Fried Cauliflower Recipe

Prep the cauliflower

Trim the cauliflower into medium bite-sized florets (about 1 to 1½ inches). Rinse and pat dry thoroughly — excess surface moisture will make the batter slide off and the oil spit.

Make the batter

In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, fine sea salt, and black pepper. In a separate small bowl, beat the egg and mix with cold water. Pour the wet into the dry and whisk until a smooth, slightly thick batter forms. Batter should coat the back of a spoon but still be pourable; if too thick add up to 1 tablespoon more cold water.

Heat the oil

Pour about 2 cups of neutral oil into a heavy-bottomed pot or deep skillet, leaving at least 2 inches of headspace. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.

Fry cauliflower in batches

Working in 2–3 batches to avoid crowding, toss florets in the batter to coat thoroughly, letting excess drip off. Carefully lower florets into the hot oil and fry until golden and crisp, about 3–4 minutes per batch. Use a slotted spoon to transfer fried florets to a wire rack set over a baking sheet or paper towels to drain. While still hot, lightly season with flaky sea salt.

Keep warm

If frying multiple batches, keep finished florets warm in a 200°F (95°C) oven on the rack while you finish the rest.

While the cauliflower fries, whisk together lime juice, chili paste, honey, soy sauce, neutral oil and salt in a small bowl until smooth and slightly emulsified. Taste and adjust heat or sweetness as needed. Set aside for tossing.

In a bowl, combine Greek yogurt, mayonnaise, buttermilk, chopped dill, chives, minced garlic, onion powder, salt and pepper. Stir until smooth and creamy. Chill in refrigerator for at least 10 minutes to let flavors meld (can be made up to 24 hours ahead).

Roughly chop cilantro and parsley and have lime wedges ready to serve.

Place the hot fried cauliflower in a large bowl. Drizzle the chili-lime sauce over the cauliflower and gently toss to coat evenly (use as much or as little as you like). Alternatively, serve the sauce on the side for dipping.

Plate the cauliflower, spoon or drizzle Hidden Village Ranch alongside or in a small ramekin, sprinkle chopped cilantro and parsley over the top, and finish with a light dusting of chili-lime seasoning and an extra squeeze of lime from the wedges. Serve immediately while crisp.