Fried Cauliflower Recipe

Prepare cauliflower

Cut a 1 lb head of cauliflower into bite-size florets (about 1–1½ inches). Rinse and thoroughly dry on paper towels; excess moisture prevents the batter from sticking.

Make batter

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1 tsp salt and ½ tsp black pepper. Add 1 large egg and 3 tbs cold sparkling water and whisk until a smooth, slightly thick batter forms. Batter should coat but not be overly heavy; adjust with a tablespoon more water or flour if needed.

Heat oil

Pour about 2 cups neutral oil (vegetable, canola, or sunflower) into a deep skillet or pot to a depth of about 1½ inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in about 30 seconds.

Fry cauliflower

Working in batches to avoid overcrowding, dip each cauliflower floret into the batter to coat, allowing excess to drip off, then carefully lower into hot oil. Fry 3–4 minutes per batch, turning once, until golden brown and crisp. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Keep fried cauliflower warm in a low oven (200°F/95°C) if desired while finishing remaining batches.

Season

Immediately sprinkle fried florets lightly with flaky salt (about ½ tsp total) and a squeeze of lemon from the wedges.

Toast pistachios and bread

If pistachios are not toasted, spread ½ cup shelled pistachios and the torn slice of bread on a baking sheet and toast in a 350°F (175°C) oven 6–8 minutes until fragrant and lightly browned. Let cool slightly.

Blend romesco

In a food processor combine 1 cup roasted red bell pepper, the toasted pistachios, toasted bread, 1 tsp smoked paprika, ½ tsp crushed red pepper, 1 tbs sherry vinegar, 1 garlic clove, ½ tsp salt and ¼ tsp black pepper. Pulse to combine, then stream in 3 tbs extra-virgin olive oil while processing until a slightly textured, spreadable sauce forms. Taste and adjust seasoning or vinegar for brightness; add a splash of water (1–2 tbs) if too thick.

Finish sauce

Transfer romesco to a bowl and let rest 5–10 minutes for flavors to meld. The sauce can be made up to 24 hours ahead and refrigerated; bring to room temperature before serving or thin with a little olive oil or water.

On a serving platter or individual plates, spread a few spoonfuls of pistachio chili romesco to create a base. Pile fried cauliflower on top or alongside.

Drizzle a little extra-virgin olive oil over the cauliflower, sprinkle the 2 tbs chopped pistachio garnish and chopped herbs, and finish with a few lemon wedges on the side for extra brightness.

Serve immediately so the cauliflower stays crisp. Leftovers: keep sauce and fried cauliflower separate; reheat cauliflower in a 375°F (190°C) oven 6–8 minutes to crisp.