This is a great and easy recipe for fried cauliflower. I recommend only using self-rising flour because it helps it get more crispy and the right texture. You can serve this with ranch, blue cheese dressing, or marinara sauce.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

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  • Preheat the oven to 200 degrees F (95 degrees C).

  • Whisk flour, beer, black pepper, and salt together in a bowl to make batter. Submerge cauliflower pieces in batter to coat. Working in batches of 10, drag 1 piece at a time gently against the rim of the bowl to remove excess batter and transfer to the hot oil. Fry cauliflower, stirring gently to keep pieces separate, until golden, 2 to 4 minutes.

  • Use a slotted spoon to transfer fried cauliflower to a baking sheet lined with paper towels. Keep warm in the oven.

  • Return oil to 375 degrees F (190 degrees C) between batches and continue frying cauliflower.

Cook's Note:

You can also use sliced mushrooms for this recipe.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

349 calories; protein 4.5g 9% DV; carbohydrates 29.1g 9% DV; fat 22.4g 35% DV; cholesterol 0mg; sodium 996.5mg 40% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/05/2019
Self-rising flour huh? That explains what I've been doing wrong all these years. I've made plenty of beer batter but have always used AP flour because that is what I keep on hand. While it always turns out good it doesn't stay crisp more than 10 minutes. Self-rising flour is the answer. This turned out great and held up well. The one thing that did not work for me as written is that 1 cup of beer was not enough liquid to get a batter. I'm not sure how much I ended up adding in the end but if I were to have to guess I'd say I doubled it. I can't wait to try this with fish. Thanks for sharing! Read More
(5)

Most helpful critical review

Rating: 3 stars
05/25/2019
My batter didn't stick to the cauliflower:( Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/04/2019
Self-rising flour huh? That explains what I've been doing wrong all these years. I've made plenty of beer batter but have always used AP flour because that is what I keep on hand. While it always turns out good it doesn't stay crisp more than 10 minutes. Self-rising flour is the answer. This turned out great and held up well. The one thing that did not work for me as written is that 1 cup of beer was not enough liquid to get a batter. I'm not sure how much I ended up adding in the end but if I were to have to guess I'd say I doubled it. I can't wait to try this with fish. Thanks for sharing! Read More
(5)
Rating: 3 stars
05/24/2019
My batter didn't stick to the cauliflower:( Read More
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