Not Your Mom’s Cauliflower Recipe
Tender cauliflower pieces, lightly dusted, fried and drizzled with your choice of wing sauce. Topped with green onion and served with ranch dressing on the side. Serves 2.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with NOT YOUR MOM’S CAULIFLOWER
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cauliflower and Coating
Method
Preparation and Cooking
Prepare the Cauliflower
Wash and cut the cauliflower into bite-sized florets. Pat them dry with a paper towel.
Make the Batter
In a mixing bowl, combine flour, cornstarch, garlic powder, paprika, salt, and black pepper. Gradually whisk in water until the batter is smooth and well-combined.
Heat the Oil
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Cauliflower
Dip each cauliflower floret into the batter, ensuring it's fully coated. Allow excess batter to drip off.
Fry the Cauliflower
Carefully place the battered cauliflower into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 4-5 minutes. Remove and place on paper towels to drain excess oil.
Serve
Drizzle the fried cauliflower with your choice of wing sauce (e.g., buffalo, BBQ, etc.), then top with sliced green onions. Serve with ranch dressing on the side.