Crispy Cauliflower Recipe

Prepare florets

Wash and dry cauliflower, then cut into even bite-size florets (about 1–1½ inches). Pat dry with paper towels to remove surface moisture — this helps the batter stick and promotes crisping.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, garlic powder, smoked paprika, kosher salt, and black pepper. In a separate small bowl whisk the egg and cold water together until combined. Pour the wet mixture into the dry ingredients and stir until you have a smooth, slightly thick batter. If batter is too thick to coat, add up to 1 tablespoon more cold water; batter should cling to cauliflower but not be runny.

Heat oil

Pour neutral oil into a heavy skillet or pot to a depth of about 1½ inches (use enough oil to allow florets to float). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of batter sizzles and rises immediately when added.

Coat and fry

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

Alternative oven-baked method

For a baked version: preheat oven to 450°F (230°C). Toss battered florets lightly on a parchment-lined baking sheet sprayed with oil. Bake 20–25 minutes, turning once halfway, until edges are browned and crisp. Finish with a 2–3 minute broil if needed, watching carefully to avoid burning.

While the cauliflower fries (or roasts), whisk together mayonnaise, sour cream, buttermilk, sriracha, finely chopped chives, dried dill, garlic powder, onion powder, and lemon juice in a small bowl until smooth. Taste and season with salt and black pepper to taste. If you prefer more heat, add additional sriracha (start with 1/2 tsp increments). Refrigerate until ready to serve; the flavors will meld if made 15–30 minutes ahead.

Arrange crispy cauliflower on a serving platter. Drizzle or serve the sriracha ranch on the side. Sprinkle the thinly sliced fresh chives over the cauliflower and, if desired, drizzle a little extra sriracha for color and heat. Serve immediately so the cauliflower stays crisp.