Fried Cauliflower Florets (No Batter)

There's nothing like fried cauliflower florets, or zahra, with a squeeze of fresh lemon juice or a drizzle of tarator tahini sauce on top. The best thing about this recipe is there's no batter and only two simple ingredients: cauliflower and frying oil.

This fried cauliflower recipe is a 20-minute side dish, and it's best eaten freshly fried. My favorite way to have deep fried cauliflower is with a squeeze of fresh lemon juice and a drizzle of tarator, or tahini sauce.

What's Great

This fried cauliflower recipe is simple. You don't need a flour mixture or egg mixture. All you need is two ingredients: a head of cauliflower and frying oil. If you are a cauliflower fan, you have got to try this!

Ingredients Notes

• Fresh cauliflower: Always use fresh cauliflower for this recipe so it comes out crispy. Frozen cauliflower will come out soggy. Buy a whole cauliflower head instead of the precut and prepackaged florets. The fresher, the better.
• Oil for Frying: Use any oil meant for frying, which means it should have a higher smoke point. I go into more detail about frying oils below.

How To Make Fried Cauliflower

Need a delightful dipping sauce? Tarator is a lemony tahini sauce that goes perfectly with these crispy cauliflower florets.

Recipe Notes

• Cut cauliflower into medium-sized florets. Cauliflower shrinks slightly when fried. So you don't want to cut it too small, or you'll end up with teeny tiny pieces. Go for florets that are slightly bigger than how you want them to be.
• Prepare a plate or colander with paper towels on top. After frying, place the cauliflower onto the paper towels, which will allow for some of the excess oil to be absorbed, leaving you with super light and crispy cauliflower bites.
• Don't overcrowd your pot. To ensure each individual floret fries evenly, drop only a couple of pieces into the pot at the same time. This will also make it easier for you to move them around and take them out of the pot without ruining their shape.
• Let the cauliflower cool slightly. Let the fried cauliflower rest for 7-10 minutes before serving to get the perfect crisp. The little florets will crisp up during this time, and you'll avoid having soggy cauliflower.
• Salt cauliflower immediately after they're done frying. I recommend a pinch of salt.
• Don't overheat the oil. If your oil starts smoking, it's way too hot. It's at the right temperature when you drop something in, and it starts bubbling and making that familiar sizzling sound. If it gets too hot, lower the heat or take it off the stove to let it cool down a little bit.
• Don't use too much oil. You only need enough oil for the cauliflower florets to be fully submerged. Too much oil in the pot could be dangerous, as it could boil over.

Best Frying Oil

When deep frying cauliflower, or any food in general, you want to use an oil with a higher smoke point. The higher smoke point can withstand higher temperatures without starting to burn and create smoke, which can be dangerous. Some examples of oils with a higher smoke point are:

• avocado oil
• canola oil
• vegetable oil
• peanut oil
• sunflower oil
• safflower oil

Personally for this crispy fried cauliflower, I prefer vegetable oil, which is a mix of neutral vegetable-derived oils. The neutral flavor of the oil doesn't overpower the cauliflower, meaning it'll come out perfect every time.

How to Serve

You can serve deep-fried cauliflower florets as a side or appetizer, on rice, on salads, the options are endless! It's vegan and gluten-free, which means almost everyone can enjoy it. It's also a perfect finger food for dipping sauces. Some things to serve with or alongside fried cauliflower:

• Tahini Dressing (Easy Tarator Sauce)
• Lebanese Fattoush Salad with Pita Chips
• Easy Homemade French Fries
• Authentic Egyptian Fried Falafel
• Egyptian Fried Eggplant With Tomato Sauce
• Lebanese Vermicelli Rice

Join the Tribe

Subscribe to The Matbakh Facebook, Instagram, YouTube, or Pinterest pages. We also have a saucy newsletter.

📋 Recipe