Crispy Cauliflower Salad Recipe
Crispy cauliflower wings, a base of mixed greens, your choice of three sides, green onions, sesame seeds, and a lemon wedge. Served with a dressing of your choice. (GF, V)
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Ingredients
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Crispy Cauliflower Wings
Salad Base & Sides (choose three — this list provides portions for all; pick 3)
Garnishes & Add-ons
Dressing (serve on side; choose one)
Method
Crispy Cauliflower Wings
Prepare cauliflower
Wash and trim the cauliflower into medium florets (about 2–3 cm each). Pat dry with a towel so batter will adhere.
Make batter
In a large bowl, whisk together flour (or gluten-free blend), cornstarch, baking powder, garlic powder, smoked paprika, salt, and black pepper. Slowly whisk in cold sparkling water until a slightly thick, smooth batter forms (it should coat the back of a spoon). If the batter is too thick, add up to 2 Tbsp more sparkling water.
Coat florets
Working in batches, toss cauliflower florets in the batter until evenly coated. Let excess drip back into the bowl.
Fry or air-fry
For deep frying: Heat neutral oil in a deep pot or fryer to 180°C (350°F). Fry cauliflower in small batches for 4–6 minutes until golden brown and crisp. Transfer to a paper-towel-lined tray and season lightly with salt. For air-fryer: Preheat to 200°C (400°F). Place battered florets in a single layer (do not overcrowd), lightly spray or brush with oil, and air-fry 12–15 minutes, turning halfway, until crisp and browned. For oven-bake: arrange on a parchment-lined tray, brush with oil and bake at 220°C (425°F) for 20–25 minutes, turning once.
Optional toss in sauce
If you want sauced 'wings', toss hot crispy cauliflower with your choice of warm glaze or hot sauce just before plating. For a light option, serve sauce on the side.
Salad Base & Sides Assembly
On each serving plate or bowl, divide the mixed salad greens evenly to form the base (about 1.5 cups per serving).
Select three side components from the provided list. If following the listed portions, distribute: shredded red cabbage (about 2 Tbsp per plate), grated carrot (2 Tbsp), sliced cucumber (2–3 Tbsp), edamame (2–3 Tbsp), pickled red onion (1–2 Tbsp), roasted chickpeas (2–3 Tbsp), and avocado slices (half an avocado per two plates). Arrange chosen sides neatly around or on top of the greens.
Lightly season the assembled greens and fresh sides with a small pinch of salt and a squeeze of lemon if desired (do not over-dress — dressing is served on the side).
Garnishes & Final Assembly
Place 6–8 crispy cauliflower wings on top of the salad base for each serving (adjust number based on floret size and appetite).
Scatter thinly sliced green onions across the salad and sprinkle toasted sesame seeds evenly.
Add a lemon wedge to the side of each plate for optional brightening.
Serve immediately while cauliflower is still warm and crisp.
Make-Ahead & Notes
The batter-coated cauliflower can be prepared up to 1 hour ahead and refrigerated (unfried). For best crispness, fry or air-fry just before serving. Greens and fresh sides should be prepped no more than a few hours ahead and kept chilled. Toast sesame seeds briefly in a dry pan over medium heat for 1–2 minutes until fragrant.