Fried Cauliflower Recipe

Prepare cauliflower

Cut 1.5 lbs cauliflower into uniform bite-size florets. Pat dry thoroughly with paper towels — excess moisture prevents proper batter adhesion.

Heat oil

Pour vegetable oil into a heavy pot or deep fryer to a depth of about 2–3 inches (leaving at least 2 inches from the rim). Heat to 350°F (175°C). If you don't have a thermometer, oil is ready when a small drop of batter sizzles and rises immediately.

Make tempura batter

In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 cup very cold sparkling water slowly and stir just until combined — a few lumps are okay. To keep batter cold, set the bowl over another bowl with ice or add 3–4 ice cubes to the batter bowl briefly (remove before using) so the batter remains chilled; cold batter yields a lighter, crisper crust.

Fry in batches

Working in small batches (4–6 florets depending on pot size), dip each cauliflower floret into the batter, letting excess drip off, then carefully lower into the hot oil. Fry until golden and crisp, about 3–4 minutes per batch, turning once. Do not overcrowd the pot or oil temperature will drop. Use a slotted spoon to transfer cooked cauliflower to a paper towel-lined tray to drain. Keep cooked pieces warm in a 200°F (95°C) oven on a wire rack if needed while frying remaining batches.

Season

Immediately after frying, sprinkle a little fine sea salt (about 1/4–1/2 tsp distributed across the finished cauliflower) over the hot pieces to season.

While cauliflower fries, prepare the quick giardiniera. In a small saucepan, combine 1/2 cup red wine vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp kosher salt and 1/4 tsp dried oregano. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat and let cool slightly for 2 minutes.

Place 1/2 cup small cauliflower florets, 1/2 cup carrot sticks, 1/4 cup pepperoncini slices, 1/4 cup sliced celery and 1 smashed garlic clove into a jar or heatproof bowl. Pour the warm pickling liquid over the vegetables so they are fully submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (up to overnight) to develop flavor. Reserve the pickling liquid in the fridge for up to 1 week.

Make the dressing while giardiniera chills. In a blender or food processor, combine 1 ripe avocado (peeled and pit removed), 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tbsp cilantro leaves (optional), 2 tbsp parsley leaves, 1 tbsp chopped chives, 1 garlic clove, 1 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp hot sauce if using.

Blend until smooth and creamy. If the dressing is too thick, add additional buttermilk 1 tsp at a time until you reach desired dipping consistency. Taste and adjust salt, lemon or hot sauce as needed. Transfer to a bowl and chill until ready to serve.

On a serving plate or shallow bowl, arrange a bed of tempura cauliflower. Spoon a few tablespoons of drained giardiniera over and around the fried cauliflower, including some of the pickled peppers and carrots for color and acidity.

Drizzle or dollop avocado ranch over the cauliflower (serve additional ranch on the side for dipping). Garnish with 1 tbsp fresh cilantro leaves and lemon wedges. Serve immediately while the cauliflower is crisp.

Leftovers: store fried cauliflower and giardiniera separately. Re-crisp cauliflower in a 400°F (200°C) oven for 6–8 minutes. Avocado ranch is best consumed within 1–2 days.