Oh em gee! A cauliflower recipe that doesn’t involve the grating attachment of a food processor? What in the world…
If you haven’t ever tried fried cauliflower then this recipe will very likely rock your world. No exaggerating, this stuff is legit.
My love affair (yes it’s gotten that serious) with fried cauliflower started at one of our favorite local restaurants – a cozy little Lebanese-Mediterranean eatery. Sammy, the owner and food genius, fries his simply-seasoned cauliflower and then drizzles it with two special, flavor-intensive sauces. While I’ve enjoyed this dish for years, I was doubtful that I’d be able to give it a proper real healthy recipes makeover.
Then last weekend, while hanging out with friends in Santa Monica, I experienced another fried cauliflower dish that rivaled Sammy’s. This one had the flavor built into the breading on the cauliflower and was dotted with pickled veggies. Wowsa! The combo of seasoned, crispy cauliflower and tangy, crunchy pickled veggies was phenomenal!
And I was pretty sure I could recreated it using a lot less oil, and with grain-free breading…
The process of breading the cauliflower does take a little time and finesse, and there are lower calorie ways to serve up cauliflower, but for a special treat this recipe is out-of-this-world! Serve it up hot and don’t be cheap with the pickled veggies. Yum!!!
BTW this is the pickled veggies that I used, any kind will work though. The idea is to pair the fried cauliflower with a touch of something vinegar-y to enhance the flavor!
**Faux Fry Method** Rather than pan frying these tasty morsels you could easily Faux Fry. Preheat the oven to 425 degrees F and lightly grease an 18 x 26-inch rimmed baking sheet with olive oil. Arrange the coated florets on the prepared pan and bake for 12 minutes, turn each piece using tongs, and bake for another 12 minute, until golden.
- 1 head cauliflower
- 2 Tablespoons olive oil
- ½ cup pickled veggies, chopped
- Bring a large pot of water to boil. Wash the cauliflower, discard the leaves and trim the stem. Add the whole head of cauliflower to the boiling water. Cover and allow to boil for 5 minutes. Remove from the water (careful – it’s hot!) and rinse with cold water. Cut the cauliflower head into quarters, then separate each section into individual florets. Set aside.
- In 3 bowls, combine the ingredients listed for each bowl above. Mix well!
- Place the olive oil in a large skillet over medium-high heat. In batches, coat the florets in bowl #1, bowl #2 and then bowl #3. Place in the skillet and fry for 2 minutes each side, including the top of the floret, until completely golden. *You may need to add more olive oil as your progress your way through the florets.
- Sprinkle with the pickled veggies and serve hot! Enjoy 🙂