I have made breaded cauliflower many times, especially when I have a large cauliflower left and I don't feel like pickles or salad with mayonnaise. It is quick to make, the ingredients are always at hand, and the result is really appreciated at the table – especially when it's hot, freshly taken out of the pan. I like that the cauliflower florets are soft on the inside and have a simple crust on the outside.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: snack, quick lunch
Ingredients
a large cauliflower
3 eggs
200 ml sparkling water
100 g white flour
salt, to taste
pepper, to taste
200 ml oil
Preparation method
1. Wash the cauliflower well and break it into suitable florets, not too large. Don't break them too small, as they become hard to handle when frying.
2. Put salted water to boil in a large pot. When it boils, add the cauliflower florets. Let them boil until soft but not falling apart – about 8-10 minutes, depending on the cauliflower. Check with a fork.
3. Drain the cauliflower in a colander and let it cool for a few minutes.
4. In the meantime, crack the eggs into a deep bowl. Add the sparkling water and whisk them well with a whisk until perfectly mixed.
5. Add the flour, salt, and pepper over the eggs and mix until you have a smooth batter, neither too thick nor too thin. It should cover the cauliflower but flow easily from the spoon.
6. Heat the oil in a larger pan. It doesn't need to be a deep-fry, just enough to cover the bottom of the pan well, about a finger's width.
7. Take each cauliflower floret, dip it in the batter, and place it directly in the hot oil pan. Fry a few at a time, do not overcrowd the pan.
8. Turn them on all sides with a spatula until they are evenly browned. It takes about 2-3 minutes on each side, depending on how thick the florets are.
9. Remove them onto a paper towel to absorb the excess oil.
10. Serve hot, immediately after frying.
Why I make this recipe often
I like that it is quick and I don’t need special ingredients. Breaded cauliflower is the kind of recipe I can make even when I don’t have much inspiration. It never lasts for later, especially if consumed while hot, when the crust is crispy and the inside is still soft.
Tips and variations
Tips
- Boil the cauliflower just until soft; otherwise, it will crumble when you dip it in the batter.
- Do not overcrowd the pan so that the oil temperature doesn’t drop too much and the crust stays crispy.
- You can adjust the thickness of the batter with a little flour or sparkling water, as needed.
- If you have leftover batter, do not try to keep it; use it immediately.
Substitutions
- If you don’t have sparkling water, plain water will work, but the batter won’t be as airy.
- Whole wheat flour can also be used, but the taste will be slightly denser.
- You can use frozen cauliflower, but it needs to be thawed and well drained beforehand.
Variations
- You can add a bit of chopped parsley or other spices to the batter if you want to vary the taste.
- If you want extra crispy florets, you can dip them in breadcrumbs after passing them through the batter.
- The recipe works just as well with broccoli.
Serving ideas
- Serve the breaded cauliflower plain or with a yogurt sauce, garlic sauce, or ketchup.
- It works well as a side dish alongside a salad or as a quick snack between meals.
Frequently asked questions
How long do I boil the cauliflower florets?
Usually 8-10 minutes, until a fork goes in easily, but they shouldn’t fall apart.
Can I make breaded cauliflower without eggs?
Not with this recipe. Eggs are the base for the batter that forms the crust.
Does the cauliflower need to be completely cold before frying?
Not necessarily completely cold, but it should not be hot, so it doesn’t thin the batter when you dip them in.
What kind of oil should I use for frying?
A neutral oil that withstands high temperatures – sunflower oil is the most accessible.
Can it be baked in the oven instead of fried?
This recipe is for frying. In the oven, the crust comes out differently and adjustments to the batter are needed.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 300-350 kcal
Protein: 9-10 g
Carbohydrates: 20-25 g
Fats: 20-25 g
Values may vary depending on how much oil is absorbed during frying. Does not include sauces or other additions.
Storage and reheating
Breaded cauliflower is best fresh. If leftovers remain, they can be stored in the refrigerator for up to 24 hours in a covered container. When reheating, the texture won’t be as crispy, but you can put it in a dry pan or oven for 2-3 minutes to revive the crust. I do not recommend reheating in the microwave, as it makes it soggy.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: snack, quick lunch
Ingredients
a large cauliflower
3 eggs
200 ml sparkling water
100 g white flour
salt, to taste
pepper, to taste
200 ml oil
Preparation method
1. Wash the cauliflower well and break it into suitable florets, not too large. Don't break them too small, as they become hard to handle when frying.
2. Put salted water to boil in a large pot. When it boils, add the cauliflower florets. Let them boil until soft but not falling apart – about 8-10 minutes, depending on the cauliflower. Check with a fork.
3. Drain the cauliflower in a colander and let it cool for a few minutes.
4. In the meantime, crack the eggs into a deep bowl. Add the sparkling water and whisk them well with a whisk until perfectly mixed.
5. Add the flour, salt, and pepper over the eggs and mix until you have a smooth batter, neither too thick nor too thin. It should cover the cauliflower but flow easily from the spoon.
6. Heat the oil in a larger pan. It doesn't need to be a deep-fry, just enough to cover the bottom of the pan well, about a finger's width.
7. Take each cauliflower floret, dip it in the batter, and place it directly in the hot oil pan. Fry a few at a time, do not overcrowd the pan.
8. Turn them on all sides with a spatula until they are evenly browned. It takes about 2-3 minutes on each side, depending on how thick the florets are.
9. Remove them onto a paper towel to absorb the excess oil.
10. Serve hot, immediately after frying.
Why I make this recipe often
I like that it is quick and I don’t need special ingredients. Breaded cauliflower is the kind of recipe I can make even when I don’t have much inspiration. It never lasts for later, especially if consumed while hot, when the crust is crispy and the inside is still soft.
Tips and variations
Tips
- Boil the cauliflower just until soft; otherwise, it will crumble when you dip it in the batter.
- Do not overcrowd the pan so that the oil temperature doesn’t drop too much and the crust stays crispy.
- You can adjust the thickness of the batter with a little flour or sparkling water, as needed.
- If you have leftover batter, do not try to keep it; use it immediately.
Substitutions
- If you don’t have sparkling water, plain water will work, but the batter won’t be as airy.
- Whole wheat flour can also be used, but the taste will be slightly denser.
- You can use frozen cauliflower, but it needs to be thawed and well drained beforehand.
Variations
- You can add a bit of chopped parsley or other spices to the batter if you want to vary the taste.
- If you want extra crispy florets, you can dip them in breadcrumbs after passing them through the batter.
- The recipe works just as well with broccoli.
Serving ideas
- Serve the breaded cauliflower plain or with a yogurt sauce, garlic sauce, or ketchup.
- It works well as a side dish alongside a salad or as a quick snack between meals.
Frequently asked questions
How long do I boil the cauliflower florets?
Usually 8-10 minutes, until a fork goes in easily, but they shouldn’t fall apart.
Can I make breaded cauliflower without eggs?
Not with this recipe. Eggs are the base for the batter that forms the crust.
Does the cauliflower need to be completely cold before frying?
Not necessarily completely cold, but it should not be hot, so it doesn’t thin the batter when you dip them in.
What kind of oil should I use for frying?
A neutral oil that withstands high temperatures – sunflower oil is the most accessible.
Can it be baked in the oven instead of fried?
This recipe is for frying. In the oven, the crust comes out differently and adjustments to the batter are needed.
Nutritional values
Estimate for one serving (out of 4):
Calories: approx. 300-350 kcal
Protein: 9-10 g
Carbohydrates: 20-25 g
Fats: 20-25 g
Values may vary depending on how much oil is absorbed during frying. Does not include sauces or other additions.
Storage and reheating
Breaded cauliflower is best fresh. If leftovers remain, they can be stored in the refrigerator for up to 24 hours in a covered container. When reheating, the texture won’t be as crispy, but you can put it in a dry pan or oven for 2-3 minutes to revive the crust. I do not recommend reheating in the microwave, as it makes it soggy.