crispy pan fried cauliflower florets with dip
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4.76 from 53 votes

Pan Fried Cauliflower Florets

This recipe for Crispy Pan Fried Cauliflower Florets is a family favorite, and one of the best ways to eat cauliflower! These bite-sized florets make a great snack or side dish.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Side Dish, Snack
Cuisine: American, Russian
Keyword: fried cauliflower florets, pan fried cauliflower
Servings: 4 servings
Calories: 192
Author: Kate

Ingredients

  • 1 small cauliflower
  • 2 eggs
  • 1/4 cup milk (any kind, I used 1%)
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • optional: pinch of powdered cayenne pepper or chipotle pepper
  • 1/4 - 1/2 cup olive oil

Instructions

  • Boil or steam the whole cauliflower (do not separate it into florets yet) to your desired doneness - I prefer mine fork-tender and boil it for 7-10 minutes. Rinse in cold water and allow to cool. Separate the cauliflower into florets, cut the larger florets in half. 
     
  • Prepare 2 small containers for the batter. In one, whisk together the eggs and milk. In the other, mix together the flour, salt, and black pepper. If you want, add some spice with a pinch of cayenne or chipotle powder.
     
  • Dip each cauliflower floret into the egg mixture (really mix it around in there), and then dip it into the flour mixture, making sure to coat each side in a light layer of flour. Set aside until ready to fry. 
  • Pan fry the battered cauliflower in batches: heat about 2-4 tablespoons of olive oil in a large skillet, and make sure the oil thinly coats the bottom of the skillet. You might need more or less oil, depending on the size of the skillet. Place the cauliflower pieces flat-side down into the hot oil (if there is a flat side), and fry without disturbing them for about 3 minutes, or until the underside is a nice golden brown. I was able to get 8-10 pieces in a large skillet at a time without crowding the cauliflower.
     
  • Use tongs to gently flip each cauliflower piece, and cook until the other side is nicely browned. The cauliflower florets are obviously not flat on each side, so try to cook each floret on at least three sides. The heat of the skillet will cook all the delicious batter that is inside the cauliflower floret.
     
  • Set the cooked cauliflower florets on a paper towel while you finish cooking. Serve warm, and dip into sour cream or this Greek yogurt sauce. 

Video

Notes

These cauliflower florets of goodness are best served fresh and hot. If you have any left over, it is best to reheat the florets in an oven (about 10 minutes at 375F), so they crisp up again and don't get mushy in the microwave.

Nutrition

Calories: 192kcal | Carbohydrates: 24g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 329mg | Potassium: 83mg | Vitamin A: 145IU | Calcium: 34mg | Iron: 1.8mg