Fried Cauliflower Recipe

Prepare vegetables

Wash and trim all produce. Break cauliflower into bite-size florets (about 4 cups). Peel and julienne or grate the carrot to equal about 1 cup. Dice the red and yellow bell peppers into small strips (½ cup each). Thinly slice half a small red onion (about ½ cup). Slice the cucumber into half-moons or matchsticks (½ cup). Chop the parsley.

Place the prepared cauliflower, carrot, bell peppers, sliced red onion, cucumber and parsley in a large bowl. Add 2 tablespoons lemon juice, 1 teaspoon salt and ½ teaspoon black pepper. Toss gently to combine and set aside in refrigerator while you make the batter and sauces so flavors marry and vegetables stay crisp.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon baking powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika and 1 teaspoon salt. Gradually whisk in 1 cup cold sparkling water until a thick, smooth batter forms. Batter should coat cauliflower but not be overly heavy; adjust with a tablespoon more water if too thick.

Heat oil

Pour 3 cups vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise to the surface steadily.

Fry cauliflower

Working in batches to avoid overcrowding, pat cauliflower florets dry. Dip each floret into the batter, letting excess drip off, then carefully add to hot oil. Fry in batches for 3–4 minutes, turning as needed, until golden and crisp. Use a slotted spoon to transfer fried cauliflower to a wire rack or paper towel-lined tray. Lightly season with a pinch of salt immediately. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Prepare onions

Separate the thinly sliced yellow onion into strands and dry them between paper towels to remove excess moisture.

Coat and fry

Toss the sliced onions with ½ cup flour and ¼ teaspoon salt until evenly coated. Heat 1 cup oil (in a small skillet) over medium-high heat to 325–350°F (160–175°C). Fry onions in small handfuls, stirring gently, for 2–4 minutes until golden brown and crisp. Remove with a slotted spoon to paper towels and let cool — they will crisp further. Use immediately or store airtight for up to 2 days.

Blend pesto

In a blender or food processor combine 1 cup fresh basil leaves, ¼ cup fresh parsley (optional), 2 tablespoons toasted pine nuts or walnuts, 1 garlic clove, 1 tablespoon lemon juice and 3 tablespoons olive oil. Pulse until a smooth, bright green pesto forms, scraping down sides as needed.

Finish mayo

Transfer pesto to a small bowl and stir in ½ cup vegan mayonnaise. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Taste and adjust lemon, salt or oil to reach desired brightness and creaminess. Chill until ready to assemble.

Arrange a bed of the tossed salad vegetables on a serving platter or individual plates.

Pile the hot fried cauliflower on top of the salad.

Drizzle or dollop the vegan pesto mayo over the cauliflower and vegetables (about 1–2 tablespoons per serving), or serve it on the side for dipping.

Sprinkle generous handfuls of crispy fried onions over the top for crunch. Finish with an extra squeeze of lemon if desired and a light pinch of salt and pepper.

Serve immediately so the fried cauliflower remains crisp. Leftovers: store components separately (fried cauliflower best reheated briefly in a hot oven or air fryer; pesto mayo refrigerated).