Fried Cauliflower (2 ingredients, pan-fried)
Note: This recipe involves pan frying, which can be dangerous. Please proceed with caution and make sure you know what you’re doing before proceeding.
Ingredients
- About 2 cups high smoke point neutral oil*
- 1 head cauliflower, cut into florets and dried very well**
- Table salt or fine sea salt
Instructions
- Pour about 1/2 inch [13mm] of oil into a wide skillet.*** It needs to be high enough to come up the sides of your florets.
- Heat the oil to 375°F [190°C].
- Once your oil has heated, add some of the florets in an even layer, leaving plenty of room between them. Once they turn deeply golden brown on one side (about 2 minutes), flip and let the other side sear. Control the heat to maintain 375°F [190°C] the whole time. You’ll need to boost the heat right after adding florets, and then gradually decrease it. Do not let them cook longer than 5 minutes or they will get mushy on the inside.
- Once your florets are deeply golden brown all over, remove to a paper towel lined plate.
- Work in batches until all your florets are done.
- Sprinkle with salt and enjoy right away.
Notes
* I developed this recipe using canola, but anything that tastes neutral with a smoke point of 400°F [205°C] or higher will work here.
** See note above the recipe about how to make sure your florets are dry. They must be very, very dry before going into the oil. This is for safety, so don’t skip drying them very well.
*** This recipe uses a pan-frying technique, but you can also deep fry florets this way (see note above recipe about safety). They will take less time, about 3 minutes total.
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Find it online: https://cardamomandtea.com/87558/fried-cauliflower/