Cauliflower Recipe

Prep the cauliflower

Trim the cauliflower into bite-size florets, rinse and pat dry thoroughly. Excess surface moisture prevents proper coating adhesion.

Make the batter

In a large bowl whisk together flour, cornstarch, baking powder, salt, black pepper, and garlic powder. In a separate small bowl whisk the milk and egg until combined. Pour the wet into the dry and stir until a thick, smooth batter forms. If too thick to coat, add up to 1-2 tablespoons more milk.

Coat the florets

Working in batches, toss florets in the batter to fully coat. Shake off excess and set on a wire rack while heating oil or preheating oven.

Cook the cauliflower

Options: (A) To deep/shallow fry: heat 1-2 tablespoons neutral oil in a large skillet over medium-high heat (total 3 tbsp in pan), add coated florets without crowding and shallow-fry 3–4 minutes per side until golden and crisp. Transfer to a paper towel-lined tray. (B) To oven-bake: preheat oven to 425°F (220°C). Place battered florets on a parchment-lined baking sheet sprayed with cooking spray, lightly spray tops, and bake 22–26 minutes, flipping halfway, until crisp and golden. For extra crispness, broil 1–2 minutes at the end, watching closely.

Drain & rest

Let cooked florets rest 2–3 minutes on a rack so excess oil drains and coating firms. Keep warm while preparing sauce.

Buffalo

Warm 1/2 cup buffalo sauce in a small saucepan over low heat until simmering. Toss hot cauliflower in the sauce to coat evenly.

BBQ

Warm 1/2 cup BBQ sauce gently and toss with cooked cauliflower until well coated.

Zesty garlic

Melt 2 tablespoons butter in a small pan, add 2 cloves minced garlic and cook 30 seconds until fragrant, add juice of 1/2 lemon and 1/4 cup additional melted butter or olive oil to reach 1/2 cup total, warm and toss with cauliflower.

Bee sting

Combine 1/4 cup sweet chili sauce, 2 tablespoons honey, and 1–2 teaspoons sriracha (to taste). Warm briefly and toss with cauliflower to glaze.

Sweet chili BBQ

Mix 1/4 cup sweet chili sauce with 1/4 cup BBQ sauce, warm gently and toss with cauliflower until glazed.

Arrange sauced cauliflower on a serving platter, sprinkle with chopped parsley and serve with lemon wedges on the side.

Serve immediately with ranch or blue cheese dressing on the side for dipping. Offer both dressings so guests can choose.