Crispy Fried Cauliflower with Sweet Chilli Dipping Sauce
I can’t be the only one who thinks that cauliflower recipes have taken over the internet?
One thing I do know is that I’ve always loved cauliflower so to now find that others are appreciating this wonderful vegetable is a wonder to me!
Grated for a cauliflower rice with peas and coconut oil or spicy in a curry with tomatoes and chick peas.
However I eat cauliflower, I’m always amazed at how little waste there is to these beautiful green and white vegetable jewels.
Those stalks and leaves are as beautiful to eat as the white innards, so grating them along with the white florets for the rice gives it even more flavour and colour, and even in a curry they work too.
Slicing the stalks thinly for a coleslaw is another super way of eating it, so don’t waste any of this vegetable at all.
This is a great recipe to use it too, eaten hot or cold its delicious.
If there is any left over from its first eating, breaking it up and adding it to an salad and dribbling the dip over the top is an another amazing way of eating it1
Go on, give it a go and enjoy your sweet life!
Golden brown and crispy on both sides
What You Need
1 Large Cauliflower
125g Plain Flour
1 Tsp Garlic Powder
1 Tbsp Paprika
Salt
Pepper
1 Tbsp Onion Powder
3 Large Eggs
Oil for frying
50g Butter for frying
Steamed, fork soft and draining
Dipping Sauce
170g Runny Honey
1 Tbsp Hot Chilli Sauce – See Tip Box
A DIY steamer , just add a lid
How It’s Done
Cut the cauliflower into approx. 2.5cm slices – See Tip Box
Steam the cauliflower until they are just soft – See Tip Box
Once just fork soft, remove and place the pieces on to some kitchen paper to drain and cool completely.
In a bowl, place the rest of the dry ingredients and give them a mix together.
Place the eggs into a separate bowl and give them a whisk with a fork to loosen them up.
Place one of the cold pieces of cauliflower into the flour and completely coat all the nooks and crannies.
Then place it into the egg and cover the same way.
Once again, place the egg covered cauliflower into the seasoned flour and get every bit of it covered.
Repeat this process with all of the bits of cauliflower
Add the oil and butter to a heavy bottomed frying pan and let it heat until it begins to sizzle and bubble.
Gently place the cauliflower into the hot oil and let the cook until a deep golden brown – around 2-3 minutes.
Once golden, turn each piece over and cook until a dee golden brown in there too.
Once cooked, remove from the heat and lay in kitchen paper to drain.
Serve with the honey chilli dip.
Egg wash and and flour with the spices
Dip
Combine the honey and hot chilli sauce together, give them a good mix together and serve with the cauliflower.
Tip Box
Chilli Sauce – If you like the sauce hotter or not as hot, adjust the amount of chilli sauce to suit your taste.
Sliced Cauliflower – Some of the cauliflower will cut into perfect slices and some wont. Apart from the look, if the cauliflower breaks into florets, no problem. Just follow the cooking instructions for those pieces too.
Steam – 1) Steaming the cauliflower means that it soaks up less water.
If you don’t have a vegetable steamer, make your own by filling a pot with water, bring it to the boil and placing a colander on the top of the pot.
2) Place the cauliflower in the colander and a lid tightly on the top.
Ready to eat
