Name: REGARDS Fried Cauliflower Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 1 head cauliflower florets (medium-sized); 1 cup all-purpose flour; 0.25 cup cornstarch; 0.5 tsp baking powder; 1 tsp salt; 0.5 tsp black pepper; 1 cup cold sparkling water; 1 each eggs (large); 1 l vegetable oil (for frying); 1 each lemon wedges; 1 each medium eggplant (cut into 1/2-inch dice); 3 tbs extra-virgin olive oil; 1 each small yellow onion (finely chopped); 1 each celery stalk (finely chopped); 2 each garlic cloves (minced); 0.25 cup golden raisins; 2 tbs pine nuts (toasted); 1 tbs tomato paste; 2 tbs red wine vinegar; 1 tbs capers (rinsed); 0.5 tsp sugar; 2 tbs fresh basil (chiffonade); 2 tbs fresh parsley (chopped); 0.75 tsp salt; 0.25 tsp black pepper

Method

Fried Cauliflower

1
Prepare cauliflower
Cut cauliflower into medium florets (roughly 1 to 1½ inches). Rinse and drain well; pat dry with kitchen towel to remove surface moisture—this helps oil temperature and batter adhesion.
2
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to float florets). Heat oil to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter: it should sizzle and rise steadily.
3
Make batter
In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl lightly beat the egg, then add cold sparkling water and whisk to combine. Gradually fold the wet mixture into the dry ingredients until a smooth, slightly thick batter forms—batter should coat but not be pasty. If too thick, thin with a tablespoon of cold water.
4
Batter and fry
Working in batches (do not crowd the pot), dip each cauliflower floret into the batter, letting excess drip back into the bowl. Carefully lower into hot oil and fry until golden and crisp, about 3–5 minutes per batch depending on floret size. Maintain oil at 325–350°F (160–175°C). Remove fried florets with a slotted spoon and transfer to a wire rack set over a baking sheet or paper towels. Season immediately with a small pinch of salt.
5
Finish
Keep fried cauliflower warm in a low oven (200°F / 95°C) if making ahead. Serve with lemon wedges alongside the eggplant–golden raisin caponata.

Eggplant–Golden Raisin Caponata

6
Prepare eggplant
Salt the diced eggplant lightly and place in a colander for 20 minutes to draw out bitterness and moisture. After 20 minutes, rinse lightly and pat dry with paper towels.
7
Sauté vegetables
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced eggplant and sauté until golden and softened, about 6–8 minutes. Transfer eggplant to a bowl. Add remaining 1 tablespoon olive oil to the pan, then add chopped onion and celery; cook until softened, about 4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
8
Build caponata flavors
Return eggplant to the pan. Stir in tomato paste, cooking 1 minute to deepen flavor. Add golden raisins, red wine vinegar, capers, sugar, and 2–3 tablespoons water. Stir to combine, reduce heat to medium-low, and simmer gently for 6–8 minutes so flavors meld and liquid slightly reduces.
9
Finish and season
Stir in toasted pine nuts, chopped parsley, and basil. Taste and adjust seasoning with salt and black pepper. If caponata tastes too tart, add a tiny pinch more sugar. Remove from heat and let cool slightly—the caponata should be warm or at room temperature when served with the fried cauliflower.

Fried Cauliflower Recipe

Ingredients