly coated. For a dry-style serving, leave plain and season with an extra pinch of salt.

Prepare greens

Place 4 cups mixed salad greens into a large bowl or serving plate, gently fluffing to create an even bed.

Slice green onions

Thinly slice 3 green onions: separate the white parts and the green tops. Reserve whites for a finishing crunch and greens for garnish.

Toast sesame seeds

In a small dry skillet over medium heat, toast 1 tbs sesame seeds 1–2 minutes until fragrant and lightly golden, shaking the pan to avoid burning. Remove from heat and set aside.

Arrange salad

Place the crispy cauliflower wings over the bed of greens. Add your three chosen side items (see next section) around or on top of the greens for color and texture. Scatter reserved sliced green onion pieces over the salad and sprinkle with toasted sesame seeds. Add lemon wedges on the side.

Shredded carrots

If using shredded carrots (1/2 cup), shred or julienne carrots and place in a small mound on the salad.

Cucumber ribbons

For cucumber ribbons (1/2 cup), use a peeler to create thin ribbons from half a cucumber and arrange them on the salad.

Pickled red onions

If using quick pickled red onions (1/4 cup), drain excess liquid and add a small portion to the salad for brightness.

Edamame

If adding edamame (1/2 cup), use cooked, shelled edamame (thawed if frozen) and scatter over the greens.

Roasted chickpeas

For roasted chickpeas (1/2 cup), use pre-roasted or oven-roast canned chickpeas until crisp and place on the salad for crunch.

Avocado

If using 1/2 avocado, slice just before serving and fan over the salad to avoid browning. Lightly season slices with a pinch of salt and a squeeze of lemon if desired.

Dress and serve

Choose about 3 tbs of your preferred dressing (sesame-ginger, lemon-tahini, or vegan ranch). Drizzle dressing over the assembled salad just before serving, or serve on the side so diners can add to taste. Serve immediately while cauliflower is still warm and crisp, with lemon wedges for extra acidity.

Allergy & dietary notes

This recipe is vegetarian and easily gluten-free if a GF flour blend is used. Ensure any store-bought dressings or sauces are marked gluten-free if needed.