Fried Cauliflower, Zhoug Aioli & Mint Recipe
Make Fried Cauliflower, Zhoug Aioli & Mint Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cauliflower & Coating
Zhoug Aioli
Finishing & Garnish
Method
Cauliflower & Coating
- 1
Prep cauliflower
Wash and thoroughly dry the cauliflower. Cut into medium bite-sized florets (about 1–1.5 inches). Pat dry with paper towels to remove surface moisture — key for a crisp fry.
- 2
Make batter
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until smooth and thick enough to coat a spoon (adjust with up to 2 tbs more water if needed). The batter should be slightly thick but still fluid.
- 3
Heat oil
Pour oil into a deep sauté pan or heavy-bottomed pot to a depth of about 1.5–2 inches (about 1 cup for a medium pan). Heat over medium-high until the oil reaches 350°F (175°C) or until a drop of batter sizzles and rises immediately.
- 4
Fry cauliflower
Working in batches (do not overcrowd), toss florets in the batter to coat evenly, letting excess drip off. Carefully lower battered florets into the hot oil. Fry for 3–4 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to remove and transfer to a wire rack set over a baking sheet (or paper towels) to drain. Lightly season with a pinch of fine sea salt while still hot.
- 5
Keep warm
If necessary, keep finished batches in a 200°F (95°C) oven on the wire rack to stay warm and crisp while you finish frying remaining florets.
Zhoug Aioli
- 6
- 7
Blend zhoug
In a small food processor or blender, combine cilantro, parsley, mint, green chili, garlic, lemon juice, olive oil, ground cumin, salt, and black pepper. Pulse until a coarse, bright-green paste forms. Scrape down sides as needed. If the mixture is too thick, add 1 teaspoon of water or oil to loosen.
- 8
Finish aioli
Transfer the herb paste to a bowl and stir in the mayonnaise and Greek yogurt until smooth and evenly green. Taste and adjust seasoning with additional salt, lemon juice, or a splash of olive oil as desired. Chill for 10–15 minutes to let flavors meld (optional).
Finishing & Plating
- 9
Plate
Arrange the fried cauliflower on a serving platter or individual plates. Spoon or dollop the zhoug aioli alongside or lightly drizzle over some florets.
- 10
Garnish
Scatter torn fresh mint leaves over the cauliflower, squeeze lemon wedges over the top to taste, and finish with a light sprinkle of flaky salt and an optional dusting of sumac or smoked paprika for color and tang.
- 11
Serve
Serve immediately while the cauliflower is hot and crispy with extra zhoug aioli on the side for dipping.